Chili dogs

Name: Chili dogs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 6
Cuisine: American recipes
Ingredients: For the chilli; 1 tsp vegetable oil; 6 smoked streaky bacon rashers, finely chopped; 250g beef mince; ½ tsp onion powder; ½ tsp garlic powder; ½ tsp chilli powder; 500ml tomato passata; 1 tbsp tomato ketchup; 1 tsp Worcestershire sauce; 1 tsp chipotle paste; For the hot dogs; 6 large hot dog sausages; 6 hot dog buns; 6 tsp grated cheddar or red leicester; Sliced pickled jalapeños or finely chopped red onion to serve; American-style mustard to serve

Portion size: Serves 6
Prep time 10 min. Cook time 30 min
Difficulty: easy

Pollyanna Coupland

Food producer, delicious.

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Chili dogs are an American icon. Learn how to make these hot dogs topped with simple chilli and embrace the messiness. Napkins at the ready!

Barbecue favourite: Chili dogs are an easy crowd-pleaser for barbecues and summer parties. The chilli is different to a proper chilli con carne with its long, slow cooking time. It was developed for maximum flavour in minimum time, especially to be served on the hotdog, with no chunky beans or peppers making it more tricky to eat.
Easy make-ahead recipe: Chilli is always better reheated, so do make up a batch in advance if you’re entertaining a big crowd.

Browse more brilliant barbecue recipes, including hot dogs, burgers and plenty of meat-free options.

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Ingredients

For the chilli

1 tsp vegetable oil
6 smoked streaky bacon rashers, finely chopped
250g beef mince
½ tsp onion powder
½ tsp garlic powder
½ tsp chilli powder
500ml tomato passata
1 tbsp tomato ketchup
1 tsp Worcestershire sauce
1 tsp chipotle paste

For the hot dogs

6 large hot dog sausages
6 hot dog buns
6 tsp grated cheddar or red leicester
Sliced pickled jalapeños or finely chopped red onion to serve
American-style mustard to serve

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Method

Begin by making the chilli. Heat the oil in the pan, then add the bacon and mince and cook on a medium-high heat for 7-8 minutes until browned and caramelised. Add the rest of the ingredients, then simmer for 20 minutes. Taste and season.
Make a few diagonal slits across the hot dogs on both sides, then cook in a hot dry pan (or on a griddle) until hot and crisped up. Add them to the hot dog buns, then spoon over some chilli. Finish with a handful of cheese and some jalapeños or red onion and a squirt of mustard.