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Chili dogs
Recipe video above. A pan-fried or BBQ sausage smothered in chili sauce in a hot dog bun. Cracker of a recipe for summer BBQ's, gatherings with friends and game-day! My chili sauce is a copy-cat of the famous Ben's Chili Bowl half-smoke chili dogs in Washington DC. Love how their boldly spiced chili sauce is thick and almost "smooth", so it stays in the hot dog better. I replicated this by blitzing the chili a bit. Releases flavour, thickens the sauce. Win!Also, skip the cheap hot dog "footy franks". Do what Ben's does - use a good smoked sausage.
👥 6 Servings⏱️ Prep & Cook: 3h 50m⏳ Prep: 20 min🔥 Cook: 3h 30m👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●oven
- ●slow cooker
- ●stove
- ●blender
- ●pan
📝 Preparation Steps
1
Chili sauce:
2
Sauté aromatics - Heat oil over medium high in a heavy based pot. Cook the onion, garlic and capsicum for ⏱️ 3 minutes.
tsp onion powder1 1/2onion (, finely chopped)1/2white onion (, finely chopped)1/2
3
Brown beef - Add beef and cook, breaking it up as you go, until you no longer see raw meat. Add tomato paste and stir for ⏱️ 1 minute.
tomato paste1 tbsp
4
Sauce - Add the spices, tomato, water, crumbled beef cube and salt. Stir well.
5
Slow cook ⏱️ 3 hours - Bring the chili to a simmer then turn down to low, on a small burner. Put the lid partially on (to allow for sauce reduction). Simmer for ⏱️ 3 hours on low (goal: small bubble every now and then), stirring just to ensure the base doesn’t catch. OR put it in a 160°C/325°F oven for ⏱️ 3 hours (lid partially cracked).
6
Slow cooker (Note 4) - Reduce water to 3/4 cup. After chili comes to a simmer on the stove, transfer everything to a slow cooker then cook on low for 6 to ⏱️ 8 hours on low.
7
Thicken sauce - Remove 1 1/2 cups of the chili into a container so the head of a stick blender will be submerged under the chili. Then blitz until smooth (~ ⏱️ 15 seconds). Add the pureed sauce back in the pot and stir well.
8
Sauce goal - As you stir, the remaining beef bits should become quite fine (rather than bolognese type chunks) because the beef is so tender. If the beef bits are not as small as desired, use a potato masher in the pot - it won't take long. The chili sauce should be a thick sauce that mounds up a bit when you scoop it, not runny. (Note 5) Keep sauce warm.
9
Optional rest overnight - Allow the sauce to cool then refrigerate overnight. As with most slow-cooked stewy things, the flavour improves! Reheat on the stove before proceeding.
10
Chili dogs:
11
Preheat oven to 180°C/350°F (160°C fan).
12
Grill/pan-fry - Preheat a pan with 1/2 tbsp oil (or the BBQ) on medium / medium high. Brown the stages all over until they are heated through (they are already cooked inside, it's just about heating/colour).
13
Assemble - Place hot dog buns on a tray. Stuff with a sausage, top with a squiggle of mustard and a sprinkle of onion. Spoon over a generous amount of warm chili sauce, top with cheese.
hot dog buns6tsp onion powder1 1/2onion (, finely chopped)1/2white onion (, finely chopped)1/2
14
Bake for 7 to ⏱️ 10 minutes or until the cheese is melted. Serve immediately. Traditionally with a mound of plain crinkle cut potato chips and an ice cold beer!
Plain crinkle cut potato chips (, optional side for serving (traditional!))
Nutrition Facts
calories
761 kcal
fat Content
52 g
serving Size
1 serving
fiber Content
4 g
sugar Content
8 g
sodium Content
1458 mg
protein Content
39 g
trans Fat Content
1 g
cholesterol Content
142 mg
carbohydrate Content
34 g
saturated Fat Content
21 g
unsaturated Fat Content
27 g
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