This homemade hot dog chili is better than anything you can buy in a can. A meaty chili recipe that’s perfect for chili dogs or burgers that cooks up quickly with basic pantry ingredients.
This homemade hot dog chili sauce is the only recipe you need for chili dogs, chili cheese dogs, and chili cheeseburgers. It’s a rich, thick, meaty sauce built from ground beef, beef consomme, and a solid lineup of pantry spices – no canned chili required. If burgers are more your speed, this same sauce is the star of our griddle chili cheeseburger recipe too.
Canned hot dog chili gets the job done in a pinch, but it’s thin, it’s mostly filler, and it doesn’t hold a candle to what you can make at home in about 30 minutes. This recipe comes together in one skillet, and once it’s done reducing down, you’ll have a thick, scoopable chili sauce that clings to a hot dog instead of running off the sides.
Why You’ll Love this Hot Dog Chili Sauce
- One skillet, dump-and-simmer method – no browning in batches, no extra pans to wash
- Thick, not soupy – it reduces down to a texture that actually stays on the dog
- Big, layered flavor – beef consomme and Worcestershire sauce give it a savory depth canned chili can’t touch
- Freezer-friendly – make a double batch and freeze portions for chili dogs on demand
- Multi-purpose – works on hot dogs, chili cheese dogs, chili cheeseburgers, fries, or even nachos
- Easy to customize – dial the heat up or down, or throw in jalapenos if you want it spicier
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Ingredients for Homemade Hot Dog Chili
- ground beef – I recommend 90/10 ground beef for this chili because of the lower fat content. The cooking method does not allow for draining off the grease, so you’ll want a leaner beef.
- onion
- beef consomme – You can substitute beef stock if you wish, but I find the Campbell’s canned beef consomme soup to be richer in flavor.
- ketchup
- dijon mustard
- Worcestershire sauce
- hot sauce – I use the original variety of Cholula hot sauce, because I find that it isn’t too spicy for the family.
- spices – This hot dog chili recipe calls for a lot of different spices, but most of them you probably already have in your spice cabinet – onion powder, garlic powder, smoked paprika, chili powder, cumin, salt, and pepper.
- sugar
- tomato paste – I highly recommend keeping a squeeze tube of tomato paste in your refrigerator. So many recipes call for just a few tablespoons of tomato paste, and the tube is super convenient.
How to Make Homemade Hot Dog Chili
This hot dog chili sauce is very easy to make, because you basically just dump all of the ingredients in a large skillet and allow the mixture to reduce.
Step 1: Add all ingredients to a large skillet
In a large skillet over medium-low heat, combine all of the ingredients for the hot dog chili sauce – yes, everything goes in at the same time.
*TIP – A wide-bottomed skillet is best because the chili ingredients will have more area to spread out to help speed up the reduction process.
Step 2: Break up the beef and start the simmer
Use a spatula or spoon to break the ground beef apart directly in the liquid. You want the beef broken into small, fine crumbles, not big chunks. Let everything come up to a gentle simmer.
Step 3: Simmer low and slow
Let the mixture simmer, stirring occasionally, until the liquid reduces and the sauce thickens. This takes a little patience, but that reduction time is what turns this from “seasoned beef in water” into an actual chili sauce. Use a wide pan rather than a tall one like a Dutch oven – more surface area means the liquid reduces faster and more evenly.
Step 4: Taste and adjust
Give it a taste. This recipe is built to be well-balanced right out of the gate, but it’s your kitchen – add more hot sauce for heat, more salt if it needs it, or diced jalapenos if you want extra kick.
My wife and I agreed that the hot dog chili recipe below was perfect as is, so we didn’t adjust a single thing.
One Tip for the BEST Chili Cheese Dogs
This one small tip makes ALL the difference if you’re making chili cheese hot dogs. Grate your own cheddar cheese (instead of buying pre-shredded in the bag), and use the smallest holes on your cheese grater to finely shred the cheese.
When we visited Cincinnati a few months ago and tasted their famous chili dogs, we absolutely LOVED the extremely fine, light, and airy style shredded cheese. By grating your own cheese, you’re able to mimic that fluffy cheese and pile it on without overpowering the other flavors. Delicious!
Frequently Asked Questions
Yes. This chili sauce actually gets better after sitting for a day in the fridge, since the flavors have more time to meld. Store it in an airtight container for up to 4 days.
Absolutely. Let it cool completely, then freeze in an airtight container or freezer bag for up to 3 months. Thaw in the fridge overnight and reheat on the stove over low heat, adding a splash of water if it’s thickened up too much.
Beef broth or beef stock will work as a substitute, though consomme has a richer, more concentrated flavor that really makes this sauce.
Homemade Hot Dog Chili
Ingredients
- 2 lbs lean ground beef 85/15 or 90/10 recommended
- 2 cups water
- 10 oz can beef consomme like Campbell's
- 1 medium onion finely diced
- ¼ cup ketchup
- 4 tablespoons chili powder
- 4 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 tablespoons dijon mustard
- 2 tablespoons sugar
- 1 tablespoon hot sauce
- 1 tablespoon black pepper
- 1 tablespoon salt
- 1 tablespoon smoked paprika
- ½ tablespoon onion powder
- ½ tablespoon garlic powder
- ½ tablespoon cumin
Instructions
- Add all of the hot dog chili ingredients to a large skillet over medium-low heat. *A wide-bottomed pan works best to help the chili sauce reduce.
- Break up the ground beef in the water and beef consomme, and stir all of the ingredients together.
- Simmer the hot dog chili over medium-low heat, stirring occasionally. As the chili cooks, the liquid will reduce.
- When the hot dog chili has reduced to your liking (about 15-20 minutes), taste for seasoning, and add salt, pepper, or more hot sauce if desired. Serve warm with hot dogs.
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Notes
- Using leftover for regular chili – You will probably have some leftover hot dog chili sauce. We added one can of drained pinto beans and one small can of tomato sauce to the skillet with our leftover hot dog chili for a fantastic chili. (Two recipes in one!)
- Freezing leftovers – Let the hot dog chili cool completely, then freeze in an airtight container or freezer bag for up to 3 months. Thaw in the fridge overnight and reheat on the stove over low heat, adding a splash of water if it’s thickened up too much.
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