If you’re looking for a true no bean hot dog chili that tastes like it belongs on a chili dog, you’ve found it. Ground beef, tomato sauce, broth, and a bold blend of spices come together in about 20 minutes, and there are no seasoning packets involved.
I always make this when I want chili dogs that feels like I’m at a good burger joint. No mystery powder, no overly sweet canned sauce, just real ingredients that you can adjust exactly how you like them. You get is a savory chili made with a bold smoky spice blend that simmers together on the stovetop in under 25 minutes.
Jump to:
- WHY THIS WORKS AS A TOPPING
- INGREDIENT NOTES & OPTIONAL FLAVOR BOOSTERS
- Pro Tip
- THE 3 INGREDIENT SHORTCUT VERSION
- NAILING THE TEXTURE: CHUNKY VS. DINER STYLE
- HOW THICK SHOULD HOTDOG CHILI BE?
- SERVING IDEAS
- MAKE AHEAD & STORAGE TIPS
- FAQs
- MORE GRILLING RECIPES
- MADE THIS RECIPE?
- Homemade Hot Dog Chili (No Beans, No Seasoning Packets) Recipe
WHY THIS WORKS AS A TOPPING
There is a big difference between a bowl of chili and a chili meant for topping. A topping chili needs to be nice and thick, with flavors that complement rather than overpower a grilled hot dog. Because we use a good mix of cumin, Spanish paprika, and chili powder, that smoky kick still stands out among the other toppings like sharp cheddar, mustard, and diced onions.
INGREDIENT NOTES & OPTIONAL FLAVOR BOOSTERS
We are building a good base here, but hot dog chili is highly personal. Keep these notes in mind before you start cooking:
- Ground Beef: Ground beef is the best meat to use for this recipe. It’s inexpensive and can stand longer cooking periods, so when keeping it warm in a warmer of some type, the ground beef won’t become tough. Use ground turkey as a healthier alternative to ground beef.
- Tomato Sauce vs. Puree: Either works. Sauce gives a smoother finish. Puree makes it slightly thicker.
- Chicken Broth: Use low sodium chicken broth as a healthier alternative to decrease the salt in this recipe.
- Salt: To make sure it’s not too salty, add salt with caution as most hot dogs are already slightly salty.
Pro Tip
Optional Flavor Boosters – If you grew up loving a hot dog sauce with a slightly sweet, tangy bite, stir in these classic boosters during the last five minutes of simmering:
- 1- 2 tablespoons ketchup (for classic chili dog sweetness)
- 1 teaspoon Worcestershire sauce (for savory)
- 1- 2 tablespoons tomato paste (for a thicker, richer sauce)
- A small pinch of sugar (if needed to balance the acidity of the tomatoes)
THE 3 INGREDIENT SHORTCUT VERSION
I know sometimes you just need to get something on the table fast. If you don’t have time to measure out the full spice blend, you can make a quick 3-ingredient shortcut version:
- Simply brown your ground beef, drain the fat, and stir in your favorite tomato sauce along with a heavy dash of store bought chili powder.
- Let it bubble until thick. It won’t have the same deeply layered, from scratch flavor as our main recipe, but it works brilliantly in a pinch!
NAILING THE TEXTURE: CHUNKY VS. DINER STYLE
This recipe gives you a slightly chunkier consistency because the beef isn’t finely mashed.
If you want that classic fine diner-style texture, here’s the trick:
Add your chicken broth and tomato puree directly into the pot with the raw ground beef. Use a fork or meat chopper to mash the beef while it browns. Keep breaking it up until the crumbles are very fine and has almost a paste like texture. Then continue cooking as written in the recipe card below.
HOW THICK SHOULD HOTDOG CHILI BE?
A great hot dog chili should easy to stir, but not runny. It needs to stay put.
- For a more “saucy” recipe: Add a little more tomato paste or tomato sauce and chicken broth. Then adjust seasonings to taste after adding more broth and tomato paste.
- If it feels too thin: Let it simmer uncovered for a few extra minutes so the liquid can reduce and help it thicken. Keep in mind that it will naturally thicken a bit as it cools!
