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Spicy Chili Dogs with Smoked Sausages Recipe

Avatar photoByJaden
Jump to Recipe· 4.6 from 638 reviews

If you’re craving something that packs a punch yet feels like that perfect comforting treat, you have to try my Spicy Chili Dogs with Smoked Sausages Recipe. This isn’t your everyday chili dog—think bold spices, a rich smoky flavor, and juicy sausages that your tastebuds will thank you for. I absolutely love how the chili sauce clings to the sausage, making every bite a party in your mouth. Keep reading because I’m sharing everything—from secret spice blends to pro tips—so your chili dogs come out like a neighborhood cookout legend.

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Why You’ll Love This Recipe

  • Bold, smoky flavor: Using smoked sausages and a spice-rich chili makes every bite unforgettable.
  • Easy to customize: You can adjust the heat level and swap in your favorite sausages or toppings.
  • Perfect for gatherings: Whether it’s a summer BBQ or game day, this recipe feeds a crowd with smiles.
  • Made from scratch: The chili sauce is homemade, giving it a fresh, rich taste that canned sauces just can’t match.
The image shows six hot dogs with soft light brown buns, each filled with a layer of dark brown chili meat, topped with a thick layer of melted creamy white cheese that covers most of the chili and bun. Some hot dogs show a bright yellow mustard drizzle underneath the chili. The food sits close together on a white marbled surface, with the cheese slightly oozing over the sides of the buns, creating a warm, rich visual. photo taken with an iphone --ar 2:3 --v 7 - Spicy Chili Dogs with Smoked Sausages, smoky chili dogs, spicy sausage hot dogs, easy chili dog idea, flavorful chili sausage recipes this …

Ingredients You’ll Need

The magic of these spicy chili dogs lies in the blend of spices and fresh ingredients that come together to create that legendary chili sauce. I always recommend using quality smoked sausages for that authentic smoky depth—you’ll notice the difference right away.

Flat lay of a small pile of bright red smoked paprika powder, a small heap of warm brown cumin powder, a tiny mound of vibrant red cayenne pepper powder, a small white bowl with pale yellow olive oil, two whole garlic cloves with papery skins, half a white onion with clean layers visible, half a glossy red bell pepper, a simple mound of fresh raw ground beef, a small white bowl of deep red tomato paste, a small white bowl filled with crushed red tomatoes, two rich brown-orange beef bouillon cubes, a small white bowl of clear water, six golden-brown smoked sausages with a slight sheen, six soft pale golden hot dog buns, a small pile of finely shredded pale yellow Colby cheese, a small white bowl of bright yellow mustard, a small white bowl of fine black pepper, a small white bowl of dried oregano leaves, a small white bowl of garlic powder, a small white bowl of onion powder, a small white bowl of mustard powder, a small white bowl of kosher salt crystals, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Spicy Chili Dogs with Smoked Sausages, smoky chili dogs, spicy sausage hot dogs, easy chili dog idea, flavorful chili sausage recipes
  • Smoked paprika: Adds warm, smoky notes; if you can’t find it, plain paprika works too.
  • Cumin powder: Offers earthiness that balances the spice beautifully.
  • Cayenne pepper: This is your heat factor—adjust to taste depending on your heat preference.
  • Garlic powder: A subtle punch of savory garlic flavor without overpowering.
  • Onion powder: Adds sweetness and depth to the chili.
  • Oregano: This herb brings out a nice herbal aroma in the chili sauce.
  • Mustard powder: Gives a little tangy spice that brightens up the flavors.
  • Black pepper: For that classic peppery bite.
  • Olive oil: For sautéing the fresh aromatics smoothly.
  • Garlic cloves: Freshly minced garlic always adds the best flavor.
  • Onion: Finely chopped to melt into the chili sauce, adding sweetness and texture.
  • Red capsicum/bell pepper: Fresh and slightly sweet, boosting the chili’s complexity.
  • Ground beef: You’ll want lean enough to avoid grease but fatty enough for flavor—beef mince around 80/20 works great.
  • Tomato paste: Concentrated tomato flavor that thickens your sauce.
  • Canned crushed tomato: Base of the chili sauce, adding that fresh tomato tang.
  • Beef cubes: I love Oxo cubes here, easily crumbled, adding deep, meaty flavor.
  • Water: To simmer everything together and let the sauce come alive.
  • Cooking/kosher salt: Essential for seasoning and bringing out all those complex flavors.
  • Smoked sausages: Choose your favorites like kransky, bratwurst, half-smoke, or good-quality hot dogs.
  • Hot dog buns: Choose soft buns that can soak up some chili without falling apart.
  • White onion: Finely chopped, for garnish and crunch.
  • Yellow mustard: I use classic Heinz American mustard for that nostalgic chili dog vibe.
  • Colby or Monterey Jack cheese: Shredded—melts beautifully and adds creaminess.
  • Crinkle cut potato chips: Optional but highly recommended for that classic chili dog experience!
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One thing I love about this Spicy Chili Dogs with Smoked Sausages Recipe is how easy it is to tweak. Whether you want to tone down the heat, opt for a different sausage, or even adjust it to be a little more veggie-friendly, there’s an option for you.

