Chili Dogs Recipe

5 from 4 votes

Homemade chili made with real dried chilies, lean ground beef, and a splash of stout beer, served over warm hot dogs with crispy bacon and a quick, easy cheddar cheese sauce.

Prep Time20

Cook Time40

Total Time1

Course: Dinner, Main Course, Snack

Cuisine: American, Mexican

Keyword: comfort food, one pot, quick, Spicy

Servings: Hot Dogs

Author: Karina Carrel

Ingredients

For the Chili Base & Veggies:

2 guajillo chilies deseeded and roughly chopped
1 ancho chili deseeded and roughly chopped
1 1/4 cups beef broth
1/2 tbsp lime juice
1 tsp chipotle in adobo sauce
1 1/8 cup red onion chopped
2 cups red and yellow bell peppers cut into little cubes
1 long green chili
1 cup canned red beans drained
1.75 cup canned crushed tomatoes
1/2 cup stout beer
3 cloves garlic grated
1 cinnamon stick
1 bay leaf

For the Meat & Seasonings:

1.1 lbs ground beef 5% fat
1 tsp ground sage
1 1/2 tsp ground paprika
1 1/2 tsp ground cumin
1 tsp dried oregano
Salt and black pepper to taste
1 piece dark chocolate about 1 small square

For the Cheese Sauce:

1 1/3 cup cheddar cheese slices
1 tbsp milk

For Assembly & Garnish:

12 sausages for hot dogs warmed
12 hot dog buns opened in the middle
12 slices bacon crispy
1 red onion finely chopped
1 Jalapeño pepper pickles for garnish, optional
Coriander leaves chopped for garnish

US - Metric

Instructions

For the Chili:

In a mixing bowl, add the minced beef, ground sage, paprika, cumin, dried oregano, salt, and pepper. Stir to combine everything.
In a saucepan, add the deseeded and roughly chopped guajillo and ancho chilies along with the beef broth. Bring it to a boil over medium-high heat. Remove from the heat, transfer the broth and chilies to a blender, and blend until the mixture is smooth. Set aside.
In a large pan or skillet over medium-high heat, spray with cooking oil, add the minced beef, and cook until the meat is browned, breaking it apart with a spoon as it cooks.
Add the diced bell peppers, chopped onion, and grated garlic. Cook for about 3 minutes until the onion and bell peppers start to soften.
Add the stout beer to the pan along with the bay leaf, cinnamon stick, and the long green chili. Stir and cook for 1 minute just to reduce the beer.
Add the blended beef broth/chili mixture, crushed tomatoes, drained beans, and chipotle in adobo sauce. Stir to combine.
Add a square of dark chocolate and the lime juice, stirring until the dark chocolate is melted and fully combined.
Reduce the heat to a gentle simmer and cook until the sauce is not too liquid and coats everything well. Adjust the salt and pepper if needed, and set aside.

You might have a little leftover chili con carne. You can also use another type of minced meat to make this

For the Cheddar Cheese Sauce:

Make the cheddar sauce using a saucepan. Add the cheddar cheese slices along with the milk and cook over low heat, stirring often until the cheese melts and creates a sauce with a good texture. Set aside.

For Assembly:

Take a hot dog bun and open it in the middle.
Place 1 slice of crispy golden bacon inside.
Place 1 warm hot dog sausage into the bun.

If you want an extra hint of flavor, cut the sausage in half so the chili dog sauce goes inside the sausage.

Add about 2 or 3 tbsp of the chili con carne on top of the sausage.
Drizzle with the cheddar cheese sauce.
Garnish with a little chopped red onion and chopped coriander on top of the cheese sauce.

If you like spicy, add 3 slices of jalapeño pickles on each hot dog and serve warm.

Video

Notes

Storage, Reheating, and Make Ahead

If you are hosting a cookout or just want an easy meal prep, making the chili ahead of time is the best route. Honestly, the flavors deepen and get even better after a night in the fridge.

To Store: Keep the leftover chili in an airtight container in the fridge for up to 4 days. Always store the chili, sausages, and buns separately so nothing gets soggy.
To Freeze: This chili freezes beautifully. Let it cool completely, then transfer it to a freezer-safe container or bag. It will keep for up to 3 months. Thaw it overnight in the fridge before you plan to use it.
To Reheat: Warm the chili gently in a saucepan over medium-low heat until heated through. If it looks a little thick, just stir in a splash of beef broth or water to loosen it up.

Happy cooking! Xx

To completely avoid a soggy hot dog bun, brush the inside of your opened buns with a little melted butter and toast them face-down in a skillet for a minute. It creates a crispy barrier that stops the chili juices from soaking into the bread.

Nutrition