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One of my kids would live on hot dogs and chips if we let him. (We don’t let him.) But when he gets to pick what’s for dinner, hot dogs is usually on the menu. In the summer, hot dogs on the grill are a fun treat. But in the fall and winter, chili dogs hit the spot.
Hot dog chili is different from a chili you would eat on its own (ideally topped with sour cream, onions, cheese and a square of cornbread). Nope. Nothing like it. Hot dog chili is not chunky, and usually doesn’t have beans. It’s really more of a condiment.
I will tell you, this freezes beautifully, too. I freeze mine in half-pint size jars, so I can take out just what we need, but you could freeze it in pint size jars, or even Ziploc bags. And I usually double the recipe so I have lots to freeze for later.
Having these in the freezer to pull out for a quick meal is so easy!
Hot Dog Chili
I like to top mine with chopped onions, shredded cheddar cheese and mustard. (We were out of cheese when I made these…it was still delicious, promise!)
Let me ask you this: Would you eat this with a knife and fork or pick it up and just go for it? I’m a knife and fork kind of girl.
I thought the method was somewhat strange when I first came across this recipe, but it turns out a fabulous product. After tweaking the recipe a bit, it’s perfect.
It is more chili-y than tomato-y, and cooking the meat in the liquid breaks it down into very small pieces.
Do you love a good chili dog? How about chili cheese fries?
This recipe works equally well for them. Enjoy!