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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!

Hot dogs topped with chili on a blue plate.

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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.

Ingredients to make the recipe.

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.

Beef and water in a large pot.
The beef once it has browned.

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

Spices added to the beef.

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 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.

To chili hot dogs topped with sliced onions.

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

More Family Favorite Recipes

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
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 113kcal
Author Tanya

Ingredients

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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