Holiday Chili Dog Topping is my favorite kind of hot dog chili: hearty, a little sweet, and still solidly savory. It’s thick enough to sit on a hot dog without sliding everywhere, and it has that cozy spiced flavor that fits right in with holiday food.
The cranberry sauce and brown sugar give it a gentle sweetness, and the warm spices (especially cinnamon and allspice) make it taste a little more special than a standard chili sauce. I like that it still reads as chili, just with a holiday twist that works really well with beef.
I serve this when I want an easy hot dog bar for friends, or when we’re doing a casual winter dinner and I want something that feels a bit more seasonal. It’s also great for game day when you’re tired of the same old toppings.
Why You’ll Love This Recipe
Holiday worthy: The cranberry and warm spices make this feel right at home on a winter table, even though it’s still very much chili-dog food.
Thick and spoonable: This simmers into a topping that actually stays put on a hot dog, instead of turning into a watery sauce.
Sweet and savory: The sweetness is noticeable, but it’s balanced by tomato, beef, and a little tang at the end.
Easy to make ahead: It holds up well in the fridge, and the flavor is even better after it sits for a bit.
Customizable: You can keep it mild, add cayenne or jalapeño, swap the meat, or even skip the beans if you want a smoother, classic-style hot dog chili.
Ingredients You’ll Need
Chili Base
- Olive oil: Just a little to get the onion going and keep things from sticking. Any neutral oil works too.
- Yellow onion: I like yellow onion here because it cooks down sweet and soft. Dice it fairly small so it disappears into the topping.
- Garlic: Fresh is best here. Jarred garlic works, but it doesn’t taste quite the same in a simple chili like this.
- Ground beef: I use regular ground beef and drain if it looks greasy. If you like a richer topping, you can leave a bit of fat in the pot.
- Tomato paste: Don’t skip it. It adds a deeper tomato flavor and helps the chili taste more “finished.”
- Crushed tomatoes: Crushed gives you a nice base without big chunks. If you only have diced, it works, but the texture is a little less smooth.
- Beef broth: This loosens everything up so it can simmer and thicken the right way. If your broth is salty, just go a little lighter on the salt at the end.
- Kidney beans: I like the extra heartiness, especially if you’re feeding people. If you want a more classic chili dog topping, you can leave them out.
Holiday Spice and Sweetness
- Chili powder: This is the main chili flavor, so use one you actually like. Some blends are hotter than others, so adjust cayenne later.
- Ground cumin: Gives that familiar chili taste. I wouldn’t leave it out.
- Smoked paprika: Adds a light smokiness that plays really well with the cranberry. Regular paprika is fine if that’s what you have.
- Ground cinnamon: This is what makes it taste “holiday” without taking it into dessert territory. Keep it modest.
- Ground allspice: Warm and a little peppery. It’s subtle, but it matters.
- Ground cloves (optional): A tiny bit goes a long way, and it can take over fast. I use it when I want the spice to stand out more.
- Brown sugar: Adds a deeper sweetness than white sugar. Dark brown sugar works too.
- Whole berry cranberry sauce: This gives sweetness, tang, and little cranberry bits. I like whole berry best, but jellied will still work if you prefer smoother chili.
Seasoning and Finish
- Apple cider vinegar: Brightens everything up at the end. It keeps the chili from tasting heavy.
- Worcestershire sauce: Adds that savory background flavor that makes beef chili taste more rounded.
- Kosher salt: Add it near the end so you can taste where things land, especially if your broth and Worcestershire are salty.
- Black pepper: Freshly ground is best if you have it, but anything is fine.
- Cayenne pepper: This is how I dial in the heat without changing the overall flavor too much. Start small and go from there.
Recipe Instructions
- Heat the oil: Heat the olive oil in a medium saucepan over medium heat.
- Cook the onion: Add the diced onion and cook until softened, stirring occasionally.
- Add the garlic: Stir in the minced garlic and cook briefly, just until fragrant.
- Brown the beef: Add the ground beef and cook until browned, breaking it up as you go. Drain excess fat if needed.
- Cook the tomato paste: Stir in the tomato paste and cook for a minute or two, until it darkens slightly.
- Add tomatoes, broth, and beans: Add the crushed tomatoes, beef broth, and kidney beans, then stir to combine.
