Who else is a hot dog chili snob?
The canned stuff? You have to be kidding.
I also approach hot dog chili from a utilitarian standpoint as well. It must be thick. It needs to stay on the dog and in the bun. This is a must when you're standing around at a cookout. If the chili is too thin, you could be unknowingly auditioning for a summer laundry detergent commercial.
And one final hot dog chili must: it has to be sweet. Like sloppy joes. So if you're into the thinner, more savory hot dog chili, this is not your recipe. Don't say I didn't warn you! But if you like sweet and thick with a bit of spice, come on down.
T-minus 10 minutes to enough chili for like 10 hot dogs. Ready?
Here's what you need. Notice the chipotle. It's optional but I love it! It adds a little bit of a smoky taste and doesn't make this spicy since we're only adding 1/4 tsp. Also notice the dehydrated onion. You can use a whole yellow onion if you have one on hand. I didn't have one and I didn't want to use a red onion for this (I like red onion raw on top of my hot dog). It's good either way.
You basically cook the hamburger and add all this stuff to it to make hot dog chili. Yes, that's it. I use about 2 tablespoons for each dog. The chili is super thick and sweet so you don't need too much.
Homemade Hot Dog Chili
adapted from Tyler Florence
1 pound ground beef
1 regular yellow onion or dehydrated onion equivalent (about 1/4 cup)
2 cups ketchup*
1 tbsp. chili powder
2 tbsp. yellow mustard
1 tsp. garlic powder
1/4 tsp. ground chipotle pepper (optional)
Cook ground beef thoroughly in a large skillet and drain. Return the hamburger to the pan and add the ketchup. Stir until combined. Add in the remaining ingredients and stir until incorporated. Let simmer for a few minutes to thicken up. Serve 2 tablespoons or so for each hot dog - or to your taste. Makes enough chili for about 8-10 hot dogs.
*If you're worried about the sweetness, you could try subbing half the ketchup with plain tomato sauce.