I’ll never forget the first time my kitchen filled with the savory, spicy aroma of this chili simmering on the stove. It was a game day, and I was tired of store-bought toppings that tasted more like seasoned water than hearty chili. I decided to whip up my own version, aiming for something thick, rich, and packed with flavor. The moment that first spoonful hit a hot dog, I knew I’d found a keeper. The way it clings to the bun, the warmth of the spices, the satisfying heartiness of the beef—it transforms an ordinary hot dog into a handheld feast. This recipe has been my go-to for every backyard barbecue and cozy family dinner since.
Ingredients
- 2 pounds ground beef (I use 80/20 for the best flavor and fat content)
- 3 cloves garlic, minced
- 2 tablespoons yellow mustard
- 1 large yellow onion, finely diced
- 1 (15 oz) can tomato sauce
- 1 (6 oz) can tomato paste
- 2 cups beef broth (low sodium if possible)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 tablespoon brown sugar
- 2 tablespoons Worcestershire sauce
- Salt and black pepper to taste
- 1 tablespoon vegetable oil
You might notice I don’t use beans—this is a true, classic hot dog chili sauce meant to be a topping, not a standalone chili. The tomato paste is non-negotiable for me; it’s the secret to that perfect, thick consistency that won’t run off your dog. If you’re out of fresh garlic, a heaping teaspoon of good-quality garlic powder will work in a pinch, but fresh makes a noticeable difference. For the beef, I’ve tested this with leaner blends, and the result is often drier; the bit of fat from 80/20 beef carries the spices beautifully.(See the next page below to continue…)