Holiday Southern Chili Dog
Southern style chili topped hot dogs with melty cheddar and classic toppings for a holiday party spread
PRINT PINServings 8
INGREDIENTS
Chili
- 1 tbsp vegetable oil
- 1 lb ground beef
- 1 small onion finely diced
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 can 15 oz tomato sauce
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp oregano
- ¼ tsp cayenne pepper
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 tsp kosher salt
- ½ tsp black pepper.
Dogs and Buns
- 8 all beef hot dogs
- 8 hot dog buns
- 2 tbsp butter for toasting buns.
Toppings
- 1.5 cups shredded cheddar cheese
- ½ cup diced white onion
- yellow mustard to taste
- sliced pickled jalapenos optional
- coleslaw optional.
INSTRUCTIONS
Chili
- heat oil in a saucepan over medium heat and brown ground beef until mostly cooked
- add onion and cook until softened then add garlic and cook briefly
- stir in tomato paste and cook 1 minute then add broth tomato sauce and seasonings and stir smooth
- simmer uncovered 20 to 25 minutes stirring occasionally until thick spoonable and adjust salt heat and sweetness to taste.
Cook and Assemble
- simmer or grill hot dogs until heated through and lightly browned
- butter and toast buns in a skillet until golden
- place hot dogs in buns and spoon chili over each
- top with cheddar onion and mustard and serve hot.
Notes
1. For a smoother classic chili dog sauce break up beef very fine while browning or pulse briefly with an immersion blender after simmering. Make chili up to 2 days ahead and rewarm with a splash of broth. Substitute ground turkey or plant based crumbles and use vegetable broth. Add beans only if desired but traditional southern chili dogs are typically no bean
Nutrition
Calories: 520kcal | Carbohydrates: 36g | Protein: 21g | Fat: 32g