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Homemade Chili Dogs with Beef Chili and Cheese

Homemade Chili Dogs with Beef Chili and Cheese

Smoky beef chili spooned over smoked sausages in toasted buns, finished with onion, mustard, and cheese.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner, Main Course
Cuisine American
Servings 6 chili dogs
Calories 595 kcal

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.

Notes

Substitutions: Use ground turkey cooked to 165 degrees F, or swap the beef for cooked lentils for a meatless version.
Tips: Simmer the sauce uncovered so it thickens enough to stay on the sausage.
Storage: Refrigerate the sauce for 3 to 4 days or freeze it for up to 3 months.
Keyword Beef Chili, Chili Dogs, Game Night, homemade chili dogs