Name: Homemade Chili Dogs with Spicy Beef Chili and Melted Cheese Recipe
Prep time: 20 min
Cook time: 3 h 15 min
Total time: 3 h 35 min
Cuisine: American
Ingredients: 3 tsp smoked paprika (substitute plain paprika if needed); 3 tsp cumin powder; 1 tsp cayenne pepper (adjust to taste); 1 1/2 tsp garlic powder; 1 1/2 tsp onion powder; 1 1/2 tsp oregano; 1/2 tsp mustard powder; 1/2 tsp black pepper; 3/4 tsp cooking/kosher salt (plus more to taste); 1 tbsp olive oil; 2 garlic cloves, finely minced; 1/2 onion, finely chopped; 1/2 red capsicum (bell pepper), finely chopped; 500 g / 1 lb ground beef / beef mince; 1 tbsp tomato paste; 400 g / 14 oz canned crushed tomato; 2 beef cubes (e.g., Oxo, crumbled); 1 1/2 cups water (reduce to 3/4 cup if using slow cooker); 6 good smoked sausages (kransky, bratwurst, half-smoke, or hot dogs of choice); 6 hot dog buns; 1/2 white onion, finely chopped; Yellow mustard (Heinz American mustard recommended); 2 cups Colby or Monterey Jack cheese, shredded (or cheese of choice); Plain crinkle cut potato chips (traditional side for serving)

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Introduction

Chili dogs are a classic comfort food that combines smoky sausages with a rich, slow-cooked chili sauce. Topped with melted cheese and a touch of mustard and onion, they’re perfect for casual dinners or game day snacks. This recipe walks you through making a flavorful chili sauce from scratch and assembling the ultimate chili dog.

A hot dog in a soft light brown bun with a layer of dark reddish-brown chili covering the sausage, topped with melted white cheese that has a few golden brown spots, surrounded by light yellow crinkle potato chips, all set on white parchment paper on a white marbled surface. In the background, there is a clear glass filled with golden beer with a foamy white head. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tsp smoked paprika (substitute plain paprika if needed)
3 tsp cumin powder
1 tsp cayenne pepper (adjust to taste)
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 1/2 tsp oregano
1/2 tsp mustard powder
1/2 tsp black pepper
1 tbsp olive oil
2 garlic cloves, finely minced
1/2 onion, finely chopped
1/2 red capsicum (bell pepper), finely chopped
500 g (1 lb) ground beef
1 tbsp tomato paste
400 g (14 oz) canned crushed tomato
2 beef cubes (such as Oxo, easy to crumble)
1 1/2 cups water
3/4 tsp cooking or kosher salt, plus more to taste
6 good smoked sausages (kransky, bratwurst, half-smoke) or hot dogs of choice
6 hot dog buns
1/2 white onion, finely chopped
Yellow mustard (such as Heinz American mustard)
2 cups shredded Colby or Monterey Jack cheese (or cheese of choice)
Plain crinkle cut potato chips (optional side for serving)

Instructions

Step 1: Prepare the chili sauce by heating olive oil over medium-high heat in a heavy-based pot. Add the finely chopped onion, minced garlic, and red capsicum, cooking for about 3 minutes until softened.
Step 2: Add the ground beef to the pot and brown thoroughly, breaking it up as you go until no raw meat remains. Stir in the tomato paste and cook for 1 minute.
Step 3: Stir in the smoked paprika, cumin, cayenne, garlic powder, onion powder, oregano, mustard powder, and black pepper. Add the crushed tomato, water, crumbled beef cubes, and salt. Mix well.
Step 4: Bring the chili to a simmer, then reduce heat to low. Partially cover the pot to allow sauce reduction and simmer gently for 3 hours, stirring occasionally to prevent sticking. Alternatively, bake covered at 160°C (325°F) for 3 hours with the lid slightly ajar.
Step 5: (Optional) For a slow cooker method, reduce water to 3/4 cup, bring chili to simmer on stovetop, then transfer to a slow cooker. Cook on low for 6 to 8 hours.
Step 6: To thicken the sauce, remove about 1 1/2 cups of chili into a container and use a stick blender to puree until smooth. Stir the pureed mixture back into the pot, breaking down any remaining beef bits with a potato masher if needed. The sauce should be thick and chunky.
Step 7: Keep the chili sauce warm. For best flavor, you can let it cool and refrigerate overnight, then reheat before assembling the dogs.
Step 8: Preheat your oven to 180°C (350°F), or 160°C (320°F) if using a fan-forced oven.
Step 9: Lightly oil a pan or preheat the BBQ and brown the sausages or hot dogs over medium to medium-high heat until heated through and nicely colored.
Step 10: Place hot dog buns on a baking tray. Stuff each with a sausage, add a squiggle of mustard and a sprinkle of chopped white onion. Spoon over a generous amount of warm chili sauce, then top with shredded cheese.
Step 11: Bake in the preheated oven for 7 to 10 minutes or until the cheese melts. Serve immediately, traditionally with crinkle cut potato chips and a cold drink.

Tips & Variations

Use smoked paprika for a deeper, smoky flavor or plain paprika if unavailable.
Adjust the cayenne pepper to control the chili’s heat level.
Slow cooking the chili overnight enhances the flavor—make it a day ahead when possible.
If you want a thicker sauce, reduce the water slightly or simmer a bit longer uncovered.
Try different sausages like spicy Italian or classic bratwurst for variety.
For a vegetarian version, substitute ground beef with plant-based mince or lentils and use vegetable stock cubes.

Storage

Store any leftover chili sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if it has thickened excessively. The assembled chili dogs should be eaten immediately after baking for the best taste and texture.

How to Serve

The image shows several hot dogs laid close together on a white marbled surface. Each hot dog has a soft brown bun filled with a reddish-brown chili layer that looks thick and chunky. On top of the chili is a generous layer of melted yellowish-white cheese, which covers most of the chili and oozes slightly over the sides of the buns. One hot dog has mustard drizzled on the exposed sausage beneath the chili and cheese. The overall texture is rich and gooey with warm, soft bread and melty cheese blending with the hearty chili. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the chili sauce ahead of time?

Yes, the chili sauce benefits from sitting overnight in the refrigerator as the flavors meld together beautifully. Simply reheat it gently before serving.

What type of sausage works best in chili dogs?

Smoked sausages like kransky, bratwurst, or half-smoke add great flavor and texture, but you can use any cooked sausage or hot dog you prefer. Just brown them before assembling for best results.