Hot Dog Chili Recipe: The Classic Topping Made Better

Hot dog chili is not the same as bowl chili. Bowl chili has chunks of beef, beans, and a thick, stew-like consistency. Hot dog chili is finer, saucier, and designed to stay on the hot dog rather than sliding off.

Here is the recipe — and the sauce that makes the whole build work.

Ingredients (makes enough for 12–16 hot dogs):

• 1 lb ground beef (80/20)
• 1 cup beef broth
• 1 can (8 oz) tomato sauce
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp black pepper
• 1/4 tsp cayenne (adjust to heat preference)
• Salt to taste

Instructions:

1. Brown the ground beef in a skillet over medium-high heat, breaking it into very fine pieces as it cooks. The finer the grind, the better it stays on the hot dog.
2. Drain excess fat.
3. Add beef broth and tomato sauce.
4. Add all spices.
5. Simmer over medium-low heat for 20–25 minutes, stirring occasionally, until the chili thickens and the liquid reduces.
6. The consistency should be thick but still saucy — it should coat the hot dog without being dry.

• All-beef frank, grilled or griddle-cooked
• Steamed bun
• Yooze It Sauce® on the bun (applied first — the creamy tang is the base layer)
• Hot dog chili (spooned generously over the frank)
• Shredded cheddar
• Diced white onion
• Optional: pickled jalapeños

The Yooze It Sauce® on the bun creates a flavor base that the chili builds on. The creamy tang of the sauce complements the spicy, savory chili and adds depth to every bite.

0g sugar. Versatile Everything Sauce. You Can Yooze It On Everything™.

Order Yooze It Sauce® — $8.99