Hot Dog Chili
This Hot Dog Chili recipe is made in one pot, uses ground beef, chili seasoning, a small onion, ketchup, and Worcestershire, and simmers for 15 minutes. Makes 10 ½ cup servings.
I grew up eating chili on hot dogs, always with a big spoonful of diced onions on top, and I’ve never outgrown it. After trying every canned hot dog chili on the shelf (spoiler: they all taste like metallic sadness), I started making my own in my early 20s and haven’t looked back since. My version of hot dog chili skips the beans, keeps the beef finely crumbled, and simmers just long enough to get a totally spoonable texture that clings to a hot dog. It’s exactly what I want when I’m craving a proper chili dog.
How to make Hot dog Chili
For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.
Sprinkle 1 packet (1.25 oz) chili seasoning
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Reduce the heat to low and let the chili simmer for 15-20 minutes, stirring occasionally.
Taste the chili and adjust the seasoning if needed, adding a pinch of salt or pepper to suit your taste.
Hot Dog Chili Recipe
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Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!
Equipment
Ingredients
- 1 ½ pounds ground beef 85% lean preferred
- 1.25 ounce packet chili seasoning mix I like Kinder's Woodfired Chili Seasoning
- ½ cup onion finely diced
- 28 ounce can tomato sauce
- 1/2 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1/4 cup water or beef broth only if needed for thinner consistency
Instructions
- Heat a large pot or skillet over medium heat. Add 1 ½ pounds of ground beef and cook until browned and fully cooked (about 7 minutes). Drain any excess fat.
- If using, stir in ½ cup diced onion and cook for 2-3 minutes until softened.
- Sprinkle 1 packet (1.25 oz) chili seasoning mix over the beef and stir to coat evenly.
- Stir in 1 (28 oz) can of tomato sauce, 1/2 cup ketchup, and 2 tablespoons Worcestershire sauce. Mix everything well to combine.
- Reduce the heat to low and let the chili simmer for 15-20 minutes, stirring occasionally. Add 1/4 cup water or beef broth if the chili thickens too much.
- Taste the chili and adjust the seasoning if needed, adding a pinch of salt or pepper to suit your taste. Serve on top of hot dogs.
Notes
- Fridge: Store in a sealed container for up to 4 days.
- Freezer: Freeze for up to 3 months in a zip-top bag or an airtight container.
- Reheat: Warm it in a saucepan over low heat, adding a splash of broth if needed.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this easy Hot dog Chili recipe or any of my other recipes on Meal Planning blueprints, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!
Recipe Tips
- Go Fine! The key to perfect hot dog chili is breaking the beef down into very small crumbles—use a potato masher or fork for the best texture.
- Don’t Rush the Simmer: Give it time to thicken properly. A thin chili will make for a messy hot dog.
- Customize the Heat: Mild, medium, or HOT, adjust the spice levels to your preference.
- Skip the Beans: Traditional hot dog chili has no beans, so keep it classic!
