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Three loaded chili dogs on a serving dish with shredded cheese and sliced jalapenos.
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Best Damn Chili Dogs

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Servings: 8
Author: RecipeTeacher

Ingredients

  • For the Chili:
  • 1 lb ground beef I recommend 85% lean
  • ½ white or yellow onion finely chopped
  • 1 8 oz can tomato sauce
  • 1 tbsp tomato paste
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ cup beef broth
  • For the Dogs:
  • 8 hot dogs
  • 8 hot dog buns Toasted
  • optional toppings: shredded cheese, diced red onion, sliced scallions, sliced jalapeño, yellow mustard

Instructions

  • 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.
    Browned beef and onions in a skillet with a spatula.
  • 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.
    Meaty chili in a skillet over the stove.
  • 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.
    Three chili dogs in a row on a serving plate with ingredients surrounding it.

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.