I’m actually unsure that you can handle the recipe I am about to bestow upon you. You’ll probably try to put your spin on it and end up making the world’s worst chili dogs. You may make them exactly as described and think they suck. You will have been mistaken.
This recipe was not handed down to me by my forefathers. In fact, the last correspondence I had with my father before he passed was about how his chili dog recipe needed work. I have been making this hot dog chili the same way for a few years, but it took over a decade to perfect.
No awards have been given to these chili dogs for a number of reasons. First, I think it’s unfair to enter a competition using the world’s greatest chili dog recipe. Second, medals are just too damn showy and trophy’s take up too much space. Our house would be overrun and we’d have no room to make more chili.
Without further ado, the world’s best chili dog recipe, patent pending.
- 1-1½ pounds of 90/10 ground beef. 93/7 is better
- 1 white onion chopped (half for the chili, half to dress the dogs, the scraps go in a pot with the hot dogs)
- 1 Tbsp salted butter
- 1 15oz can of tomato sauce
- 2 Tbsp of chili powder
- ½ heaping tsp of ground cumin
- 1 Tbsp of yellow mustard
- 1 can of low sodium chicken stock
- Brown the onions and ground beef together with butter
- Break up the ground beef as you see fit
- When fully cooked, add remaining ingredients except for the chicken stock
- If possible, add the juice from the hot dogs directly to the chili
- Add some chicken stock to thin it out a bit, simmer until it’s time to eat (adjust stock to your preference)
- Salt to taste
- Boil hot dogs lightly in water and onion scraps
- Let them sit as long as you want, bring them up to temperature when it’s time to grub
- Heat buns (wrapped in foil) in a 350 degree oven for 5 minutes
- Dress dogs with chili, a good amount of mustard on top of the chili and white onions to finish it off