These homemade chili dogs pile a thick, smoky beef chili over snappy smoked sausages, then finish with raw onion, yellow mustard, and a generous handful of melty cheese.
The chili simmers for 20 minutes while the sausages cook, so the whole meal is on the table in about 50 minutes. It feeds six, and the sauce is mild enough for kids but easy to push hotter with extra cayenne.
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Why This Homemade Chili Dogs Recipe Works
The chili sauce is a true hot dog topping, thick and meaty with no beans, so it stays on the bun instead of sliding off.
A big spice blend of smoked paprika, cumin, and oregano is bloomed in the pan, which gives the sauce depth without hours of simmering.
Every part can be made ahead, which makes this an easy plan for game day, cookouts, and busy weeknights.
Ingredients for Homemade Chili Dogs
- 1 tablespoon olive oil, for the chili sauce
- 1/2 yellow onion, finely chopped, for the chili sauce
- 1/2 red bell pepper, finely chopped, for the chili sauce
- 2 cloves garlic, minced, for the chili sauce
- 1 pound ground beef, for the chili sauce
- 3 teaspoons smoked paprika, for the chili sauce
- 3 teaspoons ground cumin, for the chili sauce
- 1 teaspoon cayenne pepper, less for a milder sauce
- 1 1/2 teaspoons garlic powder, for the chili sauce
- 1 1/2 teaspoons onion powder, for the chili sauce
- 1 1/2 teaspoons dried oregano, for the chili sauce
- 1/2 teaspoon mustard powder, for the chili sauce
- 1/2 teaspoon black pepper, for the chili sauce
- 1 tablespoon tomato paste, for the chili sauce
- 1 can (14 ounces) crushed tomatoes, no salt added, for the chili sauce
- 2 beef bouillon cubes, crumbled, for the chili sauce
- 1 1/2 cups water, for the chili sauce
- 1/4 teaspoon kosher salt, for the chili sauce
- 6 smoked sausages or hot dogs, for the hot dogs
- 6 hot dog buns, for serving
- 1/2 white onion, finely chopped, for the toppings
- 2 cups shredded Colby Jack cheese, for the toppings
- 2 tablespoons yellow mustard, for the toppings
Ground beef. Lean ground beef works, but 85 percent lean gives the sauce more flavor and a silkier texture.
Spice blend. Smoked paprika and cumin carry the flavor, while cayenne adds heat you can adjust.
Tomato base. Tomato paste and crushed tomatoes make a thick sauce that clings to the sausage.
Sausages. Kransky, bratwurst, smoked sausage, or plain hot dogs all work well.
Cheese. Colby Jack melts smoothly, but cheddar or Monterey Jack are good swaps.
How to Make Homemade Chili Dogs
1. Cook the vegetables. Heat the olive oil in a large skillet over medium heat. Cook the onion, bell pepper, and garlic for 3 minutes until soft and fragrant.
2. Bloom the spices. Stir in the paprika, cumin, cayenne, garlic powder, onion powder, oregano, mustard powder, and black pepper. Cook for 1 minute until fragrant.
3. Brown the beef. Add the ground beef and break it up with a spoon. Cook for 5 to 6 minutes until no pink remains and the beef reaches 160 degrees F.
4. Simmer the sauce. Stir in the tomato paste, crushed tomatoes, bouillon, water, and salt. Simmer over medium low heat for 20 minutes, stirring now and then, until thick enough to mound on a spoon.
5. Cook the sausages. While the sauce simmers, grill, pan fry, or steam the sausages for 5 to 8 minutes until hot in the center and lightly browned.
6. Build the chili dogs. Tuck each sausage into a bun, spoon over the chili, and top with chopped white onion, a zigzag of mustard, and shredded cheese.
How to Serve Homemade Chili Dogs
Set out potato chips, a bowl of creamy macaroni salad, and a tray of sheet pan sausage and potatoes for a full cookout spread. Warm green chile cornbread is great for scooping up extra sauce, and a pitcher of blueberry mojitos keeps the table cheerful.
