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Smoked Sausage Chili Dogs Recipe

Avatar photoByEmily
Jump to Recipe· 4.5 from 114 reviews

If you’re on the lookout for a fantastic twist on classic chili dogs, you’re going to adore this Smoked Sausage Chili Dogs Recipe. It’s one of those dishes that brings the smoky, spicy, and savory flavors together just right, perfect for summer BBQs or game-day gatherings. Trust me, once you try this, you’ll want to make it again and again because it’s simply fan-freaking-tastic!

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Why You’ll Love This Recipe

  • Bold, Authentic Flavor: The smoky sausage paired with a rich, spiced chili sauce creates an unforgettable taste.
  • Perfect Texture Balance: The thick chili clings to the sausage without being too saucy or runny.
  • Easy to Make: You don’t need fancy ingredients or hours in the kitchen—just quality smoked sausage and simple pantry staples.
  • Versatile for Any Occasion: Whether it’s a casual family dinner or a crowd-pleasing party snack, these chili dogs deliver every time.
The image shows six hot dogs with soft light brown buns, each filled with a layer of dark brown chili meat, topped with a thick layer of melted creamy white cheese that covers most of the chili and bun. Some hot dogs show a bright yellow mustard drizzle underneath the chili. The food sits close together on a white marbled surface, with the cheese slightly oozing over the sides of the buns, creating a warm, rich visual. photo taken with an iphone --ar 2:3 --v 7 - Smoked Sausage Chili Dogs, chili dogs recipe, smoky sausage recipes, easy chili dog ideas, summer BBQ recipes this …

Ingredients You’ll Need

Getting the right combination of spices and fresh ingredients is key to nailing this smoked sausage chili dogs recipe. The spices bring that classic Ben’s Chili Bowl flavor to life, and fresh veggies add a subtle sweetness that balances the heat.

Flat lay of a small pile of bright red smoked paprika powder, a small heap of warm brown cumin powder, a tiny mound of vibrant red cayenne pepper powder, a small white bowl with pale yellow olive oil, two whole garlic cloves with papery skins, half a white onion with clean layers visible, half a glossy red bell pepper, a simple mound of fresh raw ground beef, a small white bowl of deep red tomato paste, a small white bowl filled with crushed red tomatoes, two rich brown-orange beef bouillon cubes, a small white bowl of clear water, six golden-brown smoked sausages with a slight sheen, six soft pale golden hot dog buns, a small pile of finely shredded pale yellow Colby cheese, a small white bowl of bright yellow mustard, a small white bowl of fine black pepper, a small white bowl of dried oregano leaves, a small white bowl of garlic powder, a small white bowl of onion powder, a small white bowl of mustard powder, a small white bowl of kosher salt crystals, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Smoked Sausage Chili Dogs, chili dogs recipe, smoky sausage recipes, easy chili dog ideas, summer BBQ recipes
  • Smoked Paprika: Adds a beautiful depth of smoky flavor; if you’re out, plain paprika works in a pinch.
  • Cumin Powder: Brings that earthy warmth essential for chili sauces.
  • Cayenne Pepper: A little kick of heat—feel free to adjust based on how spicy you like it.
  • Garlic Powder & Onion Powder: Helps build that rich, savory base when fresh garlic and onion are cooked down.
  • Oregano: A fragrant herb that’s classic in chili recipes.
  • Mustard Powder: Adds a subtle tang and complexity to the chili sauce.
  • Black Pepper: For a hint of bite and balance.
  • Olive Oil: The best vehicle to sweat down garlic, onion, and red capsicum for extra flavor.
  • Garlic Cloves & Onion: Fresh aromatics that elevate the chili sauces’ depth.
  • Red Capsicum / Bell Pepper: Finely chopped for a touch of sweetness and body.
  • Ground Beef: I use lean beef mince to give the chili that hearty, meaty core.
  • Tomato Paste & Canned Crushed Tomato: Creates the rich tomato base that’s thick and flavorful.
  • Beef Cubes: Oxo cubes are my go-to—they add that concentrated beefy punch quickly.
  • Water: Helps simmer and meld the sauce ingredients together.
  • Salt: Essential for balancing and enhancing all those flavors.
  • Smoked Sausages: I swear by good-quality kransky, bratwurst, or half-smokes for real flavor—don’t settle for cheap hot dogs.
  • Hot Dog Buns: Choose buns sturdy enough to hold all that chili without falling apart.
  • White Onion & Yellow Mustard: The classic toppings—sharp onion crunch and tangy mustard finish off the dogs perfectly.
  • Colby or Monterey Jack Cheese: Melts beautifully and adds creamy richness.
  • Crinkle Cut Potato Chips: Totally optional, but my family goes crazy when I serve these on the side—it’s a tradition!
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this smoked sausage chili dogs recipe depending on the season or what I have in the pantry—it’s so flexible. You can dial up or down the heat, swap out the cheese, or even try different sausages to keep things fresh!

