Best Hot Dog Chili Beef (Printer-Friendly)
Hearty chili with beef, beans, and rich spices is perfect for topping hot dogs or enjoying as a flavorful side.
# What You’ll Need to Cook:
→ Main Ingredients
01 -
2 tablespoons olive oil
02 -
500 grams ground beef
03 -
1 medium onion, finely chopped
04 -
2 cloves garlic, minced
05 -
1 tablespoon chili powder
06 -
1 teaspoon ground cumin
07 -
1 teaspoon dried oregano
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1 teaspoon salt
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1 tablespoon brown sugar
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2 tablespoons tomato paste
11 -
1 can (400 grams) diced tomatoes with green chilies (such as Rotel) or plain diced tomatoes
12 -
1 can (400 grams) kidney beans, drained
# Steps to Prepare:
01 -
Heat olive oil in a large saucepan over medium heat. Add chopped onion and sauté for 2–3 minutes until softened, then add minced garlic and cook for 1 minute until fragrant.
02 -
Add ground beef to the pan. Cook, stirring and breaking up the meat with a spoon, until beef is cooked through and finely crumbled.
03 -
Stir in chili powder, ground cumin, dried oregano, salt, and brown sugar. Sauté with the beef mixture for about 1 minute to bloom the spices.
04 -
Mix in tomato paste, diced tomatoes with green chilies (or plain diced tomatoes), and drained kidney beans. Stir thoroughly to combine all ingredients.
05 -
Bring mixture to a gentle simmer over low-medium heat. Let cook uncovered for 15 minutes, stirring occasionally, until the chili thickens to desired consistency.
06 -
Taste and adjust seasoning as needed. Serve hot over grilled hot dogs, fries, baked potatoes, or as a standalone dish with toppings as desired.
# Extra Cooking Tips:
01 -
For a spicier flavor profile, incorporate cayenne pepper or splash of hot sauce to taste.
02 -
Simmering for a longer duration develops deeper flavors. Add beef broth if mixture becomes too dry.
03 -
To serve from a slow cooker, prepare as directed through adding all ingredients, then transfer to crockpot and cook on HIGH for 1 hour, then hold on LOW until needed.
04 -
Chili can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months. Defrost overnight before reheating.