This homemade hot dog chili is perfect for serving on hot dogs, baked potatoes, french fries or nachos! We love that our chili has super fine beef crumbles that don’t fall off the bun. It’s perfect alone or as a base for many more hot dog toppings!
Ingredients
- 2 tablespoons olive oil
- 2 1/2 pounds ground beef (85-93%)
- 1 cup finely diced onion
- 1 tablespoon chopped garlic
- 2 tablespoons Worcestershire sauce
- 2 tablespoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup tomato paste
- 1/4 cup flour
- 1 1/2 cups beef broth
Instructions
- Add the olive oil to a heavy bottomed pot or dutch oven over medium heat. Add the ground beef to the pot, breaking up into fine crumbles as it cooks. Make sure to get the crumbles fairly small, take some time for this step. If there is a lot of grease, drain some from the pot but leave enough to cook the onions in.
- Add the onions and garlic along with the the Worcestershire sauce, chili powder, cumin, salt, pepper and tomato paste to the beef and stir to combine. Cook for 3-4 minutes until the onions begin to soften.
- Sprinkle in the flour, stir and cook for 1 minute. Pour in the beef broth, stir and bring to a simmer. Once simmering, reduce the heat to low and cover. Cook for 30 minutes, stirring occasionally until the chili has thickened and the flavors have developed. For an even richer flavor, continue simmering for up to 1 hour, adding a splash of water or broth if needed to maintain the desired consistency.
- Taste for seasonings and serve on hot dogs, hamburgers or spooned over french fries!
Recipe Notes
Remember to simmer the chili over low heat or the liquid will evaporate too quickly.
Store: Transfer leftovers to air tight containers and refrigerate promptly, within 2 hours. The chili will keep fresh for up to 4 days. If you still have leftover chili, you can transfer it to the freezer.
Reheat: Reheat the chili simply in the microwave or in a pot on the stove.
Recipe changes from the original: Upped the amount of beef broth from 1 cup to 1 1/2 cups (you might need even more if you’re doing a longer simmer) Increased the cumin from 1 teaspoon to 1 1/2 teaspoons, increased the chili powder from 1 tablespoon to 2 tablespoons.
- Category: Dinner
- Method: stove top
- Cuisine: American
