Hot Dog Chili Recipe
This easy homemade Hot Dog Chili Recipe is thick, meaty, and full of flavor! Made with ground beef, Italian sausage, and a secret ingredient, this no-bean chili sauce is perfect for chili dogs, cheese fries, and backyard cookouts.
Servings: 8
Cost: $15
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
Calories: 187kcal | Carbohydrates: 10g | Protein: 16g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 460mg | Potassium: 537mg | Fiber: 2g | Sugar: 7g | Vitamin A: 735IU | Vitamin C: 7mg | Calcium: 32mg | Iron: 3mg