  • Milder version: I’ve made this with less cayenne pepper and added a splash of tomato sauce to soften the heat for the kids—it worked like a charm.
  • Vegetarian twist: Swap the ground beef for plant-based mince and use vegetarian sausages—still deliciously smoky and satisfying.
  • Extra spicy: If you’re a heat lover like me, add diced jalapeños or a dash of hot sauce in the chili sauce to crank it up.
  • Cheese variations: Try sharp cheddar or a smoked gouda for different melty textures and flavor profiles.

How to Make Spicy Chili Dogs with Smoked Sausages Recipe

Step 1: Build Your Chili Base

Start by heating the olive oil in a large pan over medium heat. Toss in your finely minced garlic, chopped onion, and red capsicum, sautéing until everything’s soft and aromatic—this usually takes about 5 minutes. This step is crucial because it forms the flavorful foundation of your chili sauce.

Step 2: Spice It Up and Brown the Beef

Next, sprinkle in all your dry spices: smoked paprika, cumin, cayenne, garlic powder, onion powder, oregano, mustard powder, and black pepper. Give everything a good stir to toast the spices lightly—this awakens their flavors. Then add in your ground beef, breaking it up with your spoon as it browns evenly. This part smells incredible, and you’ll want to keep stirring so it browns nicely but doesn’t stick.

Step 3: Simmer the Chili Sauce

Once your beef is nicely browned, stir in the tomato paste and canned crushed tomatoes. Crumble and add the beef cubes, then pour in the water and season with salt. Bring everything to a simmer, reduce the heat to low, and let it cook gently for about 3 hours. I know it sounds like a long wait, but slow simmering really deepens the flavors and thickens the sauce perfectly. Midway through, I like to blitz the chili a little with an immersion blender—this replicates the slightly smooth texture that keeps the chili clinging to the sausage.

Step 4: Cook the Smoked Sausages

While your chili is simmering away, warm up your smoked sausages. You can pan-fry them in a skillet or cook them on the BBQ for that extra charred flavor. Make sure they’re heated through and the skin has a nice snap to it—this makes for a satisfying bite.

Step 5: Assemble Your Chili Dogs

Toast your hot dog buns lightly to help them hold up against the juicy chili. Place a hot sausage in each bun, ladle over a generous amount of that thick, spicy chili sauce, then sprinkle with finely chopped white onion and shredded Colby or Monterey Jack cheese. Don’t forget a squirt of yellow mustard for that classic finish. For the ultimate crunch, serve with crinkle cut potato chips on the side—this nostalgic combo always gets raves from guests!

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Pro Tips for Making Spicy Chili Dogs with Smoked Sausages Recipe

  • Slow Simmer for Flavor: Don’t rush the chili—letting it simmer on low for 3 hours melds flavors beautifully and thickens your sauce nicely.
  • Use Quality Sausages: Cheap “footy franks” don’t hold a candle to smoked sausages like kranskys or half-smokes; they make all the difference.
  • Blitz for Smoothness: I learned that lightly blending the chili mid-simmer helps it stick to the sausage better, just like Ben’s famous chili dogs.
  • Toast the Buns: Toasting helps the buns hold the juicy chili without falling apart—a small step with a big impact.