  • Make it Spicy: I once added extra cayenne and a few dashes of hot sauce for a fiery kick—a hit with the spice lovers in the family.
  • Cheese Swaps: Sharp cheddar or pepper jack work great if you want a punchier cheese flavor.
  • Vegetarian Version: Use plant-based sausages and swap ground beef for lentils or crumbled tofu to make it veggie-friendly.
  • Smoked Sausage Choices: My favorite is half-smokes, but bratwursts or kranskys make perfect alternatives depending on your local availability.

How to Make Smoked Sausage Chili Dogs Recipe

Step 1: Build the Flavor Base

Start by warming the olive oil in a large skillet over medium heat. Add the finely minced garlic, chopped onion, and red capsicum. I like to gently sweat the veggies for about 5-7 minutes until they’re soft and fragrant—don’t rush this step as it really deepens the flavor.

Step 2: Spice It Up and Brown the Meat

Sprinkle in your smoked paprika, cumin, cayenne, garlic & onion powder, oregano, mustard powder, and black pepper. Stir everything together and let the spices toast for about a minute to unlock their aromas. Then add the ground beef, breaking it up with a spoon, and cook until nicely browned—this usually takes around 10 minutes. Make sure the beef gets some color—you want that caramelized flavor.

Step 3: Create the Chili Sauce

Stir in tomato paste and canned crushed tomatoes. Crumble in the beef cubes and pour in water. Bring the mixture to a gentle simmer. Let it cook, uncovered, for about 3 hours, stirring occasionally. The long simmer lets all those spices meld and the sauce thicken beautifully. If you want that silky smooth chili like Ben’s Chili Bowl, I recommend carefully blitzing it once it’s done (I use an immersion blender). This keeps it thick and helps the chili cling perfectly to the sausage.

Step 4: Cook the Smoked Sausages

You can pan-fry or grill your smoked sausages until browned and heated through. I love the slightly charred edges you get from a quick grill—that smoky char amps up the flavor even more. Just make sure not to overcook them to keep them juicy.

Step 5: Assemble Your Chili Dogs

Toast the hot dog buns slightly to make them sturdier. Add a sausage to each bun, spoon over a generous amount of the chili sauce, sprinkle shredded cheese, chopped white onion, and finish with a drizzle of yellow mustard. The melty cheese with that tangy mustard and crunchy onion is the magic trifecta!

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Pro Tips for Making Smoked Sausage Chili Dogs Recipe

  • Use Quality Smoked Sausages: I learned early that your sausage choice makes or breaks this dish—skip cheap “footy franks” and go for kransky or bratwurst for real flavor.
  • Slow Simmer Your Chili: The low and slow approach makes the chili rich and thick, but keep an eye so it doesn’t reduce too much or burn at the bottom.
  • Blend for Texture: Blitzing the chili sauce after cooking mimics that iconic smooth yet thick texture, helping it stick to your sausages better than chunky chili.
  • Don’t Skip the Toasted Buns: Toasting keeps buns from getting soggy under all that chili—they hold together better and taste amazing toasted!

How to Serve Smoked Sausage Chili Dogs Recipe

A white paper-lined basket holds a chili cheese hot dog with a light brown bun that cradles a cooked sausage topped with thick, dark brown chili and melted white cheese that spills slightly over the edges. Around the hot dog are light yellow, ridged potato chips scattered inside and slightly outside the basket. A tall glass of light golden beer with a foamy white head stands behind the basket, all set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Smoked Sausage Chili Dogs, chili dogs recipe, smoky sausage recipes, easy chili dog ideas, summer BBQ recipes

Garnishes

I’m a sucker for the classics here—finely chopped white onion, a zigzag of tangy yellow mustard, and a generous sprinkle of shredded Colby or Monterey Jack cheese. These toppings add layers of texture and flavor that turn a simple chili dog into something special. Plus, the crisp onion contrasts perfectly with the rich chili.

Side Dishes

For me, nothing beats a pile of plain crinkle-cut potato chips on the side—true to tradition. They add a crunchy, salty bite that pairs perfectly with the saucy chili dog. I also like a simple green salad or coleslaw to lighten things up and bring some freshness.

Creative Ways to Present

For parties, I’ve set up a chili dog bar with lots of toppings like jalapeños, diced tomatoes, pickled onions, and various mustards, letting guests build their own. It’s fun, interactive, and everyone loves customizing their dog just the way they like it. Plus, little bowls of chips scattered around add a nice crunch.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftover chili sauce to an airtight container and pop it in the fridge. The flavors actually intensify after a day or two! The sausages are best kept separately if possible, and buns stored in a sealed bag to stay fresh.

Freezing

I’ve frozen the chili sauce successfully—just let it cool completely, then portion it in freezer-safe containers. It keeps well for up to three months and defrosts easily in the fridge overnight before reheating. For best results, freeze the sausages and buns separately to keep texture intact.

Reheating

To reheat chili sauce, I warm it gently on the stove to preserve the texture and flavor. Sausages reheat best on a grill or skillet to bring back that lovely crisp exterior. Toast your buns fresh before assembling leftovers to keep everything tasting like new.

FAQs

  1. Can I make the chili sauce ahead of time?

    Absolutely! The chili sauce actually tastes better the next day once all the flavors have had time to meld. Just keep it refrigerated in an airtight container, then reheat gently before serving with the sausages.

