I’ve been making this quick chili for over a decade — it’s the simplest way to turn plain hot dogs into something everyone looks forward to. You likely have the ingredients on hand, and it comes together in about 30 minutes. It makes a generous batch that freezes well, so I often double it and save portions for later.
I usually double the recipe, divide it into portions, and freeze what I won’t use right away. It’s a great time-saver on busy nights.
Table of Contents
- Ingredients and Tools You’ll Need
- Instructions
- Storage Instructions
- What to Serve on the Side
- Questions and Troubleshooting
- More Chili Recipes
- Printable Recipe
Ingredients and Tools You’ll Need
Adjust the cayenne if you prefer less heat. For the best flavor, use 80/20 ground beef; ground turkey or chicken work too, but they may need a touch more seasoning.
This recipe yields about 8 servings and freezes reliably. Double or triple the amounts if you want extra to stash in the freezer.
Equipment
- Large skillet
Ingredients
- 1 pound ground beef
- ⅓ cup water
- 5 ounces tomato sauce
- ½ cup ketchup
- 2½ teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
Instructions
Step One: Cook the Beef
Heat a large skillet over medium. Add the ground beef and break it up as it cooks. Cook until no pink remains, then drain any excess grease.
Step Two: Add the Rest
Pour in the water, tomato sauce, and ketchup, then add chili powder, cumin, paprika, garlic powder, onion powder, cayenne, salt, and pepper. Stir well to combine.
Step Three: Simmer
Reduce the heat to low and simmer about 20 minutes, stirring occasionally so it doesn’t stick. Taste and adjust salt, pepper, or cayenne to suit your preference.
Step Four: Serve
Spoon the chili over hot dogs and top as you like — chopped onions, mustard, and shredded cheese are classic options.
Storage Instructions
Keep leftover chili in an airtight container in the refrigerator for 3–4 days. For longer storage, freeze portions for up to 3 months. If frozen, thaw overnight in the fridge before reheating.
Reheat gently on the stovetop over medium heat, stirring until warmed through.
What to Serve on the Side
Easy side dishes that pair well:
- Coleslaw or a simple green salad
- French fries or oven-baked fries
- Skillet baked beans or a quick canned-bean upgrade
- Classic potato salad
- Warm cornbread
Questions and Troubleshooting
The recipe has a mild kick from the cayenne, but you can dial the heat down or up. Start with less cayenne if you’re sensitive to spice and increase to taste.
Classic toppings include chopped onions, shredded cheese, and yellow mustard. Try jalapeños, relish, or a spoonful of sour cream for different flavor profiles.
More Chili Recipes
- Chili cornbread casserole
- Classic Terlingua-style chili
- White chicken chili
- Chili hash brown casserole
Printable Recipe
Hot Dog Chili
Katie Shaw
Equipment
-
Large skillet
Ingredients
- 1 pound ground beef
- ⅓ cup water
- 5 ounces tomato sauce
- ½ cup ketchup
- 2 ½ teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper adjust to taste for heat levels
- salt and pepper to taste
Instructions
-
Cook meat. Heat a large skillet over medium heat, and brown the ground beef until it’s cooked through and no longer pink. Drain any excess grease from the pan if necessary.
-
Add liquids and seasonings. Add the water, tomato sauce, ketchup, chili powder, cumin, paprika, garlic powder, onion powder, cayenne, salt, and pepper to the skillet.
-
Simmer. Mix well to incorporate all the spices. Let the mixture simmer over low heat for approximately 20 minutes, stirring occasionally. Taste to adjust the seasoning as needed.
-
Serve. Serve the hot dog chili with your favorite hot dogs and toppings such as chopped onions, yellow mustard, and shredded cheese.
Notes
You can substitute ground turkey or chicken if preferred; adjust seasonings to taste.