Main Course
Classic Chili Dog
Original name: Chili Dog
About this dish
This chili dog is a beloved American classic, featuring a juicy beef frank nestled in a soft bun and smothered with rich, beefy chili. It's a staple of backyard cookouts and ballpark stands, offering that perfect combo of savory, smoky, and slightly spicy flavors.
My version brings the heat with a homemade chili that's easy to make and incredibly satisfying.
Ingredients
UK and US measurements are both included for every recipe.
Hot dogs
protein4
Hot dog buns
grain4
Ground beef (90% lean)
protein450 g
Imperial measurement: 1 lb
Yellow onion (finely diced)
vegetable1 small (about 1 cup)
Garlic cloves (minced)
vegetable3 cloves
Canned diced tomatoes
vegetable400 g (14.5 oz can)
Imperial measurement: 14.5 oz can
Tomato paste
vegetable2 tablespoons
Chili powder
spice2 tablespoons
Ground cumin
spice1 teaspoon
Smoked paprika
spice1 teaspoon
Beef broth
liquid120 ml
Imperial measurement: 1/2 cup
Salt
spice1/2 teaspoon (to taste)
Black pepper
spice1/4 teaspoon (to taste)
Shredded cheddar cheese
dairy120 g
Imperial measurement: 1 cup
White onion (finely diced for garnish)
vegetable1/2 cup
Method
Brown the beef
PT9MIn a large skillet over medium-high heat, cook the ground beef and yellow onion together, breaking the beef into small crumbles, until the beef is browned and the onion is translucent, about 8 minutes. Add the garlic and cook for one minute more.
Add the chili base
PT2MSpoon out any excess fat from the skillet. Add the diced tomatoes (with their juices), tomato paste, chili powder, cumin, smoked paprika, beef broth, salt, and pepper. Stir to combine and bring the mixture to a simmer.
Simmer the chili
PT15MReduce the heat to low and let the chili simmer uncovered, stirring occasionally, until thickened, about 15 minutes. Taste and adjust seasoning if needed.
Cook the hot dogs
PT5MWhile the chili simmers, cook the hot dogs according to package instructions (grill, boil, or pan-fry). Then, warm the buns briefly on the grill or in a toaster oven.
Assemble the chili dogs
PT2MPlace a hot dog in each bun. Ladle a generous amount of chili over each dog. Top with shredded cheddar cheese and white onion, if using. Serve immediately.
Equipment
- Large skillet
- Wooden spoon
- Grill or toaster oven
Nutrition facts
Tips
- To make this chili dog gluten-free, use gluten-free hot dogs and buns, and check that your chili powder and broth are certified gluten-free.
- For a spicier kick, add 1/2 teaspoon of cayenne pepper along with the other spices.
- Double the chili recipe if you want extra for dipping fries – it freezes great!
- If you can't find smoked paprika, regular paprika works fine, but the smoky accent really elevates this chili.
Serving suggestions
- Serve with a side of crispy french fries, coleslaw, or a simple green salad to balance the richness.
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Recipe by
Carter Cooper
Specialises in American cuisineCarter Walker makes cornbread with honey butter and jalapeños. He is a sweet-spicy angel.
Describe yourself in three words: Sweet, spicy, cornbread crumbly.