Description
This classic chili dogs recipe features smoky, spiced beef chili slow-cooked to perfection and served on toasted sausages in soft buns. The rich chili sauce made with smoked paprika, cumin, cayenne, and beef broth is thickened and blended for a smooth yet hearty texture. Topped with yellow mustard, chopped onions, and melted Colby or Monterey Jack cheese, these chili dogs are a comforting, flavorful meal perfect for casual gatherings or weeknight dinners. Serve with crispy crinkle cut potato chips for the traditional experience.
Ingredients
Scale
Spice Mix
- 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
Chili Sauce
- 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
Assembly
- 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)
Instructions
- Prepare chili sauce: Heat 1 tablespoon olive oil over medium-high heat in a heavy-based pot. Add finely chopped onion, minced garlic, and chopped red capsicum. Sauté for 3 minutes until aromatic and softened.
- Brown the beef: Add 500 g ground beef to the pot. Cook, breaking up the meat with a spatula, until no raw pink remains. Stir in 1 tablespoon tomato paste and cook for 1 minute to deepen flavors.
- Add spices and liquids: Sprinkle in the smoked paprika, cumin, cayenne pepper, garlic powder, onion powder, oregano, mustard powder, and black pepper. Stir to combine. Add 400 g crushed tomato, 1 1/2 cups water, crumbled beef cubes, and 3/4 teaspoon salt. Stir well to combine all ingredients.
- Slow cook the chili: Bring the chili sauce to a simmer over medium heat, then reduce heat to low. Partially cover the pot with a lid to allow some reduction. Simmer gently for 3 hours, stirring occasionally to prevent sticking and encourage thickening. Alternatively, place the pot in a 160°C (325°F) oven with the lid partially cracked for 3 hours.
- Optional slow cooker method: Reduce water to 3/4 cup. Once chili reaches a simmer on the stove, transfer all contents to a slow cooker and cook on low for 6 to 8 hours.
- Thicken and blend the sauce: Remove 1 1/2 cups of chili into a container deep enough for an immersion blender. Blitz until smooth, about 15 seconds. Return pureed chili to the pot and stir thoroughly. Use a potato masher to break down larger beef pieces for a finer texture if desired. The chili should be thick and spoonable, not runny.
- Rest the sauce (optional): For enhanced flavor, let the chili sauce cool and refrigerate overnight. Reheat on the stove before assembling the chili dogs.
- Prepare sausages: Preheat the oven to 180°C (350°F) or 160°C fan. Heat 1/2 tablespoon oil in a skillet or pan over medium to medium-high heat (or prepare BBQ). Lightly brown the smoked sausages on all sides until heated through and nicely colored.
- Assemble chili dogs: Place hot dog buns on a baking tray. Insert a browned sausage into each bun. Add a squiggle of yellow mustard and sprinkle with finely chopped white onion. Spoon a generous amount of warm chili sauce over each sausage, then top with shredded cheese.
- Bake to melt cheese: Place the assembled chili dogs in the preheated oven and bake for 7 to 10 minutes until the cheese is melted and bubbly.
- Serve: Serve chili dogs immediately, traditionally with a side of plain crinkle cut potato chips and a cold beer for the authentic experience.
Notes
- The beef cubes add rich, concentrated flavor and help thicken the sauce. Oxo beef cubes are recommended but any beef bouillon cube can be used.
- Adjust cayenne pepper to taste depending on your preferred spice level.
- Use smoked sausages such as kransky, bratwurst, or half-smoke for authentic smoky flavor; hot dogs can be substituted.
- The chili sauce benefits from long, slow cooking to develop deep flavor and tenderize the beef.
- Blending part of the chili sauce and mashing the beef pieces ensures a smooth, thick sauce that clings well to the sausages.
- Allowing the chili sauce to rest overnight in the fridge mellows and intensifies the flavors.
- Serving with crinkle-cut potato chips is a traditional touch that adds crunch and complements the rich chili dogs.
- Prep Time: 15 minutes
- Cook Time: 3 hours 15 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Keywords: chili dogs, slow cooked chili sauce, smoked sausages, cheese topped hot dogs, classic American street food