How to Serve Spicy Chili Dogs with Smoked Sausages Recipe

A white paper-lined basket holds a chili cheese hot dog with a light brown bun that cradles a cooked sausage topped with thick, dark brown chili and melted white cheese that spills slightly over the edges. Around the hot dog are light yellow, ridged potato chips scattered inside and slightly outside the basket. A tall glass of light golden beer with a foamy white head stands behind the basket, all set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Spicy Chili Dogs with Smoked Sausages, smoky chili dogs, spicy sausage hot dogs, easy chili dog idea, flavorful chili sausage recipes

Garnishes

I’m a big fan of the classic fixings: finely chopped white onion for crunch, a drizzle of yellow mustard for tang, and plenty of shredded cheese to melt over the chili. The onions add just the right bite to balance the rich chili, and you can’t beat that gooey cheese melting into every nook.

Side Dishes

For sides, crinkle cut potato chips are my go-to for nostalgia and extra crunch. If I want something a little more substantial, I’ll whip up a simple coleslaw or baked beans—both slide delightfully alongside these chili dogs and steal the show at BBQs.

Creative Ways to Present

For game days or casual parties, I like serving chili dogs on big platters with small bowls of extra toppings: jalapeños, pickled onions, extra cheese, and hot sauce. That way, guests can customize their dogs exactly how they like. It’s fun and makes the meal feel more interactive!

Make Ahead and Storage

Storing Leftovers

I usually store leftover chili in an airtight container in the fridge. It keeps well for about 3-4 days, and I’ve found that the flavors actually deepen overnight. Just reheat gently on the stove or in the microwave.

Freezing

This chili sauce freezes beautifully! I portion it into freezer-friendly containers so I can pull it out and defrost quickly for future chili dogs or even as a topping for other dishes. Just thaw in the fridge overnight before reheating.

Reheating

When reheating your chili sauce, do it gently on low heat with a splash of water if it’s thickened too much. For sausages, I recommend reheating in a pan or oven to keep their texture rather than the microwave, which can make them rubbery.

FAQs

  1. Can I use regular hot dogs instead of smoked sausages in this recipe?

    Absolutely, you can use regular hot dogs, but I highly recommend using smoked sausages like kranskys or bratwurst if possible. They have a richer, smokier flavor and a firmer texture that holds up better against the thick chili sauce, giving you a better overall experience.

  2. How spicy is this Spicy Chili Dogs with Smoked Sausages Recipe?

    The heat comes mainly from cayenne pepper, but you can easily adjust the spice level to your liking. If you want it milder, reduce the cayenne or skip it altogether. For more heat, add extra cayenne or fresh jalapeños for a fiery kick.

  3. Can I prepare the chili sauce ahead of time?

    Yes, making the chili sauce a day or two ahead actually improves the flavor as the spices meld. Just store it in an airtight container in the fridge and reheat gently before serving. It’s perfect for busy days when you want a quick meal.

  4. What’s the best way to keep the hot dog buns from getting soggy?

    To prevent soggy buns, toast them lightly before assembling. This creates a barrier that helps the bun hold the juicy chili and sausage without falling apart, giving you that perfect bite every time.

Final Thoughts

This Spicy Chili Dogs with Smoked Sausages Recipe is truly one of those dishes that brings people together. Every time I make it, my family goes crazy for that smoky, spicy chili wrapped around a juicy sausage. It’s perfect for summer BBQs, casual dinners, or whenever you want to treat yourself. I promise, once you try this, you’ll be hooked on making chili dogs the way Ben’s Chili Bowl does — bold, flavorful, and unapologetically delicious. So, put on your apron, fire up the stove, and get ready for the ultimate chili dog experience!

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Spicy Chili Dogs with Smoked Sausages Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 638 reviews
  • Author: Jaden
  • Prep Time: 20 minutes
  • Cook Time: 3 hours 30 minutes
  • Total Time: 3 hours 50 minutes
  • Yield: 6 servings (6 – 8 hot dogs)
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
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Description

This recipe for chili dogs features smoky, boldly spiced chili sauce inspired by the famous Ben’s Chili Bowl half-smoke chili dogs in Washington DC. The chili, made with a blend of paprika, cumin, garlic, onion, and other spices, is thickened and smoothed by blitzing, creating a perfect sauce to smother high-quality smoked sausages in toasted buns. Served with shredded cheese, chopped onions, mustard, and optional crinkle-cut potato chips, this classic American comfort food is perfect for summer BBQs, gatherings, and game days.

