Hot Dog Chili Recipe | CookOS

Hot Dog Chili

Name: Hot Dog Chili Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 16 servings
Cuisine: American
Ingredients: 2 1/2 cups water; 2 lbs ground beef (80/20); 1/2 medium onion, diced; 1 tbsp salt; 1 tbsp black pepper; 1 tbsp garlic powder; 1 tbsp paprika; 2 tbsp sugar; 4 tbsp chili powder; 2 tbsp Worcestershire sauce; 2 tbsp cayenne pepper hot sauce; 2 tbsp spicy ketchup; 2 tbsp tomato paste

This hot dog chili is a savory-sweet ground beef sauce that combines spices, ketchup, and hot sauce for an authentic food-stand topping. It's designed to simmer into a rich, clinging consistency perfect for grilled hot dogs.

🌍American 🏷️Hot dog chili 🏷️Chili 🏷️Ground beef 🏷️Chili sauce Comfort food

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Total

35 min

Servings

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

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Ingredients

2 1/2 cups water
2 lbs ground beef (80/20)
1/2 medium onion, diced
1 tbsp salt
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp paprika
2 tbsp sugar
4 tbsp chili powder
2 tbsp Worcestershire sauce
2 tbsp cayenne pepper hot sauce
2 tbsp spicy ketchup
2 tbsp tomato paste

13 Ingredients

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Instructions

1
In a large pot, add 2 1/2 cups of water.
2
Add the ground beef to the water and use a spoon or meat masher to break it up completely.
3
Add the diced onion to the pot.
4
Stir in the salt, black pepper, garlic powder, and paprika.
5
Add the sugar and chili powder.
6
Add the Worcestershire sauce, hot sauce, and spicy ketchup. Stir everything to combine.
7
Bring the mixture to a boil over high heat.
8
Once boiling, cover the pot, reduce the heat, and simmer for about 20 minutes.
9
Uncover the pot and stir in the tomato paste until fully incorporated.
10
Continue to cook, uncovered, for another 10 minutes or until the chili has thickened to your liking.
11
Skim any excess grease from the surface to achieve your desired consistency.
12
Let the chili cool slightly before serving on hot dogs.

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Tips & Notes

Pro tips

Brown the ground beef thoroughly before adding liquids—this builds deeper flavor and prevents a grayish tint.
Dice the onion finely so it breaks down completely into the sauce during simmering.
Stir in the hot sauce and Worcestershire at the end of cooking to preserve their assertive flavors.
The chili is ready when it coats the back of a spoon and clings to hot dogs without running off.

Substitutions

Ground beef → ground turkey or bison (slightly leaner; monitor water ratio)
Worcestershire sauce → soy sauce or tamari (similar umami depth)
Paprika → smoked paprika (adds a subtle smokiness)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed. Freezes well for up to 3 months.

Common Questions

Can I make this chili ahead of time?

Yes. Prepare the full recipe up to 2 days ahead and store in an airtight container in the refrigerator. Reheat gently on the stovetop over medium heat, adding water if it thickens too much.

How long should the chili simmer?

Simmer uncovered for 30–45 minutes, stirring occasionally, until the mixture reduces and the flavors meld. The beef should be fully cooked and the sauce should cling to the hot dog.

What type of ground beef works best?

An 80/20 lean-to-fat ratio (as specified) provides enough fat for flavor without excess grease. Higher fat content may require draining; leaner beef may need a splash more water.

Can I freeze this chili?

Yes. Cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.