Name: Chili Dogs
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb ground beef; 1 medium yellow onion; 3 clove garlic; 1 tbsp vegetable oil; 2 tbsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 2 tbsp tomato paste; 1 can canned tomato sauce; 3/4 cup water; 1 tbsp worcestershire sauce; 1 tsp apple cider vinegar; 1 tsp brown sugar; to taste salt; 8 whole beef hot dogs; 8 whole hot dog buns; 1 cup shredded cheddar cheese; to taste yellow mustard

← Recipes · Comfort Food · Chili Dogs

780 cal36g protein50g carbs47g fat2100mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch30 min activeShortcut15 min active

Everyday 25nothing beyond the everyday cabinet

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Chili Dogs

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Comfort Food30 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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ground beef1 lb

yellow onionfinely diced1 medium

garlicminced3 cloves

vegetable oil1 tbsp

chili powder2 tbsp

ground cumin1 tsp

smoked paprika1 tsp

tomato paste2 tbsp

canned tomato sauce8 oz can1 can

water3/4 cups

worcestershire sauce1 tbsp

apple cider vinegar1 tsp

brown sugar1 tsp

saltto taste

beef hot dogs8 whole

hot dog buns8 whole

shredded cheddar cheese1 cup

yellow mustardto taste

Cook it to

Ground beef160°F / 71°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef and break it into very small crumbles with a spoon or potato masher. Cook until browned, about 6 minutes.

2Add the onion and cook until soft, about 4 minutes. Stir in the garlic, chili powder, cumin, and smoked paprika and cook 30 seconds until fragrant.

3Stir in the tomato paste, tomato sauce, water, Worcestershire, vinegar, and brown sugar. Simmer over medium-low heat, stirring now and then, until thick and spoonable, about 12 minutes. Season with salt and move the chili to a bowl or keep warm on the lowest heat.

4Wipe out the skillet and set it over medium-high heat. Add the hot dogs and cook, turning, until blistered and heated through, about 5 minutes.

5Toast the buns cut-side down in the same skillet for 30 to 60 seconds, or until golden.

6Tuck a hot dog into each bun, spoon over a generous scoop of chili, and top with shredded cheddar and a squiggle of mustard. Serve right away with napkins.