Chili Hot Dog Recipe

This Hot Dog Chili recipe is the one you’ve been looking for – tons of flavor, no weird ingredients, and perfect for freezing for future meals. Serve on hot dogs, fries or burgers!

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This Hot Dog Chili Recipe Has All The Flavor, None Of The Weird Ingredients

Detroit is famous for its chili dogs (which are actually called Coney dogs), but the classic recipes often call for organ meats that frankly, aren’t for us. While the recipe below might not be traditional Detroit style (or Cincinnati or Toledo style), it’s also not going to make you go buy cow’s heart, so there’s that.

This also isn’t the kind of chili you eat in a bowl with a spoon (well, you can if you really want). Hot dog chili is finer in texture, doesn’t have beans, and has a slightly sweeter, tangier flavor. It’s more of a topping than a standalone dish, really.

This homemade hot dog chili recipe skips the weird stuff and uses simple, real ingredients like ground beef, bacon, tomato paste and mustard. It’s an easier version of the classic that doesn’t compromise on flavor.

Whether you’re grilling for a backyard cookout, prepping for game day, or just looking to upgrade quick weeknight meals in your future (the chili is perfect to freeze in small batches and thaw quickly), this hot dog chili is the perfect way to level up your dogs. It’s thick, beefy, and boldly spiced—everything you want in a classic chili topping.

Hot Dog Chili Ingredients

A full recipe card, including exact ingredient amounts, appears at the bottom of this post.

• white onion – adds aromatic base flavor and sweetness as it cooks down.
• ground beef – provides a rich, beefy base with enough fat to keep this chili dog chili recipe moist and flavorful.
• bacon – adds smokiness, saltiness, and extra depth of flavor.
• saltine crackers – an ingredient borrowed from the a classic Detroit recipe. Crushed saltines act as a binder and thickener, helping the chili hold together and giving it body. It also seasons the chili with more salt! Just crush up the saltines in a Ziploc bag before adding them to the chili.
• garlic – enhances the savory flavor and adds aromatic depth.
• tomato paste – concentrated tomato flavor and richness that helps build the chili’s sauce base. We tested this with ketchup and tomato sauce, but the version with tomato paste was our favorite.
• paprika, chili powder, ground black pepper, cayenne pepper – classic chili seasonings that bring warmth and depth.
• beer – adds complexity and helps deglaze the pan while building the sauce. Lager is best here – we use classic Miller Lite!
• molasses – adds a touch of sweetness and deep, earthy richness that balances the spice in this recipe for hot dog chili.
• yellow mustard – provides tanginess and a hint of vinegar to brighten the overall flavor.

How To Make This Chili Dog Chili Recipe

1. BROWN. Cook the ground beef, bacon and onion until the bacon is crisp and the meat is BROWN. Do not rush this step. Break up the meat as it cooks.

2. SEASONINGS. Add the saltines, garlic, tomato paste, paprika, chili powder, black pepper and cayenne and cook 1 minute.

3. LIQUID. Stir in the beer, water, molasses and mustard. Heat to a boil, then reduct the heat, cover most of the way with the lid, and cook until the chili is thick enough to spoon over a hot dog, stirring occasionally.

4. BLEND. If desired, use an immersion blender to partially blend some of the chili to make it a bit smoother. 

Other Ways To Serve Hot Dog Chili

• CHILI CHEESE FRIES – Spoon this chili over crispy Oven Fries and finish with shredded or melted cheese.
• CHILI BURGERS – Use this chili as a messy, delicious topping for grilled burgers.
• DIP – Serve this chili warm with tortilla chips.

Chili Recipe For Hot Dogs Storage

This chili sauce recipe makes about 2 1/2 cups of chili – enough for 16 hot dogs! It’s a lot, but if you’re going to spend 3 hours making chili, we figured you might as well make it worth it (your future self will thank you).

If you have leftover hot dog chili, transfer it to an airtight container and place it in the fridge uncovered for a few hours until it is fully chilled, then cover it with the lid and keep in the refrigerator up to 3 days. 

Or, divide the leftovers into a few smaller portions and freeze up to 3 months for future meals. Thaw overnight before reheating.

Gently reheat in a saucepan over medium-low heat, adding a splash of water if needed.