Hot Dog Chili

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Liven up your hot dogs with this homemade hot dog chili. Super easy to make with a few simple ingredients, it’s one tasty topping!

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Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

Hands down one of our family favorites is hot dogs. The kids love them and they are so often requested, and Mom and Dad are pretty big fans too!

This hot dog chilli is a great addition, and such an easy way to add some flavor and interest. Perfectly messy to eat!

For more chili, be sure to check out my Instant Pot Chili and Turkey Chili recipes!

How to make hot dog chili

Gather your ingredients.

Place lean ground beef in a heavy-bottomed large pot and cover with water. Heat over medium-high heat, stirring to break up the clumps.

This method skips browning the beef and boils it instead, which results in crumbled ground beef that doesn’t clump together. Perfect for topping on hot dogs.

Once beef is boiled and brown, add the remaining ingredients to the pot.

Stir and reduce the heat to low and allow to simmer for 45 minutes to 1 hour, stirring occasionally.

Serve over hot dogs or eat on its own.

Can you make it in an Instant Pot?

Yes! If you don’t want to turn on your stovetop, you can easily make this recipe in your electric pressure cooker. The full instructions are down below in the recipe card, but it’s a pretty straightforward process.

You can also make this in the slow cooker if you prefer. Brown the beef first, then add everything to your Crockpot and cook on low for 5 to 6 hours.

Can you make it ahead of time?

Yes, this is a great make ahead topping and is freezer friendly too. Let the hot dog chili cool to room temperature before placing in an airtight container. It will keep well for 4 days in the fridge and up to 6 months in the freezer.

Thaw frozen chili in the fridge overnight, and reheat it through gently on the stovetop to serve.

Recipe Variations

This recipe is pretty awesome as it is, but there with a few easy swaps you can make it your own. Increase the amount of cayenne if you prefer your chili on the spicy side, or swap the ground beef for turkey, chicken or plant based ‘meat’ crumbles.

You can easily turn this into a fuller chili to serve as a main too if you like. Add in some sautéed vegetables like onion, carrots and bell peppers, and stir in some canned beans towards the end of cooking.

Recipe Notes and Tips

• Use lean ground beef for this recipe. Beef with a higher fat content can make the hot dog chili quite oily.
• Serve with more of your favorite toppings for a loaded dog! Shredded cheese, sliced jalapeno and sour cream take it over the top!

More Family Favorite Recipes

• Oven-Baked Hot Dogs
• Turkey Burgers
• Rasta Pasta
• Baked Macaroni and Cheese
• Air Fryer Pizza

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4.70 from 20 votes

Hot Dog Chili

Liven up your hot dogs with this homemade hot dog chili. Super easy to make with a few simple ingredients, it's one tasty topping!

Course Main Course

Cuisine American

Keyword chili for hot dogs, homemade chili hot dogs

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Calories 113kcal

Author Tanya

Cook ModePrevent your screen from going dark

Ingredients

• 1 lb lean ground beef
• 2 cups water
• 15 oz can tomato sauce
• ½ cup ketchup
• 1 Tablespoon chili powder or chili powder substitute
• 1 teaspoon Worcestershire sauce
• 1 teaspoon onion powder
• ½ teaspoon ground mustard
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt or to taste
• ¼ teaspoon cayenne pepper

Instructions

• Place ground beef in a heavy-bottomed large pot and cover with water. Heat over medium-high heat, stirring to break up the clumps.
• Once beef is browned, add the remaining ingredients.
• Reduce heat to low and allow to simmer for 45 minutes to 1 hr, stirring occasionally.

Electric Pressure Cooker Directions.

• Reduce the amount of water in the ingredients by ½ cup.
• Add ground beef and water to the pressure cooker. Break up the ground beef. Add chili powder, ground mustard, garlic powder, Worcestershire sauce, onion powder, kosher salt, and cayenne pepper to the pot. Stir to combine. Add tomato sauce and ketchup, but do not stir at this point.
• Cover and cook on high pressure for 30 minutes. Allow to naturally release for 10 minutes. Open and stir. Press the sauté button on the pressure cooker and adjust to the less setting. Allow chili to sauté for 15 minutes, stirring occasionally until the mixture thickens.

Notes

• Use lean ground beef for this recipe. Beef with a higher fat content can make the hot dog chili quite oily.
• Serve with more of your favorite toppings for a loaded dog! Shredded cheese, sliced jalapeno and sour cream take it over the top!

Nutrition

Calories: 113kcal | Carbohydrates: 8g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 624mg | Potassium: 452mg | Fiber: 1g | Sugar: 6g | Vitamin A: 630IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 2mg

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Although myforkinglife.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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