A chili dog consists of a hot dog in a bun with a spicy tomato-based meat sauce on top. It is very similar to a Coney dog; however, unlike Coney dog sauce, the chili of a chili dog sometimes includes beans. Chili became popular in the early 1900s, so it’s likely during this time that it was first used as a hot dog topping. The first chili dogs may have been created out of convenience when someone decided to try chili on their hot dog rather than making Coney sauce.
Recipe Servings: 6
- 6 hot dog buns
- 1 Tbsp olive oil
- 1 yellow onion, diced
- 1 lb lean ground beef
- 6 oz tomato paste
- ½ cup ketchup
- 2 Tbsp Worcestershire sauce
- 2 tsp apple cider vinegar
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- ½ tsp paprika
- 1 tsp cumin
- ½ tsp ground ginger
- ¼ tsp cayenne pepper
- 2 cups chicken broth
- 6 hot dogs
- If you prefer cold buns, skip to step four. Preheat the oven to 300°F.
- Wrap the buns together in foil and place them in the oven.
- Bake the buns for 8–10 minutes or until heated through and then turn off the heat.
- Meanwhile, pour the olive oil into a deep pot and set it over medium-high heat.
- Add the onion and cook for 3–4 minutes.
- Add the ground beef and cook for 8–10 minutes, while breaking up the meat.
- Stir in the tomato paste, ketchup, Worcestershire sauce, vinegar, salt, black pepper, paprika, cumin, ginger, and cayenne pepper.
- Pour in the broth and bring to a simmer.
- Simmer over low heat for 10–12 minutes, stirring occasionally.
- While the buns are warming and the chili is simmering, place the hot dogs in a medium saucepan, cover them with water, and set them over high heat.
- Boil the hot dogs for about 5–8 minutes or until heated through and then remove them from the heat.
- Place the cooked hot dogs into the warmed buns and spoon the chili sauce over them.
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