  2. What’s the best sausage to use for this recipe?

    I recommend smoked sausages like kransky, bratwurst, or half-smoke for that authentic smoky flavor. Avoid cheap hot dogs—they just don’t hold up to the bold chili sauce.

  3. How can I adjust the heat level?

    You can easily adjust the spicy kick by varying the cayenne pepper amount or adding hot sauce. Start small and taste as you cook—you can always add more!

  4. Can this recipe be made gluten-free?

    Yes! Just make sure your sausages and bread buns are gluten-free. The chili sauce itself is naturally gluten-free as long as you check your spice blends and broth cubes.

Final Thoughts

This Smoked Sausage Chili Dogs Recipe is one of those dishes that brings a crowd together and makes everyone ask for seconds. It’s got that perfect balance of smoky, spicy, and cheesy that feels downright comforting and a little indulgent. I love how easy it is to make but tastes like you spent hours on it. Whether you’re cooking for game day or a casual weekend BBQ, I genuinely think you’ll enjoy every bite as much as my family does. So grab your smoked sausages, get those spices ready, and let’s make some magic happen—your taste buds will thank you!

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Smoked Sausage Chili Dogs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 114 reviews
  • Author: Villerius
  • Prep Time: 20 minutes
  • Cook Time: 3 hours 30 minutes
  • Total Time: 3 hours 50 minutes
  • Yield: 6 chili dogs
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
Print Recipe

Description

Chili dogs feature smoky, spicy chili sauce made with ground beef and bold spices served over good-quality smoked sausages in soft hot dog buns, topped with cheese, mustard, and onions. This recipe replicates the famous Ben’s Chili Bowl style chili dogs, known for their thick, smooth chili that clings perfectly to the sausages, making them ideal for summer barbecues, game days, and casual gatherings.

Ingredients

Spice Mix

  • 3 tsp smoked paprika (sub 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, easy to crumble)
  • 1 1/2 cups water
  • 3/4 tsp cooking/kosher salt, plus more to taste

Assembly and Toppings

  • 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 (e.g., Heinz American mustard)
  • 2 cups Colby or Monterey Jack cheese, shredded (or other cheese of choice)
  • Plain crinkle-cut potato chips (optional side for serving, traditional!)

Instructions

  1. Prepare Spice Mix: Combine the smoked paprika, cumin powder, cayenne pepper, garlic powder, onion powder, oregano, mustard powder, and black pepper in a small bowl. Set aside for seasoning the chili.
  2. Sauté Aromatics: Heat the olive oil in a large skillet or pan over medium heat. Add the finely minced garlic, chopped onion, and red capsicum. Cook until softened and fragrant, about 5 minutes.
  3. Cook Ground Beef: Add the ground beef to the pan and cook, breaking it apart with a spoon, until fully browned and no longer pink, about 8-10 minutes.
  4. Add Tomato and Spices: Stir in the tomato paste, crushed tomatoes, and crumbled beef cubes. Mix in the prepared spice mix. Pour in the water and stir to combine everything evenly.
  5. Simmer the Chili: Reduce heat to low and let the sauce simmer uncovered for about 3 hours (210 minutes), stirring occasionally. This slow simmer thickens the chili and deepens the flavors. Add salt to taste during simmering.
  6. Blend for Smoothness: To replicate the thick and almost smooth texture, carefully blend or pulse the chili sauce a few times using an immersion blender or transfer portions to a regular blender, then return to the pan. Do not over-blend; keep some texture to the chili.
  7. Cook the Sausages: While the chili is finishing, cook the smoked sausages by pan-frying or on a barbecue grill until heated through and nicely browned on all sides.
  8. Assemble Chili Dogs: Place each cooked sausage in a hot dog bun. Spoon generous amounts of chili sauce over the sausages. Top with finely chopped white onion, shredded cheese, and a drizzle of yellow mustard.
  9. Serve with Sides: Serve the chili dogs hot with plain crinkle-cut potato chips on the side for a traditional touch.

Notes

  • Use quality smoked sausages like kransky, bratwurst, or half-smoke instead of cheap hot dog franks to replicate the authentic flavor.
  • The chili sauce is inspired by Ben’s Chili Bowl in Washington DC famed for its thick, boldly spiced chili that clings well to the hot dogs.
  • Blending the chili a bit after simmering releases flavor and thickens the sauce, preventing it from being too chunky or watery.
  • Adjust cayenne pepper to control the heat level according to your preference.
  • Optional: Serve with plain crinkle-cut potato chips for a nostalgic and traditional accompaniment.

Nutrition

  • Serving Size: 1 chili dog
  • Calories: 761 kcal
  • Sugar: 8 g
  • Sodium: 1458 mg
  • Fat: 52 g
  • Saturated Fat: 21 g
  • Unsaturated Fat: 27 g
  • Trans Fat: 1 g
  • Carbohydrates: 34 g
  • Fiber: 4 g
  • Protein: 39 g
  • Cholesterol: 142 mg
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Hey, I'm Emily! I'm a home cook with a passion for fun, real recipes that make my kitchen my happy place. Dive in and share the flavor of my everyday foodie adventures!

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