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Chili Dog Chili

Posted by Denise on June 28, 2013

chili dog on brown plate
Juicy, slightly spicy and tasty, our chili dogs are sooooo great!

My husband, Glenn, and our son, Andy, both love to fix chili dogs for lunch on lazy Saturday or Sunday afternoons. I couldn’t help thinking that there has to be a better solution than the canned chili they normally use. They often remark that the canned stuff doesn’t have much flavor and no spice, doctoring it up themselves. So I embarked on a mission to come up with a recipe that would suit them better, thick enough to stay on the dog and not make the bun soggy, robust and a little spicy, just how they like it. And I want to make a large enough batch so we can freeze some for later meals.

This recipe meets all those requirements. And it is really quick and easy to make. Do my guys like it? Well, the last time I made a batch, Andy had chili dogs every day for lunch that week! And Glenn would have, too, except Andy ate all of the hot dogs! Lol. They assured me that this recipe makes the best chili dogs ever. And that makes me happy.


  Printer friendly recipe without photos 


Chili Dog Chili


 Chili Dog Chili ingredients

 Chili Dog Chili ingredients


Makes enough for 8-10 chili dogs




1 ½

pounds of ground beef


teaspoon garlic salt


teaspoon freshly ground black pepper


medium onion, finely chopped


tablespoon chili powder

¼ to 1

teaspoon Tabasco or other hot sauce, to taste


tablespoon Worcestershire sauce


6 oz. can tomato paste


6 oz. can tomato juice



1.  In a large non-reactive skillet over medium heat, break the raw ground beef into chunks. Sprinkle the garlic salt and the pepper over the meat as it starts to brown.


 browning meat


2. When the meat starts to brown, add the onions and cook until they are tender and the ground beef is browned, stirring frequently to prevent it from burning. Add the chili powder and mix it in well.


adding spices to meat


3.  Add the remaining ingredients to the meat mixture, turn the heat to medium-low and simmer about 20 minutes, mixing everything together well. The results should be moderately thick, not too runny. If it seems too runny, let it simmer a few more minutes until the liquid reduces more. If it seems too thick, add a little water to it to loosen it up slightly.


 rest of ingredients into meat mixture


4.   Heat hot dogs and place them in buns. Pile chili on top of each hot dog, then top with raw sweet onion, pickle relish, shredded cheese or other condiments. If some of the meat is leftover, allow it to cool, then place in freezer containers and freeze for up to three months. It can be reheated in the microwave or in a pan on the stove. Add a little water if needed. Use as normal.

finished chili dog chili in pan


chili dog on green plate


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