- Add spices and sweetness: Stir in the chili powder, cumin, smoked paprika, cinnamon, allspice, cloves (if using), brown sugar, and cranberry sauce. Bring to a gentle simmer.
- Simmer: Simmer uncovered, stirring occasionally, until thickened, about 25 to 30 minutes.
- Finish and season: Stir in the apple cider vinegar and Worcestershire sauce, then taste and adjust salt, black pepper, and cayenne.
- Rest and serve: Let it rest for 5 minutes, then spoon it over hot dogs as a topping.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Drain the beef if it looks greasy. Some ground beef throws off a lot of fat, and it can make the topping feel heavy. I usually drain most of it, then keep just a little for flavor.
Let it simmer uncovered. That’s how you get a thick chili that behaves on a hot dog. If you cover it, it takes longer to reduce and can stay more soupy.
Go easy on the cloves. If you use them, keep it tiny. Cloves can take over fast and start tasting like potpourri if you’re not careful.
Add the vinegar at the end. It wakes everything up and makes the sweetness taste more balanced. If you add it too early, it can cook off and get lost.
Adjust the heat after it thickens. Cayenne is easier to judge once the chili has reduced a bit. I like to add a little, simmer a few minutes, then taste again.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Hot dogs: Spoon this over grilled or pan-seared hot dogs and finish with diced onion or shredded cheddar. A soft bun is nice here because the topping is thick.
- Hot dog bar: Set out pickled jalapeños, mustard, scallions, and extra cranberry sauce so people can do their own thing. It’s an easy way to serve a group.
- Fries or tots: This is really good over crispy fries or tater tots, especially with a little cheese. I usually add a few shakes of hot sauce too.
- Simple slaw: A vinegar-based coleslaw on the side (or even right on the dog) works well with the sweet-spiced chili. Keep it crunchy and not too creamy.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. It thickens more as it chills, which is normal. When you reheat it, add a small splash of broth or water if it’s too thick.
You can make this recipe ahead and reheat it right before serving. I actually think it tastes better the next day once the spices settle in.
If you want it to last longer, freeze individual portions in small containers so you can grab what you need. Thaw in the fridge overnight before reheating, or warm it gently from frozen on the stove.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I make this without beans?
Yes. Just leave the beans out and keep the rest the same. It’ll be a little smoother and more like a classic chili dog sauce.
What can I use instead of ground beef?
Ground turkey works well and keeps it a bit lighter. Plant-based crumbles also work fine here; just season as you go and don’t be shy with the salt.
Does it taste strongly like cranberry?
It tastes like chili first, with a clear sweet-tart note in the background. If you want more cranberry flavor, add a little extra cranberry sauce near the end and taste as you go.
How spicy is it?
As written, it’s more warm-spiced than spicy-hot. Heat really depends on your chili powder, so I’d treat cayenne as the main “heat dial” and add it a pinch at a time.
How do I thicken it if it’s too thin?
Keep simmering uncovered and stir every so often, and it will reduce. It also thickens more after a short rest off the heat.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Holiday Chili Dog Topping
INGREDIENTS
Chili Base
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 1 lb ground beef
- 2 tbsp tomato paste
- 1 can 15 oz crushed tomatoes
- 1 cup beef broth
- 1 can 15 oz kidney beans drained and rinsed.
Holiday Spice and Sweetness
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- ¼ tsp ground allspice
- ¼ tsp ground cloves optional
- 1 tbsp brown sugar
- ½ cup whole berry cranberry sauce.
Seasoning and Finish
- 1 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp kosher salt
- ½ tsp black pepper
- cayenne pepper to taste.
INSTRUCTIONS
Brown and Saute
- heat olive oil in a medium saucepan over medium heat
- add onion and cook until softened
- add garlic and cook briefly until fragrant
- add ground beef and cook until browned then drain excess fat if needed.
Simmer and Season
- stir in tomato paste and cook until it darkens slightly
- add crushed tomatoes beef broth and beans then stir to combine
- add chili powder cumin paprika cinnamon allspice cloves brown sugar and cranberry sauce then bring to a gentle simmer
- simmer uncovered stirring occasionally until thickened
- stir in vinegar and Worcestershire then taste and adjust salt pepper and cayenne
- rest 5 minutes before serving as a chili dog topping.
