Easy Hot Dog Chili Recipe
My hot dog chili recipe combines ground beef, tomato paste, and some simple seasonings come together to create the perfect topping for hot dogs. Plus, it’s ready in just 20 minutes!
Servings: 10
Calories: 80kcal
Ingredients
- 1 pound 90/10 ground beef
- 1/2 cup water
- 6 ounces tomato paste
- 1 Tablespoon chili powder
- 1/2 teaspoon sugar
- 1/2 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 dash Worcestershire sauce
Instructions
- In a large skillet over medium heat, add the ground beef and the water. Using a spatula, break the meat up, and add the tomato paste, chili powder, sugar, garlic powder, onion powder, and Worcestershire sauce.
- Bring the chili to a simmer and cook for about 20 minutes, until the meat is cooked through.
- Serve it over hot dogs and enjoy. You can top with cheese, if desired.
Notes
- Lean ground beef is key to less oily results.
- Cooking the beef in water helps steam the meat, softening it as it cooks.
- Allow the chili to simmer for the full 20 minutes so the flavors have the chance to really meld. A slow simmer will get it there without drying it out.
- Be sure to taste the sauce as it cooks. Chili powder and Worcestershire in particular can vary in strength, so more balance may be needed. Add more sugar to make it sweeter, or more chili powder for extra spice.
- Let the chili rest a bit before spooning it over hot dogs. It will be a lot less runny… and messy!
- Store leftovers in an airtight container in the fridge for 3-4 days, or in the freezer for up to 3 months.
- Try using this for other recipes like baked potatoes, nachos, rice, pasta, as a filling in tacos, chili cheese fries, and even as a chip dip!
Nutrition
Calories: 80kcal | Carbohydrates: 4g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 179mg | Potassium: 349mg | Fiber: 1g | Sugar: 2g | Vitamin A: 497IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 2mg