There is something about enjoying a deliciously Smoked Chili Hot Dog and watching a baseball game. I have had my share over the years and to be honest not all have been, well, great. For this recipe, I did some research on what really makes the perfect smoked chili hot dog. Here it is…

If you like chili as much as I do, you have to check out my smoked beer beef chili or a fan favorite my over the top smoked white chicken chili.

Game Day Chili Dogs

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

A simple hot dog, while good, can be boring and not as filling. Add a heavy scoop of meaty chili and you have a meal! Now, there are a ton of chili recipes out there. While hearty, chunky chili’s are delicious, they are not good on a hot dog. You want a finer, simpler yet still super flavorful chili to cover your hot dog, but not overpower it in flavor.

This smoked chili hot dog recipe will show you how to achieve the perfect balance of delicate beefiness and hot dog heaven.

Ingredient list for a Smoked Chili Hot Dog.

• Ground beef: I always go with a 80/20 chuck roast. It’s the perfect balance of lean to fat ratio.

• Water: crucial ingredient to make the perfect chili.

• Beef broth: adds savory, beefy flavor to the chili.

• Mustard: adds tanginess to the chili and breaks up the rich savoriness.

• Worcestershire sauce: adds a level of tangy savoriness and salt.

• Tomato sauce: creamy base for the chili.

• Onion: finely chopped up yellow onion to texture and crunch in the chili.

• Seasoning: the perfect blend of paprika, cayenne pepper, chili powder, onion powder, garlic, salt, pepper and brown sugar.

• Hot dog: use kosher beef hot dogs for maximum flavor.

Start by making the smoked chili.

Can’t have a smoked chili hot dog without the chili itself. For me, it’s about the simplicity and fineness of the chili. I do not recommend using a traditional chunky beef chili recipe that you would enjoy in the fall.

Start by preheating the grill to a medium heat at 375 degrees Fahrenheit. Set it for dual zone cooking. Don’t have a grill or prefer to use the kitchen, replicate this recipe on the stove top using the same steps.

While the grill is heating up, finely chop up a yellow onion.

Place a dutch oven on the grill and add in the onion along with olive oil and beef bullion concentrate. Mix the ingredients together and sauté the onions over medium heat until they are soft and translucent.

Time to add in the meat. Add about 3 pounds of ground beef to the mix and start breaking it apart. Add equal parts water and beef stock and allow the beef to boil in the liquids. Cover the dutch oven with a lid and simmer over low to medium heat for 30 minutes.

This might not look very appetizing, but TRUST ME, it will cook down into the perfect chili.

This process will help break down the beef into super fine pieces making the texture and consistency perfect for a smoked chili hot dog.

Next, remove the lid and break up the beef. Make sure you have fine pieces of beef. This time, let if smoke uncovered for 30-45 minutes. The difference in time is based on the length it takes for most of the water to evaporate from the dish leaving a mushy consistency of the beef.

Leaving the lid open will also infuse the mixture with a layer of smokey flavor that will result in a perfectly smoked chili hot dog.

For the final step, add some flavor! Add in all the pre-measured seasonings including paprika, cayenne pepper, chili powder, onion powder, garlic, salt, pepper and brown sugar. You will also need tomato sauce, ketchup, mustard 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. Adjust accordingly.

Make a smoked chili hot dog

Once the chili is done and you can smell all the amazing savory aromatics, it’s time for the hot dogs.

The trick to add more flavor to your smoked chili hot dog is placing the kosher beef hot dogs into the chili itself. Submerge them in the mixture and cook for 10 minutes allowing the hot dogs to absorb the chili flavor and warm up.

While that’s cooking, steam the hot dog buns.

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! You get the creaminess of the chili that is full of amazing flavors, the bite of the hot dog and softness of the bun. You have to try this!

Have any leftovers?

The best part of this smoked chili hot dog recipe are the leftovers. The smoked chili is so good, it can be reused all week long!

Transfer the leftover chili into an airtight container and store it in the fridge. It can sit there for up to a week.

Make chili cheese fries, add some of the chili over your eggs for breakfast, make nachos or add you a baked potato. Enjoy!

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Smoked Chili Hot Dog

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.

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.

Prep Time 5 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Servings 8 People

Calories 751kcal

Author Maciek Zurawski

Ingredients

• 3 lbs Ground beef
• 1 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
• 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
• 8 Kosher beef hot dogs
• 8 Hot dog buns

Instructions

• Start by preheating the grill to a medium heat at 375 degrees Fahrenheit. Set it for dual zone cooking.
• Finely chop up a yellow onion and place it in a dutch oven with olive oil and beef bullion concentrate. Place the dutch oven on the grill and mix the ingredients together and sauté the onions over medium heat 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 over low to medium heat for 30 minutes.
• Next, remove the lid and break up the beef. Make sure you have fine pieces of beef. This time, let if smoke 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 pre-measured 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.
• Submerge the hot dogs in the chili mixture and cook for 10 minutes allowing the them to absorb the chili flavor and warm up.
• Steam the hot dog buns.
• 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 80/20 beef blend for optimal lean to fat ratio for flavor.

Make sure to taste and adjust seasonings.

Nutrition

Calories: 751kcal | Carbohydrates: 33g | Protein: 41g | Fat: 50g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Trans Fat: 2g | Cholesterol: 146mg | Sodium: 1490mg | Potassium: 821mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1369IU | Vitamin C: 4mg | Calcium: 129mg | Iron: 7mg