Description
This hearty chili dogs recipe combines smoky, spicy chili with juicy sausages and melty cheese, nestled inside soft hot dog buns for a satisfying meal. Perfect for casual dinners or game day snacks, the rich chili is simmered low and slow to develop deep flavors, while optional toppings like onions, mustard, and crispy potato chips add layers of texture and taste.
Ingredients
Scale
Spices and Seasonings
- 3 tsp smoked paprika (substitute plain paprika if unavailable)
- 3 tsp cumin powder
- 1 tsp cayenne pepper (adjust to taste)
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 1/2 tsp oregano
- 1/2 tsp mustard powder
- 1/2 tsp black pepper
- 3/4 tsp kosher salt (plus more to taste)
Vegetables and Aromatics
- 2 garlic cloves, finely minced
- 1/2 onion, finely chopped
- 1/2 red capsicum (bell pepper), finely chopped
- 1/2 white onion, finely chopped (for topping)
Meat and Protein
- 500 g (1 lb) ground beef / beef mince
- 6 smoked sausages (kransky, bratwurst, half-smoke, or hot dogs of choice)
Additional Ingredients
- 1 tbsp olive oil
- 1 tbsp tomato paste
- 400 g (14 oz) canned crushed tomato
- 2 beef cubes (Oxo or similar, easy to crumble)
- 1 1/2 cups water
- 6 hot dog buns
- Yellow mustard (Heinz American mustard preferred)
- 2 cups shredded Colby or Monterey Jack cheese (or cheese of choice)
- Plain crinkle cut potato chips (optional, for serving)
Instructions
- Prepare the chili base: In a large pan over medium heat, heat 1 tbsp olive oil. Add the finely minced garlic, chopped onion, and chopped red capsicum. Sauté until the vegetables are softened, about 5 minutes. Stir in the ground beef, breaking it apart with a spoon, and cook until browned evenly, about 7-10 minutes.
- Add spices and simmer: Mix in smoked paprika, cumin powder, cayenne pepper, garlic powder, onion powder, oregano, mustard powder, black pepper, and salt. Stir to combine well with the meat and vegetables. Then stir in the tomato paste, crushed tomatoes, crumbled beef cubes, and water. Bring the mixture to a simmer, then reduce heat to low and let it cook gently for about 3 hours (210 minutes), stirring occasionally to develop the flavors and thicken the chili.
- Prepare the sausages and buns: Near the end of the simmering time, cook the smoked sausages by your preferred method—grill, pan-fry, or boil—until heated through and nicely browned. Lightly toast the hot dog buns if desired.
- Assemble the chili dogs: Place each cooked sausage into a bun. Spoon a generous amount of the hot chili mixture over each sausage. Sprinkle shredded Colby or Monterey Jack cheese on top, allowing it to melt slightly from the warmth of the chili. Add finely chopped white onions and a drizzle of yellow mustard to taste.
- Serve with sides: For an authentic touch, serve the chili dogs alongside plain crinkle cut potato chips. Enjoy immediately while warm.
Notes
- For a milder flavor, reduce or omit the cayenne pepper.
- Beef cubes add rich depth to the chili but can be substituted with beef broth or bouillon granules if unavailable.
- You can substitute the smoked sausages with any hot dogs or bratwursts of your liking.
- Simmering the chili low and slow is key for deep, developed flavors and a thick sauce.
- To save time, chili can be made in advance and reheated before serving.
