A simple and satisfying recipe for classic chili dogs, perfect for casual gatherings and game days. This recipe focuses on a thick, flavorful chili that stays put on your hot dog.
In a large skillet, cook the ground beef over medium-high heat until browned. Drain off any excess grease.
Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
Stir in the drained kidney beans, tomato sauce, and water.
Add the chili powder, cumin, salt, and black pepper. Stir well to combine.
Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes, stirring occasionally. The longer it simmers, the more the flavors will meld.
While the chili simmers, prepare the hot dogs according to your preferred method (grilling, boiling, or pan-frying).
Toast the hot dog buns lightly, if desired.
To assemble, place a hot dog in each bun. Spoon a generous amount of chili over the hot dog.
Add your favorite optional toppings, such as shredded cheddar cheese and chopped onions.
Serve immediately.
Notes
For a thicker chili, you can simmer it uncovered for the last 10 minutes of cooking.
If you prefer a spicier chili, add a pinch of cayenne pepper or a dash of hot sauce.
This chili recipe makes enough for about 8 chili dogs. You can easily double the recipe for a larger crowd.
Consider setting up a hot dog bar with various toppings to let everyone customize their own chili cheese dogs.