I created this hot dog chili sauce with my Aunt Rona in mind as she is the champion queen of eating chili dogs! If you are from New Jersey you know this is a popular comfort food and this sauce is a game changer! Smooth, finely ground beef thats thicker, slightly sweeter, seasoned perfectly, and made to not fall off the bun! We served them with gluten-free buns of course! If you are a fan of ground beef recipes bursting with flavor – try our Nacho Platter or Korean Ground Beef. You won’t be disappointed.
Why You’ll Love This Recipe
Zero Soggy Buns: Because it is designed to be a thick and hearty topping it stays exactly where you put it.
Ultimate Versatility: It is not just for hot dogs! It works as an incredible dip, a smothering sauce for crinkle-cut fries, and a tasty topping for hamburgers and baked potatoes.
It’s Paleo and Whole30: Having no gluten, grains, or dairy, it is the perfect dish if you need to keep it Paleo or Whole30 friendly.
Ingredients You Will Need
Ground beef: beef made from various cuts like chuck, round, or sirloin. I like Grass Roots Coop for my meat purchases.
Tomato sauce: and sauce made primarily from tomatoes that are typically a canned, pureed, and lightly seasoned product.
Ketchup: we use unsweetened ketchup that allows the true sweetness from the tomatoes to shine through.
Dijon mustard: known for its sharp, tangy flavor and complex heat.
Onion powder: adds a sweet and savory flavor to certain dishes that you can’t get from fresh onions.
Garlic powder: is best for when you want a milder flavor that will also coat meats easier for sautéing or quickly frying.
Chili powder: is a spice blend of dried chili peppers and other spices like cumin, garlic powder and oregano.
Cumin: is known for its warm and earthy flavor that is derived from the dried seeds of the Cuminum Cyminum plant.
Paprika: unlike smoked paprika, it is a little sweeter.
Salt and black pepper: salt enhances and balances flavors. Meanwhile, ground black pepper adds a gentle heat.
Arrowroot powder: (or flour), a versatile thickening agent in recipes, serves as an excellent alternative to cornstarch or flour without impacting the flavor of a dish.
Instructions
Add the ground beef to a warmed pan: and break apart till the beef has no lumpy pieces and cooking till no longer pink.
Sprinkle the spices: into the beef and stir well.
Pour in the tomato sauce: ketchup, and Dijon mustard stirring to combine.
Simmer: until the hot dog chili sauce gets thick. If necessary add an arrowroot slurry (1 tsp arrowroot with 1 tsp water, mixed well) to make the mixture thicker.
Enjoy!
Recipe Tips and Tricks
Don’t skip warming the pan up: as it helps draw out the moisture in the beef which makes it easier to break the meat apart more finely.
Chop the meat finely: when cooking as it will absorb more of the delicious hot dog chili sauce.
Recipe Variations
Onions: puréed and added into the sauce instead of the onion powder adds a stronger onion profile.
Ground turkey: makes a great alternative for the ground beef.
Coconut aminos: can be added to give the sauce a little umami flavor.
Storage Tips
You can store this hot dog chili sauce in the fridge for 4 days when placed in an airtight glass container. It also freezes well for up to 3 months.
FAQ’s About Hot Dog Chili Sauce
What to serve with the hot dogs?
I love a traditional coleslaw on the side and of course some delicious pickles or fries. Try our Whole30 Coleslaw.
What is the difference between hot dog chili and regular bowl chili?
Hot dog chili is a smooth, saucy condiment that rarely contains beans and is deliberately sweeter than savory, chunky bowl chili.
How much chili do I need per serving?
A good rule of thumb is about ¼ cup of chili (or 4 tablespoons) per person.
Hot Dog Chili Sauce
Ingredients
Method
- Add the ground beef to a warmed pan and break apart till the beef has no lumpy pieces and cooking till no longer pink.
- Sprinkle the spices into the beef and stir well.
- Pour in the tomato sauce, ketchup, and Dijon mustard stirring to combine.
- Simmer until the hot dog chili sauce gets thick. If necessary add an arrowroot slurry of 1 tsp arrowroot and 1 tsp water stirred then mixed into the sauce.
- Enjoy!
I just finished making this and it’s amazing! The only substitute I made was using lean ground pork. I upped the chili powder a lot. I opted to use my IP, and in 10 minutes, it was done to perfection. I am using the keep warm feature for later when late night hunger strikes. Given the high humidity, I didn’t want to stand over a burner. Ease of prep, minimal ingredients, big on flavor. This is another win and will be made very often. This very reminiscent of Sloppy Joes, and I just so happen to have some leftover burger buns…dinner solved!
Using the IP was pure genius in this heat! I love the sloppy Joe’s idea too. So happy you loved it!
XOXO, Penny
There was lots left over, so I did use it for topping Hungarian Bratwurst, but I also added it to a bowl with extra leftover lettuce, essentially making a burger bowl utilizing what I had on hand. I absolutely love how so many of your recipes turn into quick meals with zero or very little cost.