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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
