The Best Texas Chili Dogs

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Move over canned chili! This is the best chili sauce recipe! I guarantee, after trying this, you will never buy canned chili sauce for chili dogs again!

Ah yes, There is nothing like a nice Texas chili! You see, I am a Texas Native through and through. Much of my family has been here for over 200 years, so trust me when I tell you we know how to make a mean chili! This chili is perfect for chili dogs because it is spicy, has a hint of sweetness, and has a smoother texture, perfect for slathering on a hot dog.

Texas Chili sauce made for hot dogs

Growing up, there wasn’t a single summer event without a chili dog, courtesy of our favorite canned chili. Yes, we were that family and I absolutely loved canned chili! Chili dogs were also that quick weeknight dinner meal that my mom would throw together when she was short on time, but we didn’t mind because we loved chili dogs.

CHILI SAUCE INGREDIENTS

The ingredients that I use to make this delicious chili sauce are found in my everyday chili recipes. There are only two main differences here. I realize people have their own preferences, but there aren’t any beans in this recipe. This sauce is supposed to have a smoother finish, which makes these chii dogs so delicious!

• Ground Beef: I use an 80/20 beef-to-fat ratio for my chili recipes. I find that it gives the chili so much more flavor! Just be sure to drain all of the fat.
• Spice Blend: My typical chili spice blend of chili powder, cumin, garlic powder, onion powder, oregano, smoked paprika, and a hint of brown sugar.
• Peppers: It’s not Texas chili if it’s not spicy! I like using a combination of Chipotle in Adobo and Serrano peppers.
• Onion, garlic, and bell pepper: Your typical aromatic and flavor game players here. I like using green bell pepper in order to dial back the sweetness.
• Crushed tomato & tomato paste: These are the very base of this chili. They are needed for thickening the chili, providing the chili with much-needed acidity, and making it nice and tangy.
• Beef Broth: Adds a wonderful depth of flavor to the chili.

THE CHILI DOG

If you are going to make a Texas chili dog, then it’s go big or go home! Skip those small sausages and grab yourself some real, premium smoked sausage links.

Where I live, there are many grocery stores and meat markets that make lots of fresh, in-house smoked sausages. I just love the locally- made smoked garlic sausages! These days you can find many non-meat and seafood options too! If you can’t find any freshly made sausages, don’t fret, just grab yourself a pack of franks, bratwursts, or whatever you can find!

• Smoked Sausage: Freshly made, local sausages including Polish and German smoked links.
• Yellow Mustard: There is no mayo in a Texas chili dog, I repeat, no mayo! Grab a bottle of that classic yellow mustard and you are all set.
• Cheese: You are going to need a lot of this. Cheddar cheese and pepper jack are preferable, but American cheese works really well and melts like a dream!
• Hot dog buns: Look for something soft, yet sturdy enough to handle these chili dogs. I like using Brioche buns. They are soft, buttery, and delicious.
• Diced white onion: White onions are sharp, crisper, and bonus…. they last longer! I usually keep plenty of diced onion, prepped in the fridge for all of my BBQ favorites.

HOW TO MAKE CHILI DOGS

The secret to making this chili is to go low and slow. You want to layer in your flavor and cook this chili for 2 1/2 to 3 hours. You can actually cook it a bit longer if you want, just be sure to check your liquid level from time to time. This chili, like many other simmered soups and stews, will taste even better the next day. Once the seasoning has had a chance to settle, it is even better!

HOW TO MAKE THE CHILI SAUCE

1. Saute the vegetables: Add the oil and saute the onions and bell pepper until the vegetables are translucent.
2. Add the beef and garlic: Cook the beef until brown, then add in the garlic.
3. Add the rest of the ingredients: Add the tomato paste, crushed tomatoes, brown sugar, peppers, and all of the spices. Season with salt and pepper, then bring to a simmer.
4. Cook chili for 2 1/2 – 3 hours: Once all of the ingredients have been added, cover the pot loosely with a lid and turn the stove down to low heat and simmer for 2 1/2 to 3 hours.
5. Smooth the sauce: I use a potato masher to remove any large chunks of beef. I love this method and I use it for other ground beef recipes because no special equipment is needed and it’s so easy!
6. Remove from heat: Once the sauce is ready remove it from the heat.

ASSEMBLE THE CHILI DOGS

1. Cook the sausage: I am a huge fan of smoking or grilling the sausage on the bbq pit, but pan frying is perfectly fine! If you live in the southern states, like me then you know exactly what I am talking about.
2. Load up the dogs: Fill the hot dog buns with the sausage, then add mustard, diced onion, and chili.
3. Top with cheese: Finish dressing the chili dogs by adding cheese. I like using a combination of cheese sauce and shredded cheddar cheese. Growing up, we would add a slice of American cheese before broiling it in the oven.
4. Bake: Place the chili dogs in a preheated oven for about 10 minutes. You can also broil the chili dogs for 1-2 minutes for a nice bubbly, golden-brown finish.

Hungry for more recipes? Check out these delicious summertime eats:

• The Best Cowboy Bacon Burger Patties
• The Most Delicious Smoky Chipotle Burger Patties
• How To Make Peach Cobbler

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