Ingredients

Spice Mix

  • 3 tsp smoked paprika (substitute plain paprika if needed)
  • 3 tsp cumin powder
  • 1 tsp cayenne pepper (adjust to taste)
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp oregano
  • 1/2 tsp mustard powder
  • 1/2 tsp black pepper

Chili Sauce

  • 1 tbsp olive oil
  • 2 garlic cloves, finely minced
  • 1/2 onion, finely chopped
  • 1/2 red capsicum (bell pepper), finely chopped
  • 500 g (1 lb) ground beef / beef mince
  • 1 tbsp tomato paste
  • 400 g (14 oz) canned crushed tomato
  • 2 beef cubes (e.g., Oxo, easy to crumble)
  • 1 1/2 cups water
  • 3/4 tsp cooking or kosher salt, plus more to taste

Assembly

  • 6 good smoked sausages (kransky, bratwurst, half-smoke, or hot dogs of choice)
  • 6 hot dog buns
  • 1/2 white onion, finely chopped
  • Yellow mustard (such as Heinz American mustard)
  • 2 cups shredded Colby or Monterey Jack cheese (or other choice)
  • Plain crinkle cut potato chips (optional, traditional side)

Instructions

  1. Prepare the Spice Mix: In a small bowl, combine smoked paprika, cumin powder, cayenne pepper, garlic powder, onion powder, oregano, mustard powder, and black pepper. Set this spice blend aside for adding into the chili sauce later.
  2. Sauté Aromatics: Heat olive oil in a large pan over medium heat. Add minced garlic, finely chopped onion, and red capsicum. Cook, stirring frequently, until the vegetables soften and become fragrant, about 5 minutes.
  3. Cook Ground Beef: Add the ground beef to the pan with the sautéed vegetables. Use a spatula to break up the meat and cook until browned and no longer pink, about 8–10 minutes.
  4. Add Tomato and Spices: Stir in the tomato paste and canned crushed tomatoes. Crumble in the beef cubes, then add the prepared spice mix and water. Season with 3/4 tsp salt. Mix thoroughly to combine all ingredients.
  5. Simmer Chili Sauce: Bring the chili sauce to a gentle boil, then reduce the heat to low and simmer uncovered for approximately 3 hours (around 210 minutes), stirring occasionally to prevent sticking and to allow flavors to meld and the sauce to thicken.
  6. Blend Chili Sauce: After simmering, use a blender or an immersion blender to blitz the chili sauce until it becomes thick and almost smooth. This step enhances flavor release and creates a texture that clings well to the sausages.
  7. Cook Sausages: Meanwhile, cook the smoked sausages separately either by pan-frying over medium heat until golden and heated through, or by grilling for a smoky char.
  8. Toast Buns and Assemble: Lightly toast the hot dog buns to add a slight crispness. Place a cooked sausage inside each bun, ladle a generous amount of the thickened chili sauce over the top, then top with finely chopped white onions, a drizzle of yellow mustard, and shredded Colby or Monterey Jack cheese.
  9. Serve: Optionally serve chili dogs with plain crinkle cut potato chips on the side for a traditional touch. Enjoy hot and fresh for best flavor.

Notes

  • Recipe video available to guide you through the process.
  • This chili dog is a pan-fried or BBQ sausage smothered in a thick, boldly spiced chili sauce, ideal for summer BBQs, social gatherings, and game-day events.
  • The chili sauce is a copy-cat of the famous Ben’s Chili Bowl half-smoke chili dogs from Washington DC, celebrated for its thick, smooth texture and bold spices.
  • Blending the chili sauce after simmering releases extra flavor and thickens the sauce so it adheres nicely to the sausages.
  • Use good quality smoked sausages rather than cheap hot dog ‘footy franks’ for an authentic taste similar to Ben’s Chili Bowl.

Nutrition

  • Serving Size: 1 chili dog
  • Calories: 761 kcal
  • Sugar: 8 g
  • Sodium: 1458 mg
  • Fat: 52 g
  • Saturated Fat: 21 g
  • Unsaturated Fat: 27 g
  • Trans Fat: 1 g
  • Carbohydrates: 34 g
  • Fiber: 4 g
  • Protein: 39 g
  • Cholesterol: 142 mg
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Hey everyone! I'm Jaden, and welcome to YummyHere! Basically, I'm obsessed with food. Like, really obsessed. So, I figured, why not share all my yummy creations with the world? Hopefully, you'll find something here that makes you say "Yum!" (because that's the goal, right?). Let's get cooking!

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