Description
Make easy chili dogs at home with this super-fast 20-minute skillet chili topping. Perfect for weeknight dinners, game day, or quick family meals.
Ingredients
- 1 pound ground beef
- 1 cup water
- 1 small yellow onion, finely diced
- 1 can (15 ounces) tomato sauce
- ½ cup ketchup
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Worcestershire sauce
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 hot dog buns
- 8 hot dogs
- 2 cups shredded cheddar cheese
- 1 small white onion, finely diced
Instructions
- Add ground beef, water, and finely diced yellow onion to a large skillet over medium heat.
- Use a potato masher or sturdy spatula to break up the meat into very fine crumbles as it cooks, aiming for a texture similar to Sloppy Joe filling.
- Continue breaking up the meat and cooking for 5-6 minutes until the beef is completely browned with no pink remaining; do not drain the liquid.
- Stir in tomato sauce, ketchup, tomato paste, chili powder, brown sugar, garlic powder, onion powder, Worcestershire sauce, cumin, salt, and black pepper until well combined.
- Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Reduce heat to medium-low and simmer uncovered for 15-20 minutes, stirring occasionally, until the chili thickens to a spoonable consistency.
- While the chili simmers, prepare the hot dogs by grilling, boiling, or pan-frying them according to your preference until heated through and lightly browned.
- Toast the hot dog buns in a dry skillet or under the broiler for 1-2 minutes until lightly golden.
- Use a fork to break up any remaining larger meat pieces in the chili; the texture should be very fine and saucy.
- Taste the chili and adjust salt, pepper, or sugar as needed for balanced flavor.
- Place each cooked hot dog in a toasted bun and spoon 3-4 tablespoons of the hot chili sauce over the top.
- Top each chili dog with shredded cheddar cheese and diced white onion; serve immediately while hot.
Notes
- Breaking the meat into very fine crumbles is key for authentic hot dog chili texture; use a potato masher for best results.
- Do not drain the beef after browning because the liquid helps create the signature thin, saucy consistency.
- The chili should be thick enough to stay on the hot dog but still spoonable and slightly saucy, not dry.
- Toast the buns to prevent them from getting soggy from the chili sauce.
- Store leftover chili in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet Cooking
- Cuisine: American