Homemade Hot Dog Chili
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This Homemade Hot Dog Chili is the perfect topping that takes classic hot dogs to the next level! Rich, tangy, and just a little bit smoky, it gets its uniquely delicious flavor from a hint of cocoa powder. Quick and easy to make, it’s a sauce you’ll want on hand for backyard barbecues and game days!
Sheila’s Recipe Snapshot for Hot Dog Chili
This hot dog chili is my go-to when I want to make hot dogs extra special. It’s hearty and full of flavor, yet simple enough to whip up any night of the week.
I’ve always loved a good hot dog, but a chili dog? Yes, please! This hot dog chili really takes your average hot dog and makes it so much better. It’s quick to make, easy to customize, and perfect for family dinners, game days, or casual cookouts.
Every time I make it, it gets devoured fast, and I love knowing I can whip it up with just pantry staples and ground beef whenever I want!
Ingredient Notes for Hot Dog Chili Recipe
- Ground Round (85/15) | Lean enough to cook up nicely without too much grease, but still juicy.
- Ketchup & Tomato Sauce | Provide the sweet and tangy tomato base for the chili.
- Onion | Adds savory depth and texture.
- Chili Powder | Brings classic chili warmth without heat.
- Worcestershire Sauce | Adds umami richness and complexity.
- Mustard-Based BBQ Sauce | Sweet Baby Ray’s Sweet Golden BBQ gives a unique sweet and tangy BBQ flavor.
- Kosher Salt & Black Pepper | Essential for seasoning and balancing flavors.
- Unsweetened Cocoa Powder | Stay with me here! I know it sounds odd, but unsweetened cocoa powder adds a depth and richness that is surprisingly delicious. Don’t worry, the chili won’t taste like chocolate!
Variations and Substitutions
- Meat: Use ground beef with a higher fat content for a richer chili.
- Sauce: Swap BBQ sauce for your favorite brand!
- Spice: Add a dash of hot sauce or cayenne for some heat.
- Cocoa Powder: Technically, this ingredient is optional. If you don’t have it on hand, feel free to omit it. If you do have it on hand, I recommend giving it a try!
How to Make Hot Dog Chili Sauce
This recipe comes together quickly on the stovetop with just one pan and minimal prep!
BROWN THE BEEF. Crumble the ground beef into a large skillet and cook over medium heat until browned, breaking up any bigger chunks. Drain excess grease.
SEASON & SIMMER. Add the ketchup, onion, chili powder, Worcestershire sauce, tomato sauce, and barbecue sauce. Stir to combine and bring to a simmer.
ADD THE COCOA POWDER & ADJUST TO TASTE. Simmer for 10 minutes, stirring occasionally. Stir in the salt and pepper, then taste and adjust if needed. Add the cocoa powder and continue cooking for an additional 5 minutes.
SERVE & ENJOY. Serve warm over hot dogs & enjoy!
More Recipe Success Tips
Storage and Reheating Tips
- To store: Cool the chili completely and store it in an airtight container for up to 4 days.
- To freeze: Store in freezer bags for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove, stirring occasionally until warmed through.
Frequently Asked Questions
Absolutely! In fact, the flavors deepen and improve after sitting overnight, making it a great make-ahead option for busy weeknights or entertaining. Store it in an airtight container in the fridge and reheat gently on the stovetop before serving.
Definitely! This chili is incredibly versatile. Try it as a topping for burgers, baked potatoes, or nachos. It also works well as a dip for chips or as a hearty addition to casseroles. It’s a great way to add flavor and protein to many dishes.
Adding unsweetened cocoa powder to chili might sound unusual, but it’s a secret ingredient used to boost flavor complexity. Cocoa powder adds a subtle earthy richness and a slight bitterness that balances the acidity of tomatoes. It deepens the overall flavor without making the chili taste like chocolate!
Looking for More Summertime Recipes?
These New York hot dogs and my Hawaiian burgers are both family favorites. I have a yummy cowboy beans recipe that works great as a side, too!
What to Serve With Hot Dog Sauce
Of course, this chili is perfect for topping classic hot dogs with your favorite mustard, onions, or shredded cheese, for the ultimate chili dogs. It’s also great with chili cheese fries or as a hearty dip with tortilla chips.
I also like it on top of baked potatoes in the air fryer. Pair it with classic sides like no mayo coleslaw, easy baked beans, and grilled corn on the cob in foil for a true backyard feast.
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Hot Dog Chili
Ingredients
- 1 pound ground round 85/15
- 1 cup ketchup
- 1 medium onion chopped
- 1 teaspoon chili powder
- 1 ¼ teaspoons Worcestershire sauce
- 1 8 oz. can tomato sauce
- ⅓ cup mustard-based BBQ sauce Sweet Baby Ray's Sweet Golden BBQ
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 – 2 tablespoons unsweetened cocoa powder optional, but recommended
Instructions
- Crumble the ground beef into a large skillet and cook over medium heat until browned, breaking up any bigger chunks. Drain excess grease.
- Add the ketchup, onion, chili powder, Worcestershire sauce, tomato sauce, and barbecue sauce. Stir to combine and bring to a simmer.
- Simmer for 10 minutes, stirring occasionally. Stir in the salt and pepper, then taste and adjust if needed. Add the cocoa powder and continue cooking for 5 more minutes.
- Serve warm over hot dogs.
Notes
- Brown the beef well. Browning thoroughly not only ensures a nice texture but also develops rich, savory flavors through caramelization!
- Drain excess grease. After browning the beef, be sure to drain off any excess grease. Too much fat can make the chili greasy and weigh down the flavors.
- Simmer gently. Once all the ingredients are combined, simmer the chili gently rather than boiling it. A slow simmer lets the flavors meld together.
- Use fresh onion for best flavor! While you could use onion powder in a pinch, freshly chopped onion brings a natural sweetness and a more robust flavor that powder just can’t match.
- Taste and adjust seasonings. Before serving, always taste the chili and adjust salt, pepper, or BBQ sauce to your liking. This final step ensures the flavors are balanced and tailored perfectly to your palate.
- To store: Cool the chili completely and store it in an airtight container for up to 4 days.
- To freeze: Store in freezer bags for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove, stirring occasionally until warmed through.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
