A backyard BBQ classic, my Chili Dogs are easy to make, fun to eat, and great for any get-together. Cook your hot dogs just the way you like, then load ’em up with a hearty homemade chili and your favorite toppings like melted cheese, crunchy onions, and spicy jalapeños.
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Keys to Nailing This Recipe
Chili dogs are simple, but a few things separate a great one from a soggy mess. Keep these in mind and you’re set.
✦ Simmer the chili until it’s thick and scoopable.
A saucy, clingy chili sits on the dog instead of sliding off or soaking through the bun. This is the single biggest thing to get right.
✦ Char the dogs
Grilling or pan-searing gives them a smoky, snappy exterior that a boiled dog just can’t match.
✦ Toast the buns
A toasted bun holds up under a loaded dog and won’t fall apart on you halfway through.
How to Make Chili Dogs
The chili comes together in one skillet in about 20 minutes while your dogs cook. Here’s how it all comes together.
Step 1: Brown the beef
In a skillet over medium heat, cook the ground beef until browned. Drain excess fat if needed.
✦ Use 85% lean beef: It gives you enough fat for real flavor without leaving the chili greasy.
Step 2: Add the onion
Add the finely chopped onion and cook until softened, about 3-4 minutes. The onion melts into the chili and adds moisture and flavor as it cooks.
If you want a quick refresher, here’s my guide on how to peel and chop an onion.
Step 3: Build the chili
Add the tomato sauce, tomato paste, chili powder, cumin, garlic powder, paprika, salt, pepper, and broth.
Stir to combine.
✦ Tomato paste adds body: Using it alongside the sauce gives the chili a thicker, richer base than sauce alone.
Step 4: Simmer until thick
Simmer for 15-20 minutes, stirring occasionally, until thickened. If it gets too thick, add an extra splash of broth to loosen it.
✦ Simmer until it mounds on a spoon: That thickness is exactly what keeps the chili on the dog instead of soaking into the bun.
✦ Skip the beans: Keeping the chili bean-free and finely textured is what lets it cling to the dog instead of rolling off.
Want a different chili on top? Try one of these other great chili recipes:
Step 5: Cook the dogs
Cook the hot dogs however you like. A few good ways to do it:
- Grill: smoky char and a snappy bite (my preferred way)
- Boil: quick and keeps them juicy
- Pan-fry: crispy on the outside
- Bake: hands-off and evenly cooked
✦ Char them on the grill: Since this is a summer recipe, the grill adds a smoky layer and texture you won’t get any other way.
Step 6: Toast, assemble, and load up
Place each hot dog in a bun and spoon a generous amount of warm chili on top. Add your toppings, then serve.
✦ Toast the buns: A quick toast on the grill or griddle gives the bun the structure to hold a loaded dog.
Chili Dog Topping Ideas
Almost anything is fair game on a chili dog. The classic is shredded cheese, diced onion, and a few jalapeño slices. From there, pile on whatever sounds good:
The classics: shredded cheese, diced red onion, jalapeños, yellow mustard, ketchup
A little extra: BBQ sauce, banana peppers, scallions, bacon bits
Go big: coleslaw, mac and cheese, crushed tortilla chips
✦ Add cheese under the chili: A thin layer melts into the bun and adds a little insurance against sogginess.
What Else Is on the Menu?
Chili dogs are the main event, so I keep the sides simple and cookout-friendly. Any of these round out the plate:
Storage & Reheating
Store your chili, hot dogs, and buns separately in airtight containers or Ziploc bags in the fridge for up to 3-4 days. Keeping the components apart is what keeps the buns from going soggy.
Reheating: Warm each component individually on the stove or in the microwave. You can also assemble the chili dogs and heat them in the oven or air fryer until everything is hot.
Make-ahead: The chili is the make-ahead star here. It reheats beautifully and is easy to double, so make a batch a day ahead and just warm it up when you’re ready to build.
FAQs
What kind of chili goes on a chili dog?
Hot dog chili is smooth and finely textured, without the beans or big chunks you’d find in a bowl of chili. You want it thick enough to sit on the dog but still saucy, so it clings to every bite instead of sliding off. This recipe is built exactly for that, using ground beef simmered down with tomato and spices until it thickens.
Are chili and hot dog chili the same thing?
Not quite. A bowl of chili is usually chunky, bean-heavy, and meant to be eaten with a spoon. Hot dog chili is finer, saucier, and bean-free, so it spreads evenly over the dog and fits inside the bun.
You can spoon a heartier chili on a dog if that’s what you’ve got, but the from-scratch version here is made for the job.
Can I use canned chili instead?
You can in a pinch, and a bean-free canned chili works best since it’s closest to hot dog chili in texture. If you go that route, warm it with a little extra chili powder and a spoonful of tomato paste to deepen the flavor.
That said, the homemade version only takes about 20 minutes and tastes noticeably meatier and richer.
What’s the best hot dog to use?
Use whatever you like, but I prefer all-beef franks for their bold, savory flavor. A natural-casing dog is great if you want that snap when you bite in. Bun-length dogs are the easiest to load up, since they fill the bun end to end and leave room for chili and toppings.
Recipe
Ingredients
Method
- For the Chili:
- Heat a skillet over medium heat. Add the ground beef and cook, breaking it up as it goes, until browned, about 5-6 minutes. Drain excess fat.
- Add the chopped onion and cook until softened and translucent, about 3-4 minutes.
- Stir in the tomato sauce, tomato paste, chili powder, cumin, garlic powder, paprika, salt, pepper, and broth until well combined.
- Reduce the heat to low and simmer, stirring occasionally, for 15-20 minutes, until the chili is thick enough to mound on a spoon. If it gets too thick, stir in a splash more broth.
- To assemble the chili dogs:
- While the chili simmers, cook the hot dogs to your liking. Grilling over medium-high for 5-7 minutes gives the best char, though boiling, pan-frying, or baking all work.
- Toast the buns, then place a hot dog in each and spoon a generous amount of warm chili over the top.
- Add your favorite toppings and serve right away, while everything is hot.
Notes
- Use 85% lean beef: Enough fat for flavor without leaving the chili greasy.
- Simmer until thick: The chili should mound on a spoon so it clings to the dog instead of soaking the bun.
- Skip the beans: Keeping it fine and bean-free lets it spread evenly over the dog.
- Char the dogs: Grill or pan-sear for a smoky, snappy exterior.
- Toast the buns: A toasted bun holds up better under a loaded dog.
- Add cheese under the chili: A thin layer melts into the bun and guards against sogginess.
- Store separately: Keep the chili, dogs, and buns apart in airtight containers for 3-4 days.
- Make the chili ahead: It doubles easily and reheats well, so cook it a day ahead and warm it up when you’re ready to build.
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