Ultimate Chili Dogs Recipe Quick Delicious

Forget everything you thought you knew about chili dogs! This isn't your average ballpark fare; we're diving deep into creating the ultimate chili dog experience, complete with a chili sauce so good you'll want to eat it by the spoonful.

Get ready for secret ingredients and flavor combinations that will redefine your chili dog game forever.

Ingredients for Amazing Chili Dogs

To nail the best chili dogs, you've gotta gather some awesome ingredients! First, grab about 1 tbsp of olive oil—it'll help you sauté the aromatics. Speaking of, you'll want two minced garlic cloves and half an onion, finely chopped. And for a lil' something extra dice up half a red bell pepper.

Now, the meat! 500g or 1 lb of ground beef. It's gotta soak up all those yummy flavors. Just like with the beef burritos, ground beef is the star of the show!. Then, you'll need 1 tbsp of tomato paste — hello, richness! Canned crushed tomatoes (400g/14oz) will also be necessary for a classic element. Two beef cubes (like Oxo!). Don't forget 1 1/2 cups of water and 3/4 tsp of salt, plus more to taste. We're not aiming for bland dogs here—yum !

Crafting Homemade Chili Powder

With all of our quality fresh ingredients prepped, it's time to make flavorful chili powder! I'm telling you—store-bought stuff just doesn't compare to my blend. Plus, you get to control the heat! I like mine bold, but adjust to your preference.

First, grab your spices and get ready. This isn't rocket science, don't worry. Measure out:

3 tsp smoked paprika (or regular, if you must).
3 tsp cumin powder–it's a must!
1 tsp cayenne pepper (easy on the spice!).

Mix all dry spices, that's it! A mix of spices is vital to developing the flavorful and hearty base of a good chili. Store in air-tight container. We can adjust the spice levels later in the sauce, if we want a bit MORE of a *kick*… but lets not spoil it now, okay? I'm excited! It makes ALL the difference in flavor of my chili dog creation!

Preparing the Chili Sauce

Sauce time, let's get our chili game strong! I'm talking about that gorgeous, thick sauce that's going to make your chili dogs legendary. First, I heat up that olive oil in a heavy-based pot.

Next, I sauté the finely minced garlic, the finely chopped onion, and the finely chopped red capsicum – aka bell pepper – for about 3 minutes. Yeah, I love all those aromas!

Then, I brown the ground beef! Stir in that tomato paste for 1 minute – it really sweetens the beef. Now, I add the spices, crushed tomato, water, and crumbled beef cube. Stir it well! Then, I simmer it for 3 hours! Simmering gives it that intense flavor.

After simmering, I'll take out some sauce and blitz it! Adding it back will make it thick and luscious!

Assembling the Chili Dogs

Let's get these dogs dressed and ready for the party in your mouth! I'm going to start by placing the hot dog buns on a tray — it just makes everything easier. Carefully nestle each sausage into its bun, like tucking it into a cozy little bed!

Next, I like to add a squiggle of yellow mustard. Don't be shy, but don't go overboard either! It's all about balance, folks. Now, sprinkle some finely chopped white onion, then spoon a generous amount of that gloriously warm chili sauce we worked so hard on over each dog. Finish by piling on the cheese. I'm using shredded Colby, but feel free to get creative.

** Position hot dog buns on a tray for easy mess management.

** Follow mustard with a sprinkle of finely chopped white onion.

* Load each chili dog high with cheese for an appealing top.

Finally, bake in a preheated oven at 350°F (160°C) for 7 to 10 minutes, until the cheese is melted and bubbly. Get ready for the best chili dogs ever. I bet you're practically drooling right now!

Tips for the Best Chili Dogs

If we're aiming for chili dog perfection, I've learned a few tricks to seriously level up your game!

First, don't skimp on the sausage. Seriously, those cheap hot dogs are…well, cheap. Go for smoked sausages like kransky or bratwurst; they add so much flavor!

Next, warm your chili sauce gently—avoid boiling it. Boiling changes the taste, and we want that rich, slow-cooked flavor to shine through. I'd suggest taking it slow and keeping the heat mild.

Don't be shy with toppings! Load 'em on. Onions, mustard, cheese – the more, the merrier. Just make sure you have enough to go around for everyone, and that each bite comes packed with flavor!

Finally, serve those bad boys immediately. A warm chili dog is a happy chili dog. Plus, everyone will marvel and praise how awesome you are at making excellent chili dogs.