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!

Hot dogs topped with chili on a blue plate.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included 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 chili 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!

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

Ground beef – I use lean ground beef for less grease.
Tomato sauce – Plain canned tomato sauce (not marinara).
Ketchup – Adds a little sweetness and tang.
Yellow mustard – Gives it that classic chili dog flavor.
Worcestershire sauce – Adds depth and umami.
Seasonings – Chili powder, garlic powder, onion powder, salt, and pepper.
Water – Helps everything simmer down into a saucy, spoonable chili. Feel free to sub with chicken broth if you prefer.

How to make hot dog chili

Gather your ingredients.

Place the lean ground beef in a large, heavy-bottomed pot and cover it 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 hot dogs.

Once the 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.

Hot dog chili in a red pot after simmering.

Serve over hot dogs or eat on its own.

Can you make it in an Instant Pot?

Yes! If you prefer not to use your stovetop, you can easily prepare this recipe in your electric pressure cooker. The full instructions are provided below in the recipe card; however, the process is straightforward.

You can also make this in the slow cooker if you prefer. Brown the beef first, then add all the ingredients to your Crock-Pot 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 it 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 gently on the stovetop to serve.

Recipe Variations

This recipe is pretty awesome as it is, but there are a few easy swaps you can make to 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.

To chili hot dogs topped with sliced onions.

Tanya's 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, chopped onions, sliced jalapeno, and sour cream take it over the top!

Two chili hot dogs served on a plate ready to eat.

More Family Favorite Recipes

I hope you love this recipe as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. Thank you for your support!

Tanya

Hot Dog Chili

4.69 from 22 votes

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!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 1

Total Time 1 10

Servings: 8 servings

Course: Main Course

Cuisine: American

Calories: 113

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.

Nutrition

Calories: 113kcalCarbohydrates: 8gProtein: 13gFat: 3gSaturated Fat: 1gTrans Fat: 1gCholesterol: 35mgSodium: 624mgPotassium: 452mgFiber: 1gSugar: 6gVitamin A: 630IUVitamin C: 5mgCalcium: 22mgIron: 2mg

Video

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!

Tried this recipe?

Let us know how it was!

Comments

4.69 from 22 votes (18 ratings without comment)