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Chili Dog Topping

Chili Dog Topping

Thick, savory beanless chili dog topping with ground beef, tomato, and warm spices
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8

INGREDIENTS

Chili Topping

  • 1 lb ground beef
  • 1 medium onion finely diced
  • 2 cloves garlic minced
  • 1 cup tomato sauce
  • 2 tbsp ketchup
  • 1 tbsp yellow mustard
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp brown sugar
  • 1 tsp Worcestershire sauce
  • 1/2 cup water or beef broth
  • 1 tsp kosher salt
  • 1/2 tsp black pepper.

Optional

  • 1/4 tsp cayenne pepper
  • 1 tbsp apple cider vinegar
  • cornstarch slurry as needed
  • shredded cheddar for serving
  • diced white onion for serving
  • sliced jalapenos for serving.

INSTRUCTIONS

Brown and Aromatics

  • cook ground beef in a medium saucepan over medium heat until no longer pink while breaking into very fine crumbles
  • drain excess fat if needed
  • add onion and cook until softened
  • add garlic and cook until fragrant.

Simmer and Finish

  • stir in tomato sauce
  • ketchup
  • mustard
  • chili powder
  • cumin
  • paprika
  • brown sugar
  • Worcestershire
  • water
  • salt
  • and pepper
  • bring to a gentle simmer then reduce heat to low and cook until thickened stirring occasionally
  • adjust seasoning and heat with cayenne and brighten with vinegar if desired
  • thicken further with a small cornstarch slurry if needed then serve hot over grilled hot dogs.

Notes

1. Use 80 to 85 percent lean ground beef for classic texture and richness. For smoother coney style chili keep mashing and stirring the meat while it simmers. Make ahead and refrigerate up to 4 days or freeze up to 3 months then rewarm with a splash of water

Nutrition

Calories: 175kcal | Carbohydrates: 6g | Protein: 13g | Fat: 11g