Easy Chili for Hot Dogs
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When I am not enjoying a hot dog the simple way with ketchup and relish, my next choice is always chili and cheese. You can certainly take the quick route and warm up a can of chili, but making this easy homemade chili for hot dogs only takes about 15 minutes and gives you so much more flavor.
This recipe is made with ground beef and does not include any beans. It is thick, rich, and perfect for spooning over hot dogs without making the buns too soggy. You may also hear this type of topping called coney sauce.
A traditional chili dog is often topped with a thinner, more pourable chili, while coney sauce is usually thicker and made primarily with seasoned ground beef. This recipe falls into that coney-style category, with a hearty texture that stays right on top of the hot dog.
The ingredient list is simple and includes pantry staples you may already have on hand. Tomato paste and ketchup provide the rich tomato base, while soy sauce adds savory depth. Water helps create the right consistency, and cornstarch thickens the mixture so it becomes a sturdy topping rather than a runny sauce.
The seasonings are simple but flavorful. Along with salt and pepper, the sauce includes chili powder, garlic powder, onion powder, ground mustard, and ground cumin. Together, they create a warm, savory flavor that pairs perfectly with hot dogs and melted cheese.
Once the ground beef is fully cooked, stir the remaining ingredients into the skillet. After just a few minutes of simmering, the sauce thickens, and the flavors blend together. Spoon it over grilled or boiled hot dogs, add plenty of shredded cheese, and you have an easy homemade chili dog that tastes much better than anything from a can.
Ingredients for Hot Dog Chili Recipe
- GROUND BEEF – Ground beef creates the hearty base of the chili and gives it the thick, meaty texture associated with coney sauce. A leaner ground beef works well because it produces less grease.
- KETCHUP – Ketchup adds tomato flavor, sweetness, and tanginess. It helps create a smooth sauce that coats the ground beef evenly.
- TOMATO PASTE – Tomato paste deepens the tomato flavor and adds richness. Its concentrated texture also helps make the chili thick enough to stay on top of the hot dogs.
- SOY SAUCE – Soy sauce adds savory depth and a little saltiness. It enhances the flavor of the beef without making the sauce taste like soy sauce.
- KOSHER SALT – Salt brings out the flavors of the beef, tomato, and spices. Since soy sauce is already salty, taste the chili before adding any extra.
- BLACK PEPPER – Black pepper adds mild warmth and a subtle bite that balances the sweet ketchup.
- CHILI POWDER – Chili powder provides the main chili flavor, with warm, smoky, and slightly earthy notes. It gives the sauce plenty of flavor without making it overly spicy.
- GARLIC POWDER – Garlic powder adds savory garlic flavor and blends evenly throughout the sauce.
- ONION POWDER – Onion powder adds mild onion flavor without changing the smooth texture of the chili.
- GROUND MUSTARD – Ground mustard adds a subtle tang and sharpness that works especially well with hot dogs and beef.
- GROUND CUMIN – Cumin adds a warm, earthy flavor that gives the chili more depth and complements the chili powder.
- WATER – Most of the water loosens the tomato mixture and helps the seasonings spread evenly through the beef. The remaining 2 tablespoons are used to dissolve the cornstarch before it is added.
- CORNSTARCH – Cornstarch thickens the sauce and helps it cling to the hot dogs. Mixing it with cold water first prevents lumps from forming.
Instructions for Easy Chili for Hot Dogs
Heat a large skillet over medium heat. Add the ground beef and cook, breaking it into small crumbles with a wooden spoon or spatula, until it is fully browned and no pink remains. Drain off any excess grease.
Add the ketchup, tomato paste, soy sauce, kosher salt, black pepper, chili powder, garlic powder, onion powder, ground mustard, ground cumin, and ¾ cup water to the skillet. Stir until the tomato paste is fully incorporated and the seasonings are evenly distributed throughout the beef.
Bring the mixture to a gentle simmer and cook for about 5 minutes, stirring occasionally. This gives the sauce time to develop flavor and allows the beef to absorb the seasonings.
In a small bowl, whisk together the remaining 2 tablespoons of water and the cornstarch until smooth. Pour the cornstarch mixture into the skillet and stir well.
