Name: Homemade Chili Dogs with Spiced Beef Chili and Melted Cheese Recipe
Prep time: 15 min
Cook time: 3 h 15 min
Total time: 3 h 30 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; 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; 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 (Heinz American mustard recommended); 2 cups Colby or Monterey Jack cheese, shredded (or cheese of choice); Plain crinkle cut potato chips (optional side for serving)

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Introduction

Chili dogs combine juicy smoked sausages with a rich, slow-cooked chili sauce for a hearty and satisfying meal. Topped with melted cheese and a touch of mustard and onion, they are the perfect comfort food for any occasion.

The image shows a hot dog in a soft light brown bun with three visible layers: at the bottom is a shiny, cooked sausage with a drizzle of mustard on the left side, in the middle there is thick dark brown chili with small chunks, and on the top a layer of melted white cheese covers most of the chili, slightly dripping on the bun. The hot dog is surrounded by crinkled, light yellow potato chips scattered around it on a crumpled white paper lining. In the background, there is a glass of amber-colored beer with white foam on top, all placed on a white marbled surface. 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/beef mince
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/kosher salt, plus more to taste
6 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 shredded Colby or Monterey Jack cheese (or other cheese of choice)
Plain crinkle cut potato chips (optional side for serving)

Instructions

Step 1: Heat olive oil over medium-high in a heavy-based pot. Sauté the chopped onion, garlic, and red capsicum for 3 minutes until softened.
Step 2: Add the ground beef and cook, breaking it up as you go, until no raw meat remains. Stir in the tomato paste and cook for 1 minute.
Step 3: Mix in the smoked paprika, cumin, cayenne, garlic powder, onion powder, oregano, mustard powder, and black pepper. Add crushed tomato, water, crumbled beef cubes, and salt. Stir well.
Step 4: Bring the chili to a simmer, then reduce heat to low. Partially cover the pot to allow sauce reduction and let it simmer gently for 3 hours, stirring occasionally to prevent sticking. Alternatively, transfer to a 160°C (325°F) oven with the lid slightly cracked for 3 hours.
Step 5: For slow cooker option, reduce water to 3/4 cup. After simmering on stove, transfer the mixture to a slow cooker and cook on low for 6 to 8 hours.
Step 6: Remove 1 1/2 cups of chili and blend until smooth using a stick blender. Return the pureed sauce to the pot and stir to combine.
Step 7: Stir the sauce to break down remaining beef bits until tender and fine. Use a potato masher if needed. The sauce should be thick and moundable, not runny. Keep warm.
Step 8: (Optional) Let sauce cool, refrigerate overnight, and reheat before assembling for enhanced flavor.
Step 9: Preheat oven to 180°C (350°F) or 160°C fan.
Step 10: Heat a pan with 1/2 tbsp oil or preheat BBQ to medium/medium-high. Brown the sausages all over until heated through and browned.
Step 11: Place hot dog buns on a tray. Stuff each with a sausage, add a squiggle of mustard and sprinkle with chopped white onion.
Step 12: Spoon a generous amount of warm chili sauce over each sausage, then top with shredded cheese.
Step 13: Bake for 7 to 10 minutes until cheese melts. Serve immediately, traditionally with plain crinkle cut potato chips and a cold beer if desired.

Tips & Variations

For milder chili dogs, reduce or omit cayenne pepper.
Use your favorite sausage or hot dog variety for different flavors.
Leftover chili sauce works great over nachos or baked potatoes.
Add jalapeños or hot sauce for extra heat.
Try different cheeses like cheddar or pepper jack for variety.

Storage

Store leftover chili sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove before using. Cooked chili dogs are best eaten fresh, but you can prepare the chili sauce and sausages ahead of time and assemble just before baking. Freeze chili sauce up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A hot dog topped with a thick layer of dark, chunky chili and a generous layer of melted white cheese sits in a soft bun. Yellow mustard is drizzled on the exposed part of the hot dog at the front. The hot dog is surrounded by many wavy, light golden potato chips placed on white crinkled paper. Behind the hot dog, there is a glass of foamy, amber beer visible. The surface is a white marbled texture. 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 can be made a day or two in advance. In fact, letting it rest overnight in the fridge enhances the flavors. Reheat thoroughly before assembling your chili dogs.

What sausages work best for chili dogs?

Smoked sausages like kransky, bratwurst, or half-smokes add great flavor, but you can use any sausage or hot dog you prefer. Just make sure they are fully cooked before assembling.