Ingredients

For the Chili:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • 1 (8 oz) can tomato sauce
  • 1 tablespoon tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon sugar
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 tablespoon vegetable oil

For the Hot Dogs:

  • 8 all-beef hot dogs
  • 8 hot dog buns
  • 1 cup shredded cheddar cheese
  • 1/2 cup finely diced white onion (for topping)
  • Yellow mustard (optional, for serving)

Equipment

  • Medium saucepan
  • Large skillet or grill pan
  • Tongs
  • Spoon or ladle

Instructions

Step 1: Prepare the Chili

  1. Heat the vegetable oil in a medium saucepan over medium heat.
  2. Add the chopped onion and cook for 3-4 minutes until softened and translucent.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Add the ground beef, breaking it apart with a spoon, and cook until browned, about 5-7 minutes. Drain excess fat if desired.
  5. Stir in the chili powder, cumin, smoked paprika, mustard powder, salt, and black pepper. Cook for 1 minute to toast the spices.
  6. Add the tomato sauce, tomato paste, beef broth, Worcestershire sauce, and sugar. Stir to combine.
  7. Bring the mixture to a simmer, then reduce heat to low. Let it cook for 15-20 minutes, stirring occasionally, until thickened. Adjust seasoning to taste. Keep warm.

Step 2: Cook the Hot Dogs

  1. Preheat a large skillet or grill pan over medium heat, or prepare an outdoor grill.
  2. Cook the hot dogs for 5-7 minutes, turning occasionally, until heated through and slightly charred.
  3. If desired, lightly toast the hot dog buns in the skillet or on the grill for 1-2 minutes.

Step 3: Assemble the Hot Dogs

  1. Place a cooked hot dog in each bun.
  2. Spoon a generous amount of chili (about 1/4 cup) over each hot dog.
  3. Sprinkle shredded cheddar cheese on top of the chili.
  4. Add a pinch of diced white onion over the cheese.
  5. Optionally, drizzle with yellow mustard for extra flavor.

Step 4: Serve

  • Serve immediately while hot, with napkins on hand for this deliciously messy meal!
  • Pair with classic sides like fries, coleslaw, or potato chips.

Tips

  • Make-Ahead Chili: The chili can be made up to 3 days in advance and stored in the refrigerator. Reheat gently before serving.
  • Freezing: The chili freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
  • Vegetarian Option: Substitute ground beef with plant-based meat crumbles and use veggie broth.
  • Spice Level: Adjust chili powder or add a pinch of cayenne for a spicier kick.

Nutritional Information (Per Serving, Approximate)

  • Calories: 450 kcal
  • Protein: 20g
  • Fat: 25g
  • Carbohydrates: 35g
  • Sodium: 900mg

Servings

  • Makes 8 chili cheese hot dogs
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes

Enjoy this nostalgic Coney Island-style treat at your next BBQ or game day gathering!