Chili Dogs

Chili dogs are the ultimate comfort food — juicy sausages nestled in soft buns, topped with a rich, smoky chili sauce, melted cheese, and crunchy onions. Whether you’re planning game day, a backyard barbecue, or just craving something hearty, this recipe hits all the right notes. With a homemade chili that’s slow-cooked to perfection and layers of bold flavor, these chili dogs are guaranteed to become your go-to crowd-pleaser.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Packed with flavor – smoky, spicy, and savory chili pairs beautifully with the juicy sausages.
• Perfect for gatherings – ideal for game days, family dinners, or casual parties.
• Simple ingredients – pantry staples and everyday items, no fuss required.
• Customizable – adjust spice levels, swap cheeses, or try different sausages.
• Irresistible comfort – the combo of chili, cheese, and a soft bun is pure satisfaction.

What makes this version stand out? The slow-cooked chili develops deep flavor, the sausages are browned for extra smokiness, and everything is finished in the oven until gooey and irresistible.

Ingredients Needed

For the Homemade Chili Powder

• 3 tsp smoked paprika (or regular paprika for milder flavor)
• 3 tsp ground cumin
• 1 tsp cayenne pepper (adjust to your heat preference)
• 1 ½ tsp garlic powder
• 1 ½ tsp onion powder
• 1 ½ tsp dried oregano
• ½ tsp mustard powder
• ½ tsp black pepper

For the Chili Sauce

• 1 tbsp olive oil
• 2 garlic cloves, finely minced
• ½ medium onion, finely chopped
• ½ red bell pepper, finely diced
• 500 g (1 lb) ground beef
• 1 tbsp tomato paste
• 400 g (14 oz) canned crushed tomatoes
• 2 beef bouillon cubes (crumbled)
• 1 ½ cups water (reduce to ¾ cup if using a slow cooker)
• ¾ tsp kosher salt, plus more to taste

For the Chili Dogs

• 6 smoked sausages or hot dogs (such as bratwurst or kransky)
• 6 hot dog buns
• ½ white onion, finely chopped
• Yellow mustard (classic American style)
• 2 cups shredded Colby or Monterey Jack cheese (or cheese of choice)
• Plain crinkle-cut potato chips (optional, for serving)

How to Make Chili Dogs

Make the Chili Sauce

1. Cook aromatics – Heat olive oil in a heavy pot over medium heat. Sauté onion, garlic, and bell pepper for 3–4 minutes, until softened and fragrant. This step builds the flavor base.
2. Brown the beef – Add ground beef, breaking it up with a spoon. Cook until no pink remains. Stir in tomato paste and cook for 1 minute to deepen the flavor.
3. Build the sauce – Add homemade chili powder, crushed tomatoes, water, bouillon cubes, and salt. Stir until well combined.
4. Slow simmer – Reduce to low heat, partially cover the pot, and let the chili gently bubble for about 3 hours, stirring occasionally to prevent sticking. (Alternatively, bake at 160°C/325°F for 3 hours with lid slightly ajar, or use a slow cooker on low for 6–8 hours with less water.)
5. Thicken the sauce – For a rich, velvety texture, blend about 1 ½ cups of chili until smooth, then stir it back into the pot. If needed, mash the beef with a potato masher for finer consistency. The chili should be thick enough to mound on a spoon, not runny.
6. Optional flavor boost – Let the chili rest overnight in the fridge for even deeper flavor, then reheat before serving.

Prepare the Chili Dogs

7. Preheat oven – Set to 180°C/350°F (160°C fan).
8. Brown sausages – Grill or pan-fry sausages in a little oil over medium heat until nicely browned all over. They should be heated through, as most are pre-cooked.
9. Assemble – Place buns on a baking tray. Add a sausage to each bun, drizzle with mustard, sprinkle with onions, spoon over chili, and top generously with cheese.
10. Bake – Place tray in the oven for 7–10 minutes, until cheese melts and buns are warm. Serve hot with potato chips or a cold drink for the ultimate experience.

Serving and Storage Tips

• Serving: Pair with crispy potato chips, fries, or a fresh coleslaw for balance. For an extra indulgence, top with jalapeños or a dollop of sour cream.
• Storage: Keep leftover chili in an airtight container in the fridge for up to 4 days.
• Freezing: The chili freezes beautifully for up to 3 months. Thaw in the fridge overnight, then reheat on the stove.
• Reheating: Warm buns and sausages fresh, then reassemble with reheated chili for best texture.

Helpful Notes

• Sausage choice: Smoked sausages add depth, but any good-quality hot dog works.
• Cheese swap: Cheddar, mozzarella, or pepper jack all melt beautifully.
• Spice control: For milder chili, reduce cayenne or skip it entirely.
• Make-ahead: Chili can be prepared up to 2 days in advance, saving you time on busy days.

Conclusion

These chili dogs combine smoky sausages, a slow-simmered chili, melty cheese, and classic toppings for the ultimate comfort food experience. Perfect for game day, parties, or whenever cravings hit, this recipe is easy to customize and guaranteed to impress.

If you try these chili dogs, please leave a comment and star rating below — I’d love to hear your feedback! Don’t forget to share your creation on Pinterest or Facebook to inspire others.
👉 What’s your favorite twist on chili dogs? Extra cheese, jalapeños, or maybe a different sausage? Let us know!

Frequently Asked Questions (FAQ)

Can I use a different type of sausage?

Yes! While smoked sausages add a great depth of flavor, bratwurst, hot dogs, or even turkey sausages work well.

How do I make this gluten-free?

Use gluten-free buns and check that your sausages and bouillon cubes are certified gluten-free.

Can I make the chili ahead of time?

Absolutely! The chili tastes even better the next day, making this a perfect prep-ahead dish.

Is this recipe freezer-friendly?

Yes — the chili freezes for up to 3 months. Just reheat gently on the stove before using.

How thick should the chili sauce be?

It should be thick and rich, holding its shape on a spoon. If it’s too runny, simmer uncovered for a little longer.