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Chili Dogs

Chili Dogs

Make the chili in advance if you’d like; it keeps well in the refrigerator for several days or freezes well.

  • Yield:

    12 hot dogs



1 tablespoon of olive oil
1 medium of onion finely chopped
3 garlic cloves minced
1 jalapeño pepper finely chopped
1 pound of 85% lean ground beef
2 tablespoons of chili powder
1 teaspoon of ground cumin
1 teaspoon of dried oregano
1 (14.5-ounce) of can petite diced tomoatoes
3 tablespoons of tomato paste
1/2 teaspoon of sea salt
1/4 teaspoon of ground black pepper
12 all-beef hot dogs
12 hot dog buns
1 1/2 cups of shredded extra sharp cheddar cheese
sliced fresh jalapeño peppers optional


  1. Heat the oil in a Dutch oven over medium. Add the onion, garlic and jalapeño pepper; cook, stirring occasionally, until starting to soften, 1-2 minutes. Stir in the beef, chili powder, cumin and oregano; cook, breaking up into smaller pieces, until no longer pink, 4 minutes. Add the diced tomatoes and tomato paste, bring to a simmer, cover, reduce the heat to medium-low and cook, stirring occasionally, 25 minutes. Remove from the heat and stir in the remaining 1/2 teaspoon salt and pepper; keep warm.
  2. Heat a nonstick grill pan over medium. Using a knife, make several shallow slits on each hot dog then place in pan. Cook the hot dogs, turning occasionally, until well marked and heated through about 7-8 minutes.
  3. Place a hot dog in each bun and top with some of the chili, 2 tablespoon of the cheese and jalapeño slices if using.