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This homemade Hot Dog Chili Recipe is thick, meaty, and loaded with flavor! Made with ground beef, Italian sausage, and a secret ingredient, this easy chili sauce is perfect for chili dogs, chili cheese fries, and backyard cookouts. No beans, no complicated steps, and ready in about 35 minutes.
Table of Contents
- Kellie’s Note Best Chili Dogs Ever
- Why You’ll Love My Hot Dog Chili Recipe
- Ingredients for Hot Dog Chili
- How to Make Hot Dog Chili
- Kellie’s Tips for the Best Hot Dog Chili
- How to Make the Best Chili Dog
- Easy Hot Dog Chili Variations
- How to Store, Freeze, and Reheat Hot Dog Chili
- More Hot Dog Topping Ideas
- More Recipes for Your Next Cookout
- More of Our Favorite Chili Recipes
- Hot Dog Chili Recipe
We LOVED this! I am a stickler for natural ingredients – so we NEVER buy canned chili or seasoning packets. All of these ingredients are already in my house, so I proceeded. And it was GREAT!!!
– Molly
Kellie’s Note
Best Chili Dogs Ever
I have a serious love affair with chili cheese dogs. Always have. There’s something about a juicy hot dog piled high with homemade chili, melty cheese, and all the fixings that just makes everything right in the world.
But I’m picky about my chili. I don’t want a big scoop of regular chili spilling out of my bun, and the canned stuff just doesn’t do it for me.
So I started making my own Hot Dog Chili Sauce with ground beef, Italian sausage, and a little espresso powder for extra richness. It’s sweet, tangy, perfectly seasoned, and SO much better than anything that comes out of a can.
Make a batch for your next cookout, game day party, or an easy family dinner. Just be prepared for everyone to ask for the recipe!
Why You’ll Love My Hot Dog Chili Recipe
- Two kinds of meat. Ground beef and Italian sausage make this hot dog chili extra rich and flavorful.
- No beans! This is a thick, meaty chili sauce that’s made for piling onto hot dogs, not serving in a bowl.
- Secret ingredient. A little espresso powder adds an amazing depth of flavor without making the chili taste like coffee.
- Quick and easy. Everything comes together in one pot in about 35 minutes.
- Perfect for parties. Make it ahead for cookouts, tailgates, or a DIY chili dog bar. Leftovers freeze beautifully, too!
Ingredients for Hot Dog Chili
You don’t need anything fancy to make homemade hot dog chili, but a few ingredients make this sauce extra special.
- Ground Beef: I like 80/20 ground beef for the best flavor. You can use leaner beef or substitute ground turkey or chicken.
- Italian Sausage: Sweet Italian sausage adds tons of flavor. Swap it for hot Italian sausage if you like a little more heat.
- Onion and Garlic: Sweet or yellow onion and fresh garlic create the flavorful base.
- Spices: Chili powder, cumin, garlic powder, cayenne, and smoked paprika give the sauce its warm, smoky flavor. Adjust the cayenne to suit your taste.
- Tomato Paste and Tomato Sauce: These create the rich tomato base. The paste adds concentrated flavor while the sauce brings everything together.
- Brown Sugar: A little sweetness balances the acidity of the tomatoes. You can reduce it if you prefer a less sweet chili.
- Apple Cider Vinegar: Adds a tangy finish that balances the richness of the meat. White wine vinegar can work in a pinch, but the flavor will be slightly different.
- Espresso Powder: My secret ingredient! It adds a deep, savory richness without an obvious coffee flavor. You can leave it out, but I love what it does for this chili.
You’ll also need a little olive oil, salt, and pepper. The complete ingredient list with measurements is in the recipe card below.
How to Make Hot Dog Chili
This easy Hot Dog Chili Recipe comes together in one pot with just a few simple steps.
- Brown the meat. Heat the olive oil in a large pot over medium heat. Add the ground beef and Italian sausage, breaking them into small crumbles as they cook. Once browned, transfer the meat to a bowl and drain off all but 2 tablespoons of fat.
- Cook the aromatics. Add the onion to the pot and cook until softened, about 3–4 minutes. Stir in the garlic and cook for another minute.
- Bloom the spices. Stir in the chili powder, cumin, garlic powder, cayenne, smoked paprika, and tomato paste. Cook for 2–3 minutes until the tomato paste deepens in color.
- Make the sauce. Add the tomato sauce, brown sugar, espresso powder, and apple cider vinegar. Scrape up any browned bits, then return the meat to the pot.
- Simmer. Season with salt and pepper. Reduce the heat to low and simmer for 10 minutes, stirring occasionally, until the sauce is thick and spoonable.
- Serve. Taste and adjust the seasoning. Spoon over your favorite hot dogs and pile on the toppings!
Make sure you find good, premium quality hot dogs and use our method for how to boil hot dogs to ensure perfect hot dogs.
