Print

Irresistible Hot Dog Chili Recipe How to Make Easy Coney Island Style Chili

hot dog chili recipe - featured image
Print Recipe

A quick and flavorful Coney Island style hot dog chili with a perfect balance of spices and a thin, saucy texture that complements hot dogs perfectly.

Ingredients

Scale
  • 1 pound (450 grams) ground beef (85% lean)
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 cup (240 ml) water or beef broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce
  • Salt, to taste
  • Black pepper, to taste
  • 8 hot dogs, your favorite kind
  • 8 hot dog buns
  • Diced onions (optional, for topping)
  • Yellow mustard (optional, for topping)

Instructions

  1. Finely chop 1 medium yellow onion and mince 2 garlic cloves. Set aside.
  2. Heat a large skillet over medium-high heat. Add 1 pound of ground beef and cook, breaking it up with a wooden spoon, until fully browned and no longer pink, about 6-8 minutes. Drain excess fat if desired.
  3. Push the meat to one side of the pan. Add the chopped onions and minced garlic to the empty side. Cook, stirring occasionally, until onions are translucent and soft, about 4 minutes. Mix everything together.
  4. Stir in 2 tablespoons tomato paste until it coats the meat and onions. Sprinkle in 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and 1/4 teaspoon ground cinnamon. Stir to evenly distribute spices and let them toast slightly for about 1 minute.
  5. Add 1 cup of beef broth or water, 1 tablespoon brown sugar, and 1 tablespoon Worcestershire sauce. Stir to combine. Reduce heat to low and let simmer gently for 15-20 minutes, uncovered, stirring occasionally.
  6. Season with salt and black pepper to taste. Adjust seasoning if needed.
  7. While the chili simmers, heat hot dogs according to package instructions and lightly toast buns if desired.
  8. Spoon the hot dog chili generously over cooked hot dogs in buns. Top with diced onions and yellow mustard if desired. Serve immediately.

Notes

If chili is too thick, add a splash of water or broth to loosen. If too thin, simmer longer to reduce. Browning the meat properly adds depth of flavor. Toast spices briefly with tomato paste to release aroma. Worcestershire sauce adds umami depth. Chili tastes better the next day after flavors meld. Can be stored refrigerated up to 3 days or frozen up to 2 months.

Nutrition

Keywords: hot dog chili, Coney Island chili, easy chili recipe, quick chili, hot dog topping, classic chili, savory chili

Find it online: https://realityeats.com/irresistible-hot-dog-chili-recipe-how-to-make-easy-coney-island-style-chili/