Description
This Chili Dogs recipe features a rich, slow-cooked beef chili sauce generously spooned over grilled smoked sausages inside toasted buns. The chili sauce is thick, flavorful, and spiced with smoked paprika, cumin, garlic, and oregano, then topped with melted cheese, mustard, and onions. Served traditionally with crinkle cut potato chips, these chili dogs are a hearty and comforting meal perfect for gatherings or casual dinners.
Ingredients
Scale
Spices & Seasonings
- 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)
Chili Sauce Base
- 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)
For the Dogs
- 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)
Optional Side
- Plain crinkle cut potato chips (traditional side for serving)
Instructions
- Sauté Aromatics: Heat 1 tbsp olive oil over medium-high heat in a heavy-based pot. Add finely chopped onion, minced garlic, and diced red capsicum. Cook for about 3 minutes until softened and fragrant.
- Brown the Beef: Add the ground beef to the pot. Cook thoroughly, breaking it up with a spoon, until no raw meat remains. Stir in 1 tbsp tomato paste and cook for 1 minute to deepen flavor.
- Add Sauce Ingredients: Sprinkle in smoked paprika, cumin, cayenne, garlic powder, onion powder, oregano, mustard powder, black pepper, and 3/4 tsp salt. Add canned crushed tomatoes, water, and crumbled beef cubes. Stir well to combine.
- Slow Cook the Chili: Bring chili to a simmer, then reduce heat to low. Partially cover with lid to allow sauce reduction and let simmer gently with occasional small bubbles for 3 hours on a low stove burner. Stir occasionally to prevent sticking. Alternatively, transfer to a preheated oven at 160°C/325°F with the lid partially cracked, cooking for 3 hours.
- Slow Cooker Option: After simmering chili on the stove to start, reduce water to 3/4 cup and transfer everything into a slow cooker. Cook on low for 6 to 8 hours until beef is tender.
- Thicken Sauce: Remove about 1 1/2 cups of chili into a container and use a stick blender to puree the chili for 15 seconds until smooth. Return this pureed sauce to the pot and stir thoroughly. Use a potato masher in the pot if beef chunks are too large, aiming for a thick, slightly chunky but smooth sauce that mounds up when scooped.
- Optional Overnight Rest: Cool the chili sauce and refrigerate overnight for enhanced flavor. Reheat gently on the stove before proceeding.
- Preheat Oven: Set oven to 180°C/350°F (160°C fan).
- Cook Sausages: Heat 1/2 tbsp oil in a skillet or preheat the BBQ on medium/high. Brown the smoked sausages on all sides to heat through and develop color, as they are precooked inside.
- Assemble Chili Dogs: Place hot dog buns on a tray. Insert a sausage in each bun, drizzle with a squiggle of yellow mustard, and sprinkle finely chopped white onion. Spoon generously with warm chili sauce and top with shredded cheese.
- Bake: Bake assembled chili dogs for 7 to 10 minutes until the cheese is melted and bubbly. Serve immediately.
- Serve Traditionally: Pair with plain crinkle cut potato chips and an ice-cold beer for the classic experience.
Notes
- Use plain paprika if smoked paprika is unavailable, but smoked paprika adds a deeper flavor.
- Beef cubes (like Oxo) add rich beefy flavor and dissolve easily in the sauce.
- Choose smoked sausages such as kransky, bratwurst, or half-smoke for authentic taste, or hot dogs as preferred.
- Slow cooker method requires reducing water to prevent excess liquid.
- If chili sauce is too runny after cooking, simmer uncovered slightly longer to thicken to desired consistency.
- Leftover chili sauce can be refrigerated overnight to develop flavor and used as a versatile topping or filling.
- Prep Time: 20 minutes
- Cook Time: 3 hours 15 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Keywords: Chili dogs, smoked sausage chili, slow-cooked chili sauce, hot dogs with chili, comfort food, American street food