Make it spicy by adding 1/4 teaspoon ground cayenne pepper with the other spices. You can also skip the seasonings and add 2 tablespoons of our Homemade Chili Seasoning.
Kellie’s Tips for the Best Hot Dog Chili
- Keep the meat finely crumbled. Hot dog chili should have a finer texture than traditional chili. Use a wooden spoon or potato masher to break the beef into small pieces as it cooks.
- Don’t skip browning the meat. Those flavorful browned bits add depth to the sauce.
- Cook the tomato paste. Let it darken in color before adding the liquids. This helps develop a richer flavor.
- Let it thicken. You want a thick chili sauce that stays on your hot dog instead of running down the sides. If it’s too thin, simmer it uncovered for a few more minutes.
- Adjust the heat. Reduce the cayenne for a milder chili or use hot Italian sausage for extra spice.
- Taste before serving. Depending on your tomato sauce and sausage, you might want a little extra salt or a touch more sweetness.
How to Make the Best Chili Dog
Now for the best part: turning that homemade chili into an EPIC chili dog!
Start with your favorite grilled or boiled hot dog tucked into a soft, warm bun. Spoon a generous helping of hot dog chili over the top, then add your favorite toppings.
My favorites are:
- Shredded sharp cheddar cheese
- Finely diced sweet or white onion
- Yellow mustard
- Pickle relish or sliced pickles
- Pickled jalapeños
- Homemade cheese sauce
For a chili cheese dog, add a big handful of shredded cheddar while the chili is hot so the cheese gets nice and melty.
More Ways to Serve Hot Dog Chili
Don’t stop at hot dogs! This homemade chili sauce is also amazing spooned over crispy French fries, baked potatoes, tater tots, nachos, and cheeseburgers.
It’s also great for a build-your-own hot dog bar. Set out the warm chili with bowls of cheese, onions, mustard, and all your favorite toppings, and let everyone make their own masterpiece.
Easy Hot Dog Chili Variations
- Spicy Hot Dog Chili: Use hot Italian sausage instead of sweet or add a little extra cayenne.
- Mild Hot Dog Chili: Reduce or omit the cayenne for a family-friendly version.
- Turkey Hot Dog Chili: Substitute ground turkey for the beef. The sauce will be a little lighter but still flavorful.
- All-Beef Hot Dog Chili: Skip the Italian sausage and use additional ground beef instead. The flavor will be a little different, so taste and adjust the seasonings.
- Extra-Thick Chili Sauce: Simmer the sauce uncovered a little longer until it reaches your preferred consistency.
How to Store, Freeze, and Reheat Hot Dog Chili
One of my favorite things about this Hot Dog Chili Recipe is how easy it is to make ahead. The flavors have time to come together, and having a batch ready makes dinner so much easier.
- Refrigerator: Store cooled chili in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze in airtight, freezer-safe containers or bags for up to 3 months for best quality. I like freezing smaller portions so I can thaw just what I need.
- Make Ahead: Prepare the chili up to 2 days before serving and refrigerate until ready to reheat.
- Reheat: Warm in a saucepan over medium-low heat, stirring occasionally, until heated through to 165°F. Add a splash of water if the sauce has thickened too much.
- Thawing: Thaw frozen chili overnight in the refrigerator before reheating.
You can also reheat individual servings in the microwave, stirring between short intervals until hot throughout.
More Hot Dog Topping Ideas
When it comes to topping hot dogs, the possibilities are endless. You could just make your epic chili cheese dog with the very BEST Hot Dog Chili Sauce or you can go classic New Yorker with a pile of this New York Style onion sauce. And learn How to Boil Hot Dogs, the right way, before topping with your chili.
We also love adding homemade ketchup or top it with a dill pickle!
- Homemade Corn Dog
- Italian Style Hot Dogs with Broccoli Rabe, Provolone and Roasted Red Peppers
- Coney Island Hot Dogs
More Recipes for Your Next Cookout
If you’re making chili dogs for a cookout, tailgate, or easy family dinner, don’t forget the sides!
A creamy potato salad, crunchy coleslaw, or a big bowl of macaroni salad makes the perfect addition. And if you’re looking for something different, my homemade cheese sauce is amazing drizzled right over the chili.
Did you try this Hot Dog Chili Recipe? Leave a star rating below and tell me your favorite chili dog toppings in the comments. I’m always looking for new ideas!
More of Our Favorite Chili Recipes
- Turkey Chili
- White Chicken Chili
- Turkey and Black Bean Chili
- The Best Chili Recipe
- Chili Cheese Dip
- Chili Mac
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Hot Dog Chili Recipe
Equipment
- 1 large skillet or large pot
- measuring spoons
- measuring cup
- chef's knife
- cutting board
- wooden spoon or spatula
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 4 ounces sweet Italian sausage, casing removed
- 1 cup chopped sweet onion
- 2 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cayenne pepper
- 3 tablespoons tomato paste
- 15 ounce can tomato sauce
- 2 tablespoon brown sugar
- 1 tablespoon instant espresso powder
- 1 tablespoon apple cider vinegar
- salt and pepper, to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the ground beef and Italian sausage, breaking the meat into small crumbles with a fork or wooden spoon. Cook until browned and no longer pink, about 7–8 minutes.
