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This rich and hearty hot dog chili is my go to recipe for transforming simple hot dogs or fries into something unexpectedly indulgent. It is a true one pot wonder that brings back memories of backyard cookouts and family movie nights even on a weeknight.
I first made this chili for a game day and it instantly became a requested topping for all our cookout meals. Now whenever I bring it out my kids pile it onto everything from nachos to baked potatoes.
Ingredients
- Olive oil: helps saute and brings a subtle richness use a good quality extra virgin for best flavor
- Ground beef: creates the hearty base look for beef with a little fat for better taste or swap for turkey or venison if desired
- Onion: adds sweetness and depth yellow or white onion chopped finely gives the best result
- Garlic: fresh minced is preferred for potency but garlic powder works in a pinch
- Chili powder: balances warmth and smoky flavor use a fresh batch for the boldest taste
- Cumin: offers earthiness pick ground cumin that is aromatic and not dull
- Oregano: brings a herbal note use dried oregano that is still fragrant
- Salt: ties all the flavors together opt for kosher or sea salt for more even seasoning
- Brown sugar: a spoonful highlights all the spices pick dark brown sugar for a richer caramel note
- Tomato paste: delivers thick texture and concentrated tomato flavor check for paste not thin sauce
- Rotel tomatoes: provide tang and a little heat canned chopped tomatoes work if Rotel is not available
- Kidney beans: round out the chili use canned beans rinsed well or swap for another favorite bean you love
Step by Step Instructions
- Cook the Beef Onion and Garlic:
- In a heavy pot heat olive oil over medium heat then add the ground beef and chopped onion. Stir and break apart the meat as you cook it for about 7 to 8 minutes until the beef is browned and the onion is tender. For the best hot dog chili take your time to get the pieces small and even.
- Bloom the Spices and Sweetener:
- Add minced garlic chili powder cumin oregano salt and brown sugar directly into the beef mixture. Let these cook and bloom for about 1 minute stirring the whole time until everything smells fragrant. This small step unlocks maximum flavor from each spice.
- Add Tomato Paste and Tomatoes:
- Spoon in your tomato paste and stir fully to combine with the meat. Pour in Rotel tomatoes and mix again. The paste makes the chili thick while the tomatoes add tang and a touch of heat.
- Stir in Beans and Simmer:
- Drain and rinse your beans before adding them. Gently fold them into the chili. Lower the heat and simmer uncovered for about 15 minutes so the chili thickens and flavors meld. Stir a few times to prevent sticking.
- Taste and Adjust:
- Sample your chili for seasoning. If you want a deeper flavor let it simmer longer adding a splash of broth if it looks too thick. Adjust salt and chili powder to your liking.
- Serve It Up:
- Spoon your chili generously over hot dogs fries baked potatoes or eat it right from a bowl. Top with cheese diced onion or a drizzle of mustard for classic flavor.
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This chili is my favorite way to dress up a humble hot dog. The tomato paste makes each bite extra rich while a dash of brown sugar softens the spices without making it sweet. My kids love being in charge of topping their own dogs with cheese and onions at our family dinners.
Storage Tips
Let the chili cool completely before storing in a sealed container in the fridge for up to four days. For longer storage spoon it into labeled freezer safe containers freeze up to three months and thaw overnight before gently reheating on the stove or in the microwave. If reheating from the freezer add a splash of water or broth to loosen it back up to perfect spooning consistency.
Ingredient Substitutions
You can easily swap ground beef with ground turkey for a lighter touch or ground venison for a richer flavor. Any canned bean works here so go with black beans or pinto if you prefer. For a milder chili use plain canned tomatoes instead of Rotel and add extra chili powder only if you want more heat.
Serving Suggestions
Hot dog chili is amazing on more than hot dogs. Pile it onto crinkle cut fries for homemade chili cheese fries or use it to turn baked potatoes into a hearty meal. It also works great mixed into macaroni and topped with shredded cheese for a quick chili mac.
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A Little History
Hot dog chili has its roots in American diners and roadside stands where making a smooth meaty chili with just enough spice made it perfect for topping hot dogs without overpowering them. Unlike classic chunky chili this version is intentionally thick and smooth so every bite of your hot dog is loaded with flavor.
Frequently Asked Questions
- → What makes hot dog chili different from regular chili?
Hot dog chili is smoother and thicker than regular chili, so it easily stays on hot dogs or fries. Classic chili is often chunkier or soupier.
- → Can I use other meats besides ground beef?
Yes, you can substitute ground turkey, venison, or even plant-based alternatives. The flavor will remain rich and satisfying.
- → How do I store leftovers?
Let the chili cool, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave.
- → Is it possible to freeze hot dog chili?
Absolutely! Cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- → How can I add extra flavor or heat?
Sprinkle in more chili powder, add cayenne, or stir in hot sauce for a spicy kick. Simmering longer also deepens the flavors.
- → What serving ideas go well with this chili?
Top hot dogs, baked potatoes, or a pile of crispy fries. Try it as a savory dip with chips or layered over grilled burgers.