Chili Dog

Chili Dog (Classic American)

An all-beef hot dog in a soft white bun, topped with a thick, beanless meaty chili, a stripe of yellow mustard, and finely chopped raw white onion — the quintessential American ballpark and cart staple.

Prep

15 min

Cook

45 min

Total

60 min

Serves

6

Difficulty

Easy

Recipe ingredients

• •500 g (1 lb 2 oz) ground beef (80/20), fine grind, for chili
• •1 tbsp neutral oil, if beef is very lean
• •1 medium yellow onion, finely diced, for the chili
• •3 cloves garlic, minced
• •2 tbsp chili powder, American blend, not pure cayenne
• •2 tsp ground cumin
• •1 tsp sweet paprika
• •0.5 tsp dried oregano, preferably Mexican
• •0.5 tsp fine salt, plus more to taste
• •0.25 tsp black pepper
• •1 tbsp tomato paste
• •200 g (7 oz) crushed tomatoes or canned tomato sauce
• •120 ml (0.5 cup) beef stock or water
• •1 tsp distilled white vinegar
• •0.5 tsp light brown sugar, optional, balances acidity
• •6 whole all-beef hot dogs, natural-casing preferred for snap
• •6 whole soft white hot dog buns, Potato-top or brioche-style acceptable
• •yellow mustard, to taste
• •1 small white onion, finely chopped, for garnish
• •mild shredded cheddar, optional, regional addition

Steps

1. 1 Make the chili: Heat a heavy skillet over medium-high. Add the oil if using, then add the ground beef and break it into very fine crumbles with a spatula or wooden spoon. Cook without stirring for 2 minutes to brown, then stir and continue breaking up until no pink remains and the meat has rendered some fat, about 5 minutes total.
2. 2 Add the diced onion to the beef and cook, stirring, until softened and translucent, 4–5 minutes. Stir in the garlic and cook 30 seconds until fragrant.
3. 3 Stir in the chili powder, cumin, paprika, oregano, salt, and pepper, and toast the spices in the fat for 60 seconds, stirring constantly so they do not burn.
4. 4 Add the tomato paste and stir it through for 1 minute to deepen the flavor, then pour in the crushed tomatoes, beef stock, vinegar, and brown sugar. Stir well, scraping the bottom of the pan.
5. 5 Bring to a brisk simmer, then reduce heat to low and simmer uncovered, stirring occasionally, until the chili is thick enough to mound on a spoon and hold its shape on a hot dog, 25–35 minutes. The fat should separate slightly at the edges and the volume should reduce by roughly one-third. Taste and adjust salt.
6. 6 While the chili finishes, cook the hot dogs. For grilled dogs: build a medium-hot fire (about 200 °C / 400 °F) and grill, turning frequently, until blistered and heated through, 6–8 minutes; the internal temperature should read 71 °C / 160 °F on an instant-read thermometer. For pan-cooked dogs: cook in a dry cast-iron skillet over medium heat, turning, for 6–8 minutes until browned and 71 °C / 160 °F inside. Steamed dogs in a pot of gently simmering water also work, 5–6 minutes.
7. 7 Warm the buns: lightly butter the cut sides and toast face-down in a skillet over medium heat until just golden, 1–2 minutes, or place in a 175 °C / 350 °F oven for 3 minutes. A classic chili dog bun is soft and yielding, not crisp.
8. 8 Assemble: Place a hot dog in each warm bun, top generously with about 60–80 g (a heaped ladle) of the hot chili, run a stripe of yellow mustard across the top, and finish with a generous pinch of finely chopped raw white onion. Add a little shredded cheddar if using.