Best Chili Dogs Recipe

Best Chili Dogs topped with sour cream and candied jalapenos

5 from 1 vote

The Best Chili Dogs are made with a quick and easy hot dog chili and grilled hot dogs for a family favorite meal. Great for busy weeknights, summer cookouts or game day gatherings.

Prep Time10

Cook Time1

Total Time1 10

Course: Grilling

Cuisine: American

Keyword: best hot dog chili, chili cheese dogs, grilled chili dogs, hot dog chili

Servings: Servings

Calories: 525kcal

Author: Milisa

Ingredients

For the Hot Dog Chili:

4 slices bacon
2 cups diced onion
2 cups diced bell peppers
1/2 cup shredded carrots
1 pound ground chuck or lean ground beef
6 tablespoons brown sugar
2 tablespoons green chile powder
2 tablespoons granulated garlic
1 tablespoon kosher salt
2 teaspoons chili powder
2 teaspoons ground cumin
29 ounces tomato sauce
28 ounces petite diced tomatoes
1/8 teaspoon ground chili flakes

For the Chili Dogs

16 all beef hot dogs
16 hot dog buns or hoagie buns
1 cup shredded cheddar cheese
condiments for serving:
ketchup
mustard
jalapeños
sweet pickle relish
cucumber onion salad
diced onions

Instructions

Slice bacon into bite size pieces and cook in a dutch oven or large pan over medium heat until crispy. Remove to a paper towel lined plate and set aside.
Add onions, bell peppers and carrots to the pan with bacon drippings, stirring often. Cook until vegetables are softened, about 10 minutes.
Add ground chuck, breaking up as it cooks, until browned.
Mix brown sugar, green chili powder, garlic, salt, chili powder and cumin in a bowl and add to ground beef and vegetables.
Stir in tomato sauce, diced tomatoes and cooked bacon, stirring to combine. Continue to cook for about 20 minutes, stirring often. Lower to simmer and keep warm until serving.
Prepare grill to 350° fire with hickory or pecan for smoke flavor.
Cook hot dogs over indirect heat for about 8 -10 minutes.
Remove hot dogs from grill.
Alternately, hot dogs can be cooked in a large skillet with about a cup of water over medium-high heat. Once hot dogs are heated through, drain the water and return hot dogs to the burner, cook 1- 2 minutes until hot dogs are seared on the outside.
Spoon chili into buns and top with hot dogs.
Add more chili and top with cheese. Place on a baking sheet.
Return chili dogs to the grill for a few minutes or under oven broiler until cheese is melted and buns are lightly toasted.
Top with favorite toppings and serve immediately.

Notes

Store hot dogs in a zip top bag in the refrigerator up to 3 days. Reheat in a pan with a couple of tablespoons of water over medium heat, until heated through. An air fryer is also a great way to cook or reheat hot dogs. Cook for about 3 minutes at 350°.

Chili can be reheated in a pan over low heat, stirring often. Add 1 - 2 tablespoons of water if chili is too thick. Continue to cook until heated through.

Chili can be kept warm in a slow cooker on the warm setting if serving for a large crowd.

This chili makes a large batch and will make enough for about 40 hot dogs. It can be stored in the freezer up to 3 months.

Nutrition