Why You’ll Love this Hot Dog Chili
When you’re craving a delicious topping for your hot dogs, this homemade chili recipe will quickly become your go-to favorite. I’ve been making this chili for years, and it always disappears fast at backyard barbecues.
What makes it special? It strikes that perfect balance between tangy and savory, with the ketchup and mustard creating depth without overpowering the beef. The 15-minute simmer thickens everything to that ideal spoonable consistency—not too runny, not too thick. Plus, it’s ridiculously simple to make. Got 30 minutes? You’ve got homemade chili that’ll make store-bought versions seem bland in comparison.
What Ingredients are in Hot Dog Chili?
This hot dog chili recipe comes together with just a handful of everyday ingredients you probably already have in your pantry and fridge.
That’s what makes it so perfect for impromptu cookouts or when you’re craving something a little special for your weeknight dinner. The beauty of this recipe is in its simplicity—basic ingredients that transform into something truly mouthwatering when simmered together.
- Extra virgin olive oil (just enough to coat the pan)
- 1 medium onion, chopped
- 1 pound lean ground beef
- 2½ cups ketchup
- 1 teaspoon chili powder
- 2 tablespoons prepared yellow mustard
- Salt, to taste
- Fresh ground black pepper, to taste
When shopping for these ingredients, quality matters but doesn’t need to break the bank.
For the ground beef, I recommend using something with about 85-90% lean content—you want some fat for flavor, but not so much that your chili becomes greasy.
And while the recipe calls for prepared yellow mustard, you could experiment with Dijon for a slightly more complex flavor profile.
The chili powder amount is modest, keeping this family-friendly, but spice lovers might want to have some hot sauce on the table for customizing each serving.
Honestly, the hardest part is waiting for it to simmer!
How to Make this Hot Dog Chili
Making this hot dog chili couldn’t be simpler, and it all starts with a good foundation of flavor. Begin by placing a skillet over medium heat and drizzling just enough extra virgin olive oil to coat the bottom of the pan.
Once the oil gets hazy (you’ll know it when you see that slight shimmer), toss in your chopped medium onion. Let those onions cook until they become soft and translucent, which takes about 5 minutes—this is when they release all their sweet flavor into the oil.
Next comes the protein powerhouse: add 1 pound of lean ground beef to the softened onions. Use a wooden spoon to break it up and crumble it as it cooks, ensuring there are no large chunks remaining. Brown the beef for about 10 minutes until it’s no longer pink.
This is where the magic happens—time to transform this mixture into proper chili by stirring in 2½ cups of ketchup, 1 teaspoon of chili powder, and 2 tablespoons of prepared yellow mustard. Don’t forget to season with salt and fresh ground black pepper to taste. The amount really depends on your preference, so start with a little and adjust as needed.
The final step requires a bit of patience, but trust me, it’s worth it. Allow the mixture to simmer for 15 minutes, stirring occasionally, until it thickens to that perfect spoonable consistency.
During this time, all those flavors meld together, creating that distinctive hot dog chili tang that makes your taste buds sing. What I love most about this simmering process is how the sauce clings to the meat, ensuring that every bite of your hot dog gets properly dressed.
While the recipe doesn’t specify, I like to take the heat down to medium-low during this final simmer to prevent any scorching at the bottom of the pan.
Hot Dog Chili Substitutions and Variations
While this basic hot dog chili recipe hits all the right notes, you’ve got plenty of room to play with substitutions and variations to match your personal taste or dietary needs.
Want to lighten things up? Try ground turkey instead of beef. I’ve found adding a tablespoon of brown sugar creates a delightful sweet-savory balance.
For heat lovers, toss in diced jalapeños or a dash of hot sauce. Sometimes I swap the ketchup for tomato sauce and a bit of vinegar.
Vegetarian? A mix of lentils and finely chopped mushrooms works surprisingly well.
My sister can’t handle onions, so I use onion powder—nearly the same flavor, none of the tears.
What to Serve with Hot Dog Chili
When you’ve got a pot of steaming hot dog chili ready to serve, what else should grace your plate? I’m a firm believer in the power of contrasts—cool, crisp coleslaw alongside that warm, savory chili creates magic on your palate.
I always set out bowls of diced onions, shredded cheddar, and jalapeños for topping options.
My guests can’t get enough of my homemade potato salad with a hint of dill, or baked beans simmered with bacon.
For drinks, nothing cuts through that rich chili like an ice-cold beer or fresh lemonade.
And honestly, corn chips for dipping? Non-negotiable in my house.
Final Thoughts
This hot dog chili recipe has traveled with me through countless backyard barbecues, game days, and family gatherings.
It’s my go-to crowd-pleaser that never disappoints. The simplicity is what makes it special—just a handful of ingredients transforming into something magical.
I’ve watched friends who claimed they weren’t “chili people” go back for seconds, then quietly ask for the recipe.
There’s something about that perfect balance of tangy ketchup, savory beef, and subtle spice.
My secret? Let it simmer just a bit longer than you think.
Trust me, those extra five minutes make all the difference.
Hot Dog Chili
Ingredients
Equipment
Method
- Heat a skillet over medium heat and add just enough olive oil to coat the bottom of the pan.
- Once the oil is shimmering, add the chopped onion and cook until soft and translucent, about 5 minutes.
- Add the ground beef to the softened onions. Break it up with a wooden spoon as it cooks, ensuring no large chunks remain. Brown for about 10 minutes until no longer pink.
- Stir in the ketchup, chili powder, and yellow mustard. Season with salt and fresh ground black pepper to taste.
- Reduce heat to medium-low and allow the mixture to simmer for 15 minutes, stirring occasionally, until it thickens to a spoonable consistency.
