Description
This classic Chili Dogs recipe features smoky, flavorful chili made with a blend of aromatic spices and ground beef, simmered slowly to develop deep flavors. Loaded onto smoked sausages or hot dogs, then topped with shredded cheese, mustard, and crunchy onions, it makes for a comforting and satisfying meal. Perfect for casual dinners, game days, or family gatherings.
Ingredients
Scale
Chili
- 3 tsp smoked paprika (substitute plain paprika if unavailable)
- 3 tsp cumin powder
- 1 tsp cayenne pepper (adjust to taste)
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 1/2 tsp oregano
- 1/2 tsp mustard powder
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 2 garlic cloves, finely minced
- 1/2 onion, finely chopped
- 1/2 red capsicum (bell pepper), finely chopped
- 500 g (1 lb) ground beef / beef mince
- 1 tbsp tomato paste
- 400 g (14 oz) canned crushed tomatoes
- 2 beef bouillon cubes (preferably Oxo, crumbled)
- 1 1/2 cups water
- 3/4 tsp kosher salt, plus more to taste
Chili Dogs Assembly
- 6 smoked sausages (kransky, bratwurst, half-smoke, or hot dogs of choice)
- 6 hot dog buns
- 1/2 white onion, finely chopped
- Yellow mustard (Heinz American mustard recommended)
- 2 cups shredded cheese (Colby or Monterey Jack preferred, or cheese of choice)
- Plain crinkle cut potato chips (optional, traditional side)
Instructions
- Prepare the chili base. Heat olive oil in a large skillet over medium heat. Add finely minced garlic, chopped onion, and chopped red capsicum. Sauté until vegetables are softened and fragrant, approximately 3-5 minutes.
- Add spices and ground beef. Stir in smoked paprika, cumin powder, cayenne pepper, garlic powder, onion powder, oregano, mustard powder, and black pepper. Cook spices for about 1 minute to release their aroma. Add the ground beef and cook, breaking it apart with a spoon until browned and no longer pink, about 6-8 minutes.
- Add tomato paste and liquids. Mix in tomato paste, crushed tomatoes, crumbled beef bouillon cubes, water, and kosher salt. Stir well to combine all ingredients evenly.
- Simmer the chili. Lower the heat to a gentle simmer. Cover the skillet partially and allow the chili to cook slowly for about 3 hours (around 210 minutes), stirring occasionally to prevent sticking and to develop rich flavor.
- Cook the sausages. While chili simmers, cook the smoked sausages by your preferred method—grilling, pan-frying, or boiling—until heated through and slightly browned. Set aside and keep warm.
- Assemble the chili dogs. Toast the hot dog buns lightly if desired. Place one sausage in each bun, spoon a generous amount of chili over each sausage, then sprinkle with shredded cheese and chopped white onions. Add a drizzle of yellow mustard to taste.
- Serve. Serve the chili dogs hot, optionally accompanied by plain crinkle cut potato chips for a traditional side crunch. Enjoy immediately.
Notes
- Adjust cayenne pepper quantities based on your preferred spice level.
- Beef bouillon cubes add depth of flavor but can be omitted or substituted with beef broth for a lower sodium option.
- Choose your favorite type of sausage or hot dog; smoked varieties enhance the flavor noticeably.
- Simmering chili for 3 hours brings out the best flavor and thickens the sauce but can be shortened if necessary to 1 hour with more frequent stirring.
- For a milder cheese option, Monterey Jack works well; sharper cheeses can add extra dimension.
- Optional: Toast buns for added texture and warmth.
