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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
