Classic Hot Dog Chili Recipe | Easy Homemade Chili Sauce for Dogs
A smooth, beefy hot dog chili sauce with balanced savory, tangy, and mild heat, designed to cling to dogs without beans or chunks. Made in one pot with pantry spices for diner-style texture.
Ingredients
Ingredients
- 1 lb (450 g) lean ground beef
- 1 small yellow onion, very finely minced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup low-sodium beef broth, divided
- 1 cup tomato sauce (plain, unseasoned)
- 1 tbsp yellow mustard
- 2 tsp Worcestershire sauce
- 2 tsp chili powder (American chili blend)
- 1 tsp paprika (sweet or smoked)
- 1/2 tsp ground cumin
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper (optional)
- 1 tsp sugar
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- Neutral oil, as needed if beef is very lean
- For serving: hot dogs, soft hot dog buns, chopped white onion, shredded cheddar, yellow mustard
Instructions
Instructions
- Add the ground beef to a bowl, sprinkle with about 2 tablespoons of the beef broth, and mash with a fork until the meat is loose and finely crumbled.
- Warm a medium pot over medium heat and add a small drizzle of oil if using very lean beef.
- Cook the minced onion with a pinch of salt for 3 to 4 minutes until translucent, then stir in the garlic and cook for 30 seconds.
- Add the tomato paste and cook, stirring, for 1 to 2 minutes until slightly darkened and fragrant.
- Add the prepared ground beef and cook, stirring and breaking it up constantly, for 4 to 6 minutes until no pink remains and the texture is very fine.
- Stir in the chili powder, paprika, cumin, onion powder, cayenne, black pepper, and sugar, and cook for 30 to 60 seconds to bloom the spices.
- Pour in the tomato sauce, remaining beef broth, Worcestershire sauce, and yellow mustard, then stir to combine and bring to a gentle simmer.
- Simmer uncovered for 20 to 30 minutes, stirring occasionally, until glossy, thickened, and spoonable; add a splash of broth or water if it gets too thick or simmer longer if thin.
- Season to taste with salt; add a pinch more sugar for sweetness or a small splash of apple cider vinegar for extra tang if desired.
- Warm hot dogs and buns, then spoon chili over the dogs and top with mustard, chopped onion, and shredded cheddar as desired.
Notes
Plan on 2–3 tablespoons of chili per hot dog. Adjust heat with cayenne or hot sauce. Chili stores 4 days refrigerated or up to 3 months frozen; reheat gently with a splash of water or broth. For ultra-fine texture, pre-loosen the beef and press during simmering.