Continue simmering for another 2–3 minutes, or until the chili has thickened to your desired consistency. Remove it from the heat and spoon it over cooked hot dogs.
Top each chili dog with shredded cheese, diced onion, or any other favorite toppings. This recipe makes enough chili for approximately 8 hot dogs.
Frequently Asked Questions
Can I make this hot dog chili ahead of time?
Yes. Prepare the chili as directed, let it cool, and store it in the refrigerator. Reheat it gently on the stovetop or in the microwave before serving.
What kind of ground beef works best?
Lean ground beef, such as 85/15 or 90/10, works well because it gives the sauce plenty of flavor without leaving too much grease. Drain the beef thoroughly after browning.
Is this the same as regular chili?
Not quite. This recipe is a thick, bean-free meat sauce made specifically for topping hot dogs. It is often called hot dog chili or coney sauce.
Is this chili spicy?
It has warm chili flavor but is not especially hot. For more heat, add cayenne pepper, crushed red pepper flakes, or a little hot sauce.
Can I leave out the soy sauce?
Yes, although it adds savory depth to the sauce. You can replace it with Worcestershire sauce or simply leave it out and adjust the salt to taste.
Why do I need cornstarch?
Cornstarch thickens the sauce so it clings to the hot dogs instead of running off. Always mix it with cold water before adding it to prevent lumps.
What should I do if the chili is too thick?
Stir in a small amount of water, one tablespoon at a time, until it reaches your preferred consistency.
What should I do if the chili is too thin?
Let it simmer uncovered for a few extra minutes. You can also mix a little additional cornstarch with cold water and stir it into the sauce.
Can I freeze hot dog chili?
Yes. Let it cool completely, then freeze it in an airtight container or freezer bag. Thaw it in the refrigerator before reheating.
How should I store leftovers?
Keep the cooled chili in an airtight container in the refrigerator. Reheat only the amount you plan to serve.
What toppings go well with hot dog chili?
Shredded cheddar cheese and diced onion are classic choices. Mustard, jalapeños, pickle relish, and coleslaw are also delicious additions.
Tips and Tricks
- Crumble the beef very finely. Break the ground beef into small pieces as it cooks to create the smooth, classic texture of hot dog chili or coney sauce. A potato masher works especially well for this.
- Drain the grease well. Remove any excess grease after browning the beef so the finished sauce is thick and flavorful rather than oily.
- Let the sauce simmer before thickening. Give the beef, tomato ingredients, and seasonings the full 5 minutes to simmer together. This helps the spices blend and deepens the flavor.
- Mix the cornstarch with cold water first. Whisk the cornstarch and water until completely smooth before adding it to the skillet. This prevents lumps and helps the sauce thicken evenly.
- Adjust the consistency before serving. For a thinner chili, stir in a little extra water. For a thicker topping, simmer it uncovered for another minute or two so it stays neatly on the hot dogs.
For more recipes like this, try:
- Buffalo Chicken Chili
- Beefy Slow Cooker Chili
- Slow Cooker Beef Enchilada Chili
- Chili Bean Star Supreme
Easy Chili for Hot Dogs
Real Mom Kitchen
Ingredients
- 1 lb ground beef
- ½ cup ketchup
- 1 Tbsp tomato paste
- 2 Tbsp soy sauce
- 1 tsp kosher salt
- ¼ tsp black pepper
- 2 ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground mustard
- ¼ tsp ground cumin
- ¾ cup water plus 2 Tbsp water divided
- 2 tsp cornstarch
Instructions
- In a skillet brown the ground beef. Drain off any excess grease.
- Add in the ketchup, tomato paste, soy sauce, salt, pepper, chili powder, garlic powder, onion powder, ground mustard, ground cumin, and 3/4 cup of water. Stir to combine well. Allow to simmer for 5 minutes.
- In a small bowl combine the 2 Tbsp of water with the 2 tsp of cornstarch. Add into the chili mixture. Allow to simmer for another 2-3 minutes until thickened. Serve over hot dogs along with shredded cheese and diced onion. This makes enough chili for 8 hot dogs.
Nutrition
Recipe adapted from The Anthony Kitchen.
