Hot Dog Chili Recipe

Ground beef: This is the main protein that makes the chili hearty and filling.

Onion: Adds sweetness and depth to the chili when cooked.

Garlic: Gives a nice punch of flavor and aroma.

Tomato sauce: Creates the base of the chili and adds a rich, tangy taste.

Chili powder: A spice blend that brings warmth and a bit of heat.

Ground cumin: Adds an earthy, slightly smoky flavor.

Salt: Enhances all the other flavors.

Black pepper: Adds a gentle spiciness and sharpness.

One of the most important steps in this Hot Dog Chili Recipe is cooking the ground beef until it’s nicely browned. Here’s a simple way to do that so your chili tastes great and isn’t greasy. First, heat your saucepan over medium heat before adding the ground beef. This helps the meat start cooking right away instead of steaming. Next, break the meat apart with a wooden spoon or spatula so it cooks evenly. Try not to stir too often—letting it sit for a minute or two helps it brown better. When you see the meat turning brown on one side, that’s a good sign to give it a stir and break it up again. Keep cooking until there’s no pink left.

Browning the ground beef like this makes your chili taste richer because it brings out the meat’s natural flavors. If you just cook it quickly without browning, the chili might taste bland or watery. Also, cooking off some of the fat while browning helps keep the chili from being greasy, which makes it more enjoyable to eat.

I remember the first time I made chili, I was in such a hurry that I kept stirring the meat all the time. The beef never really browned, and the chili ended up tasting kind of plain. Now, I like to be patient and let the meat get a little crusty before stirring. It’s a small step but makes a big difference. If you want to save time, you can also drain any extra fat after browning before adding the onions and garlic. That way, your chili stays flavorful but not oily. Give it a try—you’ll notice how much better your chili turns out!

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter taste, which can complement the other flavors in the chili.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, providing a similar flavor though slightly less pungent.

• tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes can add a chunkier texture and a fresh tomato flavor to the chili.

• chili powder - Substitute with cayenne pepper and paprika: A mix of cayenne pepper and paprika can mimic the heat and smokiness of chili powder.

• ground cumin - Substitute with ground coriander: Ground coriander has a citrusy flavor that can add a different but complementary note to the chili.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor along with the saltiness.

• black pepper - Substitute with white pepper: White pepper has a slightly different heat profile and can be used if black pepper is not available.

• Allow the hot dog chili to cool completely before storing. This helps prevent condensation, which can lead to a soggy texture and spoilage.
• Transfer the cooled chili into airtight containers. Glass containers with tight-fitting lids or high-quality plastic containers work best to maintain freshness.
• Label the containers with the date of preparation. This ensures you keep track of how long the chili has been stored.
• Store the containers in the refrigerator if you plan to use the chili within 3-4 days. This keeps the flavors intact and prevents bacterial growth.
• For longer storage, place the chili in the freezer. It can be stored for up to 3 months without significant loss of flavor or texture.
• When freezing, consider portioning the chili into smaller servings. This makes it easier to thaw only what you need, reducing waste.
• Use freezer-safe bags for storing in the freezer. Lay them flat to save space and ensure even freezing.
• To reheat, thaw the chili in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor.
• Reheat the chili on the stovetop over medium heat, stirring occasionally until it reaches the desired temperature. You can also use a microwave, heating in short intervals and stirring in between to ensure even heating.
• If the chili appears too thick after reheating, add a splash of water or beef broth to reach the desired consistency.

• Stovetop Method:

  1. Place the leftover hot dog chili in a saucepan.
  2. Heat over medium-low, stirring occasionally to ensure even heating.
  3. Add a splash of water or beef broth if the chili appears too thick.
  4. Once heated through, serve immediately over grilled hot dogs.

• Microwave Method:

  1. Transfer the hot dog chili to a microwave-safe bowl.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on high for 1-2 minutes, then stir.
  4. Continue heating in 30-second intervals, stirring in between, until thoroughly heated.
  5. Serve hot over grilled hot dogs.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the hot dog chili in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 20-25 minutes, stirring halfway through.
  5. Once heated through, serve over grilled hot dogs.

• Slow Cooker Method:

  1. Transfer the leftover hot dog chili to a slow cooker.
  2. Set the slow cooker to low heat.
  3. Heat for 1-2 hours, stirring occasionally to ensure even heating.
  4. Serve hot over grilled hot dogs.

• Sous Vide Method:

  1. Place the hot dog chili in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for 1 hour.
  4. Once heated through, serve over grilled hot dogs.

• Large saucepan: Use this to cook the ground beef and simmer the chili mixture.

• Wooden spoon: Ideal for stirring the ingredients together without scratching your cookware.

• Chef's knife: Essential for chopping the onion and mincing the garlic.

• Cutting board: Provides a safe and sturdy surface for chopping the onion and mincing the garlic.

• Measuring cups: Necessary for accurately measuring the tomato sauce and chopped onion.

• Measuring spoons: Use these to measure out the chili powder, ground cumin, salt, and black pepper.

• Can opener: Required to open the can of tomato sauce.

• Stovetop: Needed to provide the heat source for cooking the ground beef and simmering the chili.

• Serving spoon: Perfect for ladling the hot chili over the grilled hot dogs.

Pre-cook the beef: Brown the ground beef in advance and store it in the fridge. This will save you time when you're ready to make the chili.

Use pre-chopped onions: Buy pre-chopped onions from the store to cut down on prep time.

Minced garlic paste: Use jarred minced garlic instead of fresh cloves to save a few minutes.

One-pot cooking: Cook everything in one large saucepan to minimize cleanup time.

Batch cooking: Make a large batch of chili and freeze portions for future use.