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South Carolina Hot Dog Chili Recipe

Sweet, Tangy, Meaty and the perfect mix of spices to light up a South Carolina barbecue (or any state, really!). Add some mustard, onions and slaw and you’ll be having this South Carolina Hot Dog Chili Recipe “ALL THE WAY”. You can make it at home so easily, I’ll show you how!

Prep Time
3 mins
Cook Time
3 mins
Total Time
13 mins
Servings: 12 servings
Calories: 142 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 2 Tbs vegetable oil olive oil works too
  • 1 lb ground beef
  • ⅓ cup broth
  • 4 oz tomato paste
  • ½ cup ketchup
  • 2 teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon brown sugar
  • 2 teaspoon onion powder
  • 2 teaspoon garlic powder
  • 1 tbs Worcestershire
  • 1 Tbs fish sauce
  • 1 Tbs cider vinegar

Instructions

    Cup of Yum
  1. In a large skillet on the stovetop over medium heat, pour the oil into the pan (if your ground beef is very lean, if it isn’t, you can skip the oil part). Break up the ground beef as you remove it from the package into the pan with your fingers. Cook ground beef till just past pink breaking it into fine pieces with a potato masher.
  2. Once the beef is just past pink, add all of the other ingredients and stir well. You can serve this immediately, but the flavor will deepen if you allow it to simmer for just a bit. This may mean that you need to add a little more of the stock to loosen the consistency.
  3. Serve over grilled quality hot dogs with toasted buns.

Notes

  • PRO TIP: The fish sauce and the cider vinegar in this recipe really are the secret ingredients! You should try to add them if you can. You won’t taste fish because of the fish sauce, it simply adds umami and THAT is a flavor you want!
  • You will definitely want the ground beef broken up very fine. You CAN do this by continually chopping the meat while it is browning, but that isn’t any fun! Instead, just use a potato masher and give it a couple of whacks with that. You’ll be done with that job in a matter of minutes.
  • Think about if you like for your hot dog chili to have a sweet tang to it? If so, use a little more brown sugar, if not, use less. Remember that the ketchup already has sugar in it and will add some sweetness to the dish.
  • One thing that I never enjoy about canned hot dog chili is that the meat tastes overcooked usually (probably because it is). Don’t do that to your own hot dog chili!
  • Instead, only brown it until most of the pink is gone. The meat will finish cooking as you add the other ingredients and won’t over cook that way.
  • Of course, if you prefer to use fresh garlic or onions, that works fine here. I’m writing this recipe while we have a world wide demic happening and don’t have those ingredients available to me at the moment. The powders work just fine.
  • Follow the basic ingredients list and if the final chili is thicker than you want, add a little extra broth (like ¼ C at a time) to thin it to the desired consistency.

Nutrition Information

Calories 142kcal (7%) Carbohydrates 6g (2%) Protein 7g (14%) Fat 10g (15%) Saturated Fat 5g (25%) Cholesterol 27mg (9%) Sodium 453mg (19%) Potassium 264mg (8%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 343IU (7%) Vitamin C 3mg (3%) Calcium 16mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 142

% Daily Value*

Calories 142kcal 7%
Carbohydrates 6g 2%
Protein 7g 14%
Fat 10g 15%
Saturated Fat 5g 25%
Cholesterol 27mg 9%
Sodium 453mg 19%
Potassium 264mg 6%
Fiber 1g 4%
Sugar 4g 8%
Vitamin A 343IU 7%
Vitamin C 3mg 3%
Calcium 16mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.