Smoked Chili Hot Dog

5 from 3 votes

Spring or fall, a smoked chili hot dog are always a good idea. Savory, smoked, rich flavors warming you up on those crisp game days.

Prep Time5

Cook Time1 30

Course: Main Course, Snack

Cuisine: American

Keyword: smoked chili hot dog, chili cheese dog, ballpark food, game day recipe, hot dog, chili dogs, grillin with dad recipes, grilling with dad recipes.

Servings: People

Author: Maciek Zurawski

Ingredients

8 Kosher beef hot dogs
8 Hot dog buns
3 lbs Ground beef
1/2 Yellow onion
1 tbsp Beef bullion concentrate
2 cups Water
2 cups Beef broth
1/2 cup Tomato sauce
1/2 cup Ketchup
2 tbsp Yellow mustard

Seasoning Mix

3 tbsp Chili powder
1 tbsp Worcestershire sauce
1 tbsp Brown sugar
1/2 tbsp Onion powder
1/2 tbsp Garlic powder
2 tsp Cayenne pepper
1 tsp Paprika
Pinch of salt and pepper for taste

Instructions

Start by preheating the grill to a medium heat at 300 degrees Fahrenheit and setting it up direct heat.
Finely chop up 1/2 a yellow onion and place it in a dutch oven with olive oil and beef bullion concentrate. Place the dutch oven on the grill, mix the ingredients together and sauté the onions until they are soft and translucent.
Add in the ground beef and start breaking it apart. Add water and beef stock and allow the beef to boil in the liquids. Cover the dutch oven with a lid and simmer for 30 minutes.
Remove the lid and break up the beef one more time. Continue cooking uncovered for 30-45 minutes. Cook until most of the water to evaporate from the dish leaving a mushy consistency of the beef.
Add in the seasonings, yellow mustard, ketchup, tomato paste and Worcestershire sauce. Mix everything together and cook for another 30 minutes, uncovered.
Do a final taste test to make sure salt and pepper levels are to your liking.
Drop the hot dogs in the chili mixture and cook for 10 minutes allowing the them to absorb the chili flavor and warm up.
To serve, place the flavorful warm hot dog into the steamed bun, drizzle some yellow mustard and pour a spoonful of the smoked chili over the top. To make it extra special, add some shredded cheddar cheese and bite in! Enjoy!

Notes

Make sure to finely chop up the onion. This will blend in with the ground beef making for a fine, non chunky chili.
Use an 90/10 beef blend for optimal lean to fat ratio for flavor.
Make sure to taste and adjust seasonings.

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