How to Store and Reheat Homemade Chili Dogs
Cool the chili sauce within 2 hours, then refrigerate it in an airtight container for 3 to 4 days, with the cooked sausages stored separately. Freeze the sauce for up to 3 months and thaw it in the refrigerator overnight. Reheat the sauce on the stove until steaming and 165 degrees F, then add freshly warmed sausages and buns.
Tips and Variations for Homemade Chili Dogs
Mash the beef well. Break the beef into very small crumbles so the sauce spoons neatly over the sausage.
Toast the buns. A quick toast in a dry skillet keeps the bread from turning soggy under the chili.
Control the heat. Cut the cayenne to 1/2 teaspoon for kids, or add chopped jalapeno for a spicier sauce.
Thicken if needed. If the sauce looks loose after 20 minutes, simmer uncovered for 5 more minutes.
Use a thermometer. Check that the beef reaches 160 degrees F and the sausages are hot throughout.
Add onions two ways. Soft onion in the sauce and raw onion on top give both sweetness and crunch.
Make it a bar. Set out cheese, onion, mustard, and jalapenos so everyone builds their own.
Follow safe handling. Chill leftovers promptly and reheat them fully, as outlined in this Purdue Extension leftovers guide.
Frequently Asked Questions About Homemade Chili Dogs
How do you make homemade chili dogs at home?
Simmer a thick beef chili for 20 minutes, cook the sausages, and spoon the sauce over sausages in buns with onion, mustard, and cheese.
Can I make homemade chili dogs ahead of time?
Yes. The sauce keeps for 3 to 4 days in the refrigerator, so reheat it and cook fresh sausages when you are ready to serve.
How spicy are homemade chili dogs?
They are medium mild with 1 teaspoon of cayenne across the whole pot. Use less for a milder sauce or add hot sauce at the table.
Which sausages are best?
Smoked sausages such as kransky or bratwurst have the most flavor, but classic hot dogs are the easiest option.
Can I freeze the chili sauce?
Yes. Freeze it in portions for up to 3 months and thaw it in the refrigerator before reheating.
Homemade Chili Dogs with Beef Chili and Cheese
Equipment
- Large skillet
- Wooden spoon
- Tongs
- Instant-read thermometer
Ingredients
Main Ingredients
- 1 tbsp olive oil for the chili sauce
- ½ yellow onion finely chopped, for the chili sauce
- ½ red bell pepper finely chopped, for the chili sauce
- 2 cloves garlic minced, for the chili sauce
- 1 lb ground beef for the chili sauce
- 3 tsp smoked paprika for the chili sauce
- 3 tsp ground cumin for the chili sauce
- 1 tsp cayenne pepper for the chili sauce, less for a milder sauce
- 1 ½ tsp garlic powder for the chili sauce
- 1 ½ tsp onion powder for the chili sauce
- 1 ½ tsp dried oregano for the chili sauce
- ½ tsp mustard powder for the chili sauce
- ½ tsp black pepper for the chili sauce
- 1 tbsp tomato paste for the chili sauce
- 1 can crushed tomatoes 14 oz, no salt added, for the chili sauce
- 2 beef bouillon cubes crumbled, for the chili sauce
- 1 ½ cup water for the chili sauce
- ¼ tsp kosher salt for the chili sauce
- 6 smoked sausages kransky, bratwurst, or hot dogs, for the hot dogs
- 6 hot dog buns for serving
- ½ white onion finely chopped, for the toppings
- 2 cup shredded Colby Jack cheese for the toppings
- 2 tbsp yellow mustard for the toppings
Instructions
Cooking
- Soften the vegetables. Warm the oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic, then stir for 3 minutes until tender.
- Toast the spices. Add all of the dry spices and stir constantly for 1 minute, until the pan smells strongly of smoke and cumin.
- Brown the beef. Add the beef and crumble it finely. Cook 5 to 6 minutes, stirring, until no pink remains and a thermometer reads 160 degrees F.
- Simmer. Mix in the tomato paste, tomatoes, bouillon, water, and salt. Reduce to medium low and simmer for 20 minutes, until thick and glossy.
- Heat the sausages. Grill, pan fry, or steam them for 5 to 8 minutes until hot throughout and lightly browned.
- Assemble. Place each sausage in a bun, spoon on a generous layer of chili, and finish with white onion, mustard, and cheese. Serve right away.
