Hey there, kitchen adventurers! Do you ever get that craving for a perfectly topped hot dog, the kind that screams summer cookouts and childhood memories? I know I do! And when that craving hits, there’s nothing quite like a batch of homemade hot dog chili to make everything feel just right. Forget those bland, store-bought versions; today, we’re diving into a recipe that’s so simple to whip up, yet bursting with flavor that will have everyone asking for seconds. This isn’t just any chili; it’s THE chili that will elevate your hot dogs from “good” to “absolutely unforgettable.” Get ready to impress yourself and everyone you share it with!
Why You’ll Love This Recipe
- Fast: Ready in about an hour, making it perfect for a weeknight meal or last-minute gathering.
- Easy: Seriously, if you can brown some meat and chop an onion, you’ve got this!
- Giftable: Makes a generous batch, perfect for sharing with neighbors or freezing for future cravings.
- Crowd-pleasing: From kiddos to grown-ups, everyone loves a good hot dog topped with this savory chili.
Ingredients
Gather ’round, friends, and let’s see what deliciousness we need for this magic:
- 1 teaspoon olive oil: Just a touch to get things started.
- 1 ½ pounds ground beef or ground turkey: Your protein base! I often use a mix, but either works beautifully.
- 1 cup chopped onion: Adds a wonderful sweetness and depth.
- 1 tablespoon minced garlic: Because, well, garlic makes everything better.
- 1 tablespoon chili powder: Our star spice!
- 1 tablespoon brown sugar: This is my little secret for that perfect balance of sweet and savory.
- 1 teaspoon cumin: For that warm, earthy goodness.
- ½ teaspoon dried oregano: A classic herb that complements the other flavors.
- ½ teaspoon salt: To bring all those flavors together.
- 1 (8 oz) can tomato paste: This is what gives our chili that rich, concentrated tomato flavor and lovely thickness.
- 2 (10 oz) cans Rotel, undrained: These diced tomatoes with green chilies add a delightful little kick and a fresh tomato taste.
- 1 (16 oz) can red kidney beans, rinsed and drained (optional): If you love a heartier chili, these are your friends! I often leave them out for a more classic hot dog topping, but they’re a great addition if you want more substance.
- 1 ½ cups beef broth: This helps everything simmer and meld together into a beautiful, cohesive chili.
How to Make It
Alright, let’s get cooking! It’s as easy as 1-2-3 (okay, maybe a few more steps, but they’re all super simple!):
- Heat things up: Grab a large pot or Dutch oven and heat your olive oil over medium-high heat.
- Brown the meat: Toss in your ground beef or turkey. Break it up with a spoon as it cooks until it’s beautifully browned. Don’t forget to drain off any excess grease – nobody likes a greasy chili!
- Add the aromatics: Now, toss in your chopped onion and minced garlic. Cook them with the meat, stirring occasionally, until the onion softens up, which usually takes about 5 minutes. You’ll start to smell that amazing aroma building!
- Spice it up: Stir in the chili powder, brown sugar, cumin, oregano, and salt. Let it cook for about 1 minute, stirring, until it’s wonderfully fragrant. This little step really wakes up those spices!
- Bring it all together: Time for the flavor boosters! Add the tomato paste, the undrained Rotel, your rinsed and drained kidney beans (if you’re using them, of course), and the beef broth. Give it all a good stir to make sure everything is nicely combined.
- Simmer and meld: Bring the chili to a gentle simmer. Once it’s bubbling, reduce the heat to low, pop on a lid, and let it cook for at least 30 minutes, giving it a stir now and then. For an even richer, deeper flavor, I sometimes let mine go for an hour or even two! The longer it simmers, the more those flavors marry.
Substitutions & Additions
Feeling creative? This recipe is wonderfully forgiving and open to your personal touch!
- Spice Level: Want it spicier? Add a pinch of cayenne pepper or a dash of hot sauce. Prefer it milder? You can omit the Rotel and use plain diced tomatoes with a pinch of chili powder.
- Beans, Beans, Beans: Pinto beans or black beans are also fantastic if you want to swap out the kidney beans or add a different variety.
- Veggies: Feel free to add diced bell peppers along with the onions for extra color and nutrition.
- Sweetness: If you don’t have brown sugar, a little bit of honey or maple syrup can work in a pinch.
- For a thicker chili: If you prefer a really thick, spreadable chili, you can simmer it uncovered for the last 15-20 minutes of cooking.
Tips for Success
A few little tricks to make your chili-making journey even smoother:
- Don’t Skip the Simmer: The longer this chili simmers (on low heat!), the better the flavors will develop. I often make a big batch and let it simmer for a couple of hours.
- Taste and Adjust: Before you serve, always taste your chili. Does it need a little more salt? A touch more sweetness? Adjust to your liking!
- Prep Ahead: You can chop your onions and mince your garlic a day in advance and store them in airtight containers in the fridge. This makes the cooking process even faster!
- Drain the Grease: Properly draining the grease after browning your meat is key to a clean-tasting chili.
How to Store It
This chili is a dream for make-ahead meals and leftovers!
- In the Fridge: Once cooled, store leftover chili in an airtight container in the refrigerator for up to 3-4 days.
- In the Freezer: This chili freezes beautifully! Let it cool completely, then transfer it to freezer-safe bags or containers. It can be stored in the freezer for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave.
FAQs
Can I make this vegetarian?
Absolutely! You can substitute the ground meat with a plant-based crumble or add extra beans and vegetables for a hearty vegetarian version. Just follow the same cooking steps!
How long does it take to cook?
The active cooking time is about 20-25 minutes, with a minimum of 30 minutes of simmering. For the best flavor, you can simmer it for up to 2 hours.
What are the best toppings for this chili?
The classic! Freshly chopped onions, shredded cheddar cheese, a dollop of sour cream or Greek yogurt, and of course, plenty of hot dogs!
Can I make this ahead of time?
Yes, you absolutely can! The flavors actually get even better when the chili sits for a day. Just reheat it gently before serving.
The Best Homemade Hot Dog Chili
Equipment
- Large pot or Dutch oven
Ingredients
Main ingredients
- 1 teaspoon olive oil
- 1.5 pounds ground beef or ground turkey a mix is also good
- 1 cup chopped onion
- 1 tablespoon minced garlic
- 1 tablespoon chili powder
- 1 tablespoon brown sugar
- 1 teaspoon cumin
- 0.5 teaspoon dried oregano
- 0.5 teaspoon salt
- 1 (8 oz) can tomato paste
- 2 (10 oz) cans Rotel, undrained diced tomatoes with green chilies
- 1 (16 oz) can red kidney beans rinsed and drained (optional)
- 1.5 cups beef broth
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add ground beef or turkey and break it up with a spoon. Cook until browned. Drain off excess grease.
- Add chopped onion and minced garlic to the pot. Cook with the meat, stirring occasionally, until the onion softens (about 5 minutes).
- Stir in chili powder, brown sugar, cumin, oregano, and salt. Cook for 1 minute, stirring, until fragrant.
- Add tomato paste, undrained Rotel, kidney beans (if using), and beef broth. Stir to combine.
- Bring the chili to a gentle simmer. Reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally. For richer flavor, simmer for an hour or more.