SERVING IDEAS
Of course chili dogs are the star of the show. I highly recommend topping them with sharp cheddar, finely diced onions, jalapeños, coleslaw, and a little mustard (just go easy on the salt if you are layering multiple salty toppings).
If you have leftovers, this chili is also great on:
- Grilled hamburgers. Try them on these Cheese Stuffed Chorizo Burgers. (This chili takes them completely over the top!)
- Crispy french fries or tater tots
- Baked potatoes with a dollop of sour cream
- Nachos
MAKE AHEAD & STORAGE TIPS
- Fridge: Store any leftover chili in the refrigerator for up to 3 or 4 days. Reheat gently on the stovetop over medium low heat.
- Freezer: This recipe is freezer friendly. Let the chili cool completely, then transfer it to a freezer container. When you’re ready for your cookout, let it thaw overnight in the refrigerator and reheat it in a saucepan until warmed through.
FAQs
Absolutely. Because we use ground beef, the meat holds up incredibly well to longer warming periods without becoming tough. Just transfer the finished chili to a slow cooker set to “Warm.” If it gets too thick over a few hours, stir in a splash of chicken broth to loosen it back up.
MADE THIS RECIPE?
♥♥♥ Did you make this recipe? If so, please rate this recipe and leave a comment below to let me know if you enjoyed it. And follow me on Pinterest, Facebook, Instagram and Twitter for more delicious inspiration! ♥♥♥
Homemade Hot Dog Chili (No Beans, No Seasoning Packets) Recipe
Ingredients
- 1 pound ground beef
- 1 cup tomato sauce or tomato puree
- ½ cup chicken broth
- ½ teaspoon Spanish paprika
- 1 ½ tablespoons cumin
- 3 tablespoons chili powder
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- salt
- pepper
Instructions
- In a medium sauce pan add your ground beef. Brown the ground beef using medium heat on a stove top.
- While the ground beef is browning, mix the seasoning (excluding the salt and pepper), chicken broth, and tomato puree in a bowl. Set aside.
- Once the ground beef is cooked through, drain the grease from the cooked beef.
- Add the bowl of tomato sauce, broth, and spices, to the pot of cooked ground beef. Stir until well blended. Salt and pepper the chili mixture to taste.
- Cook the chili on medium low heat for about 15 minutes.
- Serve on your favorite hotdogs.
Nutrition
Please note that I am not a nutritionist, and the nutritional information is an estimate only. It varies based on the products and brands used.
Thanks for stopping by! Welcome to the Savory Spicerack! In my kitchen, there is no such thing as a bland meal. Each of my creations are just the way food should be – packed with flavor and created with love.
Good chili for hotdogs, hamburgers and fries.
I love this chilli i make it all the time now
Nice recipe to use, Looks really good
Loved It! Was Super Easy To Make!
Combining the best of both worlds – yum!
I love this recipe on my rice! Great combination easy, simple and delicious!
i havent tried seasoning packet in a long time too..it is indeed simple to make it without one..i make turkey chili quite a bit and love how it can be frozen for later use 🙂
I know it makes life so easy to freeze this chili for later!
This recipe sounds wonderful. I would try it.
Thanks so much!
My grandkids would love this!! I’ve never made chili dogs before but this is a must do.
I bet your grand babies would love it!
Sounds like good memories! Love how easy this is — something we just need a good reminder like this one!
Thanks Patricia!
I just had chili dog on Friday! And I’m sure they used chili packets (sigh). Reading your recipe, didn’t realize it’s so easy so make your own spice mix. We will definitely try this!
Yes it’s so super easy! Hope you enjoy!
The spices here sound awesome! I love that there’s no spice pack- those make me cringe!! Who knows what additives are in them- this sounds so much better!
Yes it’s great to be healthy when I can be! Thanks so much for stopping by Sarah!
Yum! I have never made this for hotdogs before but now I definitely want to. Love that mix of seasonings!
Oh my gosh you have to try a chili hot dog! You will love it! Happy cooking!