Southern Chili Dog Topping Sauce
Thick smooth Southern style chili dog topping sauce made with finely crumbled beef and warm chili spices
PRINT PINServings 8
INGREDIENTS
Chili Dog Sauce
- 1 lb ground beef
- 1 small onion finely minced
- 2 cloves garlic minced
- 1 cup tomato sauce
- 1 cup water or beef broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tbsp Worcestershire sauce
- 1 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1 tsp brown sugar
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper optional.
For Serving
- hot dogs and buns
- shredded cheddar cheese
- diced white onion
- yellow mustard.
INSTRUCTIONS
Cook Sauce
- heat a saucepan over medium heat and add ground beef and minced onion
- cook while breaking the meat into very fine crumbles until no pink remains
- drain excess fat if needed then stir in garlic and cook 30 seconds
- add chili powder cumin paprika salt pepper and cayenne and stir until fragrant
- add tomato sauce water Worcestershire mustard vinegar and brown sugar and stir smooth
- bring to a gentle simmer then reduce heat to low and simmer uncovered stirring often while mashing or whisking to keep the texture fine until thick spoonable and no watery liquid remains about 20 to 25 minutes
- taste and adjust salt heat or a splash of vinegar then rest 5 minutes to thicken.
Serve and Store
- spoon hot sauce over hot dogs
- add cheese and onions as desired
- refrigerate leftovers covered up to 4 days or freeze up to 2 months and rewarm with a splash of water to loosen.
Notes
1. Use 85 to 90 percent lean beef to reduce greasiness; For a smoother classic topping texture mince onion very fine and mash the meat while simmering; Swap water for beef broth for deeper flavor; For extra heat increase cayenne or add hot sauce; If sauce gets too thick thin with small splashes of water while reheating
Nutrition
Calories: 165kcal | Carbohydrates: 5g | Protein: 10g | Fat: 12g