Quick & Easy Hot Dog Chili Recipe

Not all types of chili are created equally, and that's a stance that we firmly stand by. There's classic chili, which is often loaded with beans and enjoyed on its own like a soup. Then there's the chili that you might find on chili cheese fries or on a hot dog, which is typically beanless and heavier on the meat. This quick and easy hot dog chili recipe is of the latter persuasion, and it is guaranteed to take your hot dogs to a whole new level of savory goodness. "My absolute favorite thing about this recipe is that it's so easy to make," recipe developer Cecilia Ryu says. "It comes together so quickly with just a couple of ingredients and spices."

While hot dogs may be considered a lowbrow food, that doesn't mean that you can't get creative with dressing them up, and this chili will help you do just that. Ground beef, onion, lots of spices, and even jalapeño peppers come together to form the chili, and it packs that perfect flavor punch that ketchup and mustard simply cannot provide. But don't stop at hot dogs; you could slather this chili on fries, nachos, or even use it for homemade walking tacos or Frito pies. 

To make this chili, you'll need olive oil, ground beef, a chopped onion, and minced garlic. As for spices, we're using cumin, chili powder, dried oregano, cayenne pepper, and salt. Finally, you'll need some tomato paste, Tabasco sauce, a can of chopped jalapeños, brown sugar, and some Worcestershire sauce. Ryu also suggests having raw chopped onions and shredded cheese on hand, to sprinkle on top of the chili dog. 

There are quite a few enticing ingredients in the list, from the chili powder to the brown sugar to the Worcestershire sauce, but there's one that really stands out to Ryu the most. "The canned jalapeño peppers are definitely unique in this recipe," she says. "It gives the chili an extra kick that is different than the cayenne or Tabasco sauce."  

Place a large Dutch oven on the stovetop over medium-high heat, then add the olive oil. Once that begins to heat up, add the ground beef; use a spatula to break it all up. Cook the meat for 5 to 7 minutes, until cooked through. You'll know the beef is good to go once it's thoroughly browned throughout. 

Now, it's time to transform this beef into chili. Add the onion, garlic, and all the spices to the Dutch oven with the beef. Stir everything together and allow the mixture to cook for 5 minutes, until the onion becomes translucent. Next, add the tomato paste, Tabasco, chopped jalapeños (and their juice), brown sugar, and Worcestershire sauce to the pot. Mix all of these in.

Bring the chili to a boil, then lower the heat, cover the pot, and allow it to simmer for 30 to 40 minutes. After the simmering period is over, stir the chili to get a sense of its consistency. If it's too thick, add in a little bit of water to loosen it up. Give it a taste test, too, and add some more salt if needed. 

We hope your hot dogs are ready, because all that's left to do is top them off with this chili. Ryu also recommends topping them with chopped onion and shredded cheese: "They are optional but so delicious when eaten together," she says. As for additional pairing options, she notes that "chips or fries would be great," so why not toss some chili on those, too?

"You can definitely make this chili ahead of time," Ryu says, in case you want to make a batch in advance; it'll keep in the fridge for about 5 days. She notes that the chili may be quite thick when it's time to reheat it, so you may want to add a little water, check for seasoning, then enjoy the savory goodness all over again.