Yummy Chili Dog from Scratch

Andy Anderson !


The other day I was helping a fellow JAPer with a chili recipe, and I decided it was time to play mad scientist. So pull out your best dogs and buns, and let’s make a chili dog from scratch.

This recipe is one of those where I didn’t want to go to the store, so I peeked in my refrigerators and cabinets, and this is what I came up with.

You ready… Let’s get into the kitchen.

pinch tips: How to Use a Meat Thermometer





30 Min


1 Hr 20 Min


Stove Top


1 lb
ground sirloin
1/4 lb
breakfast sausage (regular, not the maple-flavored stuff)
1 c
hot chicken stock (not broth)
1 tsp
salt, table variety
1 Tbsp
chili powder, or to taste
1 tsp
dry mustard
1/4 tsp
black pepper, freshly ground
1 tsp
ground cumin
1/2 tsp
onion powder
1 Tbsp
worcestershire sauce
1 1/2 Tbsp
rice wine vinegar
1 c
hot filtered water

Directions Step-By-Step

Add the ground sirloin, the breakfast sausage, and the salt to a large skillet over medium heat.
As the meat is cooking, use a wooden spoon or spatula to break the sausage apart.
Just before the meat is fully cooked (it should still be a bit pink), stop and drain any grease from the meat (using a colander), and then return to the pan.
Add the hot chicken stock, bring to the boil, and reduce to a slow simmer.
Chef’s Note: I’ve mentioned this before, but I think it bears repeating. In many cases adding a cold ingredient (like cold chicken stock) to hot ingredients, can significantly change the flavor of the dish. Your stock should be hot, almost to the point of boiling.
Continue to slow simmer, uncovered, for 10 minutes. The meat should be brown and crumbly.
Add the chili powder, dry mustard, pepper, cumin, and onion powder, and then continue to simmer until most of the liquid is evaporated, about 30 to 40 minutes, depending on your definition of a slow simmer.
Chef’s Tip: A slow simmer is where there is movement in the pan, but few bubbles are actually breaking the surface.
Chef’s Note: Keep your eyes on the pan, and stir the contents occasionally, if the meat dries out… You’re going to have to start all over again.
Add the Worcestershire, the rice wine vinegar, and the cup of hot water.
Bring to the boil and then reduce to a slow simmer.
Continue to simmer and stir as the chili begins to thicken to the desired consistency, about 30 to 40 minutes.
Chef’s Tip: The slower the better. If the evaporation process takes an hour that’s fine; it gives the ingredients a chance to meld together. Slow is good.
That’s it; you now have some mighty fine chili for your dogs.
The best way to cook a dog.

First of all I don’t drown my dogs… no way.

Try this way
First, add a bit of water to a sauté pan or skillet, about 1/4 inch.
Put it over medium heat and wait for it to begin to steam.
Add the dogs to pan, and allow them to slowly simmer, until the water boils off.
Give the pan a shake or two as they cook, to move them around.
By the time the water completely boils off; they’re ready.
Chef’s Tip: I have one of those splatter screens that fits over my pans. It’s basically a round piece of screen. When I put the hotdogs in the steaming water, I put the splatter screen on top and lay the hotdog buns on top of that. By the time the dogs are ready, I have steamed buns.
Put some mustard in the bottom of the bun, lay the hotdog on top of that, cover with a generous portion of chili, and then lay some pickle on top of that. Of course we all have our own ways to dress up a dog… Go Crazy with it, and enjoy.
Keep the faith, and keep cooking.

About this Recipe

Main Ingredient: Beef
Regional Style: American
Dietary Needs: Dairy Free, Soy Free
Other Tag: For Kids