Description
This recipe for Chili Dogs features smoky, spicy chili sauce smothered over pan-fried or grilled smoked sausages in a toasted hot dog bun.
Ingredients
Scale
- 3 tsp smoked paprika (or plain paprika as a substitute)
- 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
- 1 tbsp olive oil
- 2 garlic cloves, finely minced
- 1/2 onion, finely chopped
- 1/2 red capsicum (bell pepper), finely chopped
- 500 g (1 lb) ground beef (beef mince)
- 1 tbsp tomato paste
- 400 g (14 oz) canned crushed tomato
- 2 beef stock cubes (such as Oxo), crumbled
- 1 1/2 cups water
- 3/4 tsp cooking or kosher salt, plus more to taste
- 6 good smoked sausages (kransky, bratwurst, half-smoke, or hot dogs of choice)
- 6 hot dog buns
- 1/2 white onion, finely chopped
- Yellow mustard (Heinz American mustard preferred)
- 2 cups shredded Colby or Monterey Jack cheese (or cheese of choice)
- Plain crinkle cut potato chips (optional side)
Instructions
- In a small bowl, combine smoked paprika, cumin powder, cayenne pepper, garlic powder, onion powder, oregano, mustard powder, and black pepper. Set aside this spice blend to add flavor to the chili sauce later.
- Heat olive oil in a large pan over medium heat. Add the minced garlic, finely chopped onion, and red capsicum. Cook until softened and fragrant, about 5 minutes, stirring occasionally to prevent burning.
- Increase heat to medium-high and add the ground beef to the pan. Break the meat apart with a spatula and cook until browned and no longer pink, around 8 minutes. Drain any excess fat if necessary.
- Stir in the tomato paste and the prepared chili spice mix. Cook for 2 minutes to deepen the flavors while stirring continuously to coat the beef evenly.
- Pour in the canned crushed tomatoes, crumble in the beef stock cubes, and add water along with 3/4 teaspoon salt. Stir well to combine all ingredients. Bring to a gentle boil, then reduce heat to low and let simmer uncovered for approximately 3 hours, stirring occasionally. The sauce will thicken and develop rich flavors.
- For a smoother texture similar to the Ben’s Chili Bowl style, use an immersion blender directly in the pan to blitz the chili sauce briefly. This step releases more flavor and thickens the sauce to cling better to the sausages.
- While the chili simmers, cook the smoked sausages by pan-frying or grilling until thoroughly heated and nicely browned, about 8-10 minutes, turning to cook evenly.
- Lightly toast the hot dog buns. Place a cooked sausage in each bun, then generously spoon the thick chili sauce over the top. Add finely chopped white onions, a drizzle of yellow mustard, and sprinkle with shredded cheese.
- Serve the chili dogs immediately, with plain crinkle-cut potato chips on the side for a traditional finish to this classic dish.
Notes
- Adjust cayenne pepper to your desired spice level.
- Use your favorite type of smoked sausage.
- Toast the buns for added texture.
- Prep Time: 50 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Simmering, Grilling, Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 chili dog
- Calories: 761 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 52 g
- Saturated Fat: 20 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 39 g
- Cholesterol: 100 mg