- Using a slotted spoon, transfer the meat to a bowl. Drain off all but 2 tablespoons of fat from the pot.
- Add the onion and cook until softened, about 3–4 minutes. Stir in the garlic and cook for another minute.
- Add the chili powder, cumin, garlic powder, cayenne, smoked paprika, and tomato paste. Stir and cook for 2–3 minutes, until the tomato paste deepens in color.
- Stir in the tomato sauce, brown sugar, espresso powder, and apple cider vinegar. Scrape up the browned bits from the bottom of the pot, then return the beef and sausage to the sauce.
- Season with salt and pepper. Reduce the heat to low and simmer for 10 minutes, stirring occasionally, until the sauce is thick and spoonable.
- Taste and adjust the seasoning, if needed. Serve warm over hot dogs with your favorite toppings.
Video
Notes
- For the Best Texture: Break the ground beef and sausage into small crumbles as they cook. Hot dog chili should be thick and finely textured, not chunky or soupy.
- Make It Mild: Reduce or omit the cayenne pepper and use sweet Italian sausage.
- Make It Spicy: Substitute hot Italian sausage for sweet or add more cayenne to taste.
- Espresso Powder: Adds depth and richness without making the chili taste like coffee. It can be omitted if needed.
- Too Thick? Stir in a little water until the chili reaches your desired consistency.
- Too Thin? Simmer uncovered for a few extra minutes to reduce the sauce.
- Make Ahead: Prepare up to 48 hours in advance and refrigerate in an airtight container.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Freezing: Freeze in airtight, freezer-safe containers or bags for up to 3 months for best quality. Thaw overnight in the refrigerator.
- Reheating: Warm in a saucepan over medium-low heat, stirring occasionally, until heated through to 165°F. Add a splash of water if needed.
- Serving: Spoon over hot dogs and finish with shredded cheddar, diced onions, mustard, or your favorite chili dog toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks like the chili two restaurants in my town make only theirs is smoking hot. 3:00 a.m. after the bars closed can’t get in either place. Great on hot dogs, hamburgers, cheese steaks and fries. So I will be making yours and compare it. I’ll let you know thank you.
Where is your hometown??? That’s interesting. I suppose you could make it much spicier if you want.
Will be making this for Father”s Day. By “lean” I’m guessing you man 90/10 not 80/20? Thanks in advance if you able to get back to me.
Hi Steve! Correct, it’s 90/10 lean ground beef.
Hmmm, you’re the first person that ever said that. Sorry you didn’t like it. It’s definitely not bland to us!
Best I’ve ever had in sauce
Thank you so much!
I’ve been using coffee and kahlua in my chili for years. It adds a complexity that compliments the beef very well. Italian sausage (hot or mild) mixed with the beef is also a must. If you don’t have espresso powder (which I’ve never tried) go with about 4 oz of strong brewed coffee and 1 oz of kahlua with this recipe and you won’t go wrong. With hot dogs, I like to really mince my meat finely and certainly no beans added to the hot dog chili unless I am making it for serving the chili also as a side dish or entree. Dr. Pepper Baked Beans (google search for recipes) makes a fine side dish to add for these no-bean chili dogs.
I’ll be making this recipe tomorrow kind-of-as-is, except with my above substitute for the espresso powder and also will most likely reduce the brown sugar a bit since the Kahlua is also fairly sweet. Looks like a winner to me since it is very close to how I normally make my base chili. Not so sure about the apple cider vinegar, but will add to taste. I guess I can’t rate the recipe as-is since I am substituting, so I won’t, but I am sure it is very close to 5 stars.
Great tips! I’ll definitely give your version a try.
Some good chili and it’s all so better the next day
Thank you so much!
I love french fries topped with good chili, and this sounds like it would work amazingly well with a mound of fries!
This would be amazing….we do use it on Tater Tots!
The third type of bean out there that you might want to look into is called the “large-mouth” bean. These are often sold as “little bean-shaped chilies” and are very popular with many of the people who are making chili for those who cannot eat too much meat.
Ok, thank you!
What can be subbed for espresso powder? I don’t want to buy it for just this recipe.TY
I’m wondering the same thing.. I’m making it tonight and don’t have that so I’ll just minus it, I guess.
You can just skip it….it’s not imperative that you add it, it just adds extra oomph. BUT you can use Espresso Powder in so many things like our Chocolate Chip Cookies!
We LOVED this! I am a stickler for natural ingredients – so we NEVER buy canned chili or seasoning packets. All of these ingredients are already in my house, so I proceeded. And it was GREAT!!! Really tasted like a commercial chili.
I’m so glad you loved it! It’s a favorite of our’s, too.