Hot Dog Chili

This is the saucy, finely textured chili that belongs on top of a hot dog, not in a bowl with a spoon. Ground beef gets broken up in hot water until smooth before the seasonings go in, which gives it that classic hot dog stand consistency: no chunky meat, just a thick, spoonable sauce.

The flavor base is simple and old-school: yellow mustard, ketchup, chili powder, a little sugar, and apple cider vinegar. That combination hits all the sweet-tangy-spicy notes you expect from a proper chili dog topping.

An hour of slow cooking lets everything meld and the onions break down into the sauce. If it gets too thick, thin it out with water or beer.

Pro Tips

• Break the ground beef into very small pieces and stir with the hot water until completely smooth. Any lumps will stay lumpy through the whole cook.
• Use yellow mustard, not Dijon. This is a ballpark-style chili and yellow mustard gives it that unmistakable tang.
• Start with less salt and adjust at the end. The ketchup and mustard already bring sodium.
• Make a double batch and freeze in portions. This thaws and reheats perfectly for quick chili dogs.

Variations

• Add a splash of beer instead of water for a slightly deeper, maltier flavor.
• Stir in a teaspoon of cumin and a dash of cayenne for extra warmth.
• Use this as a topping for fries, nachos, or baked potatoes too.