Chili Dogs

Chili Dogs

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Vince Farmer


Just like restaurant hot dogs.


☆☆☆☆☆ 0 votes

10 Min
50 Min
Stove Top


  • 1 pkg
    1 sabrett brand 2 ounce beef frankfurter (7½" long)
  • 1 pkg
    hot dog buns
  • 3 Tbsp
    coney island sauce
  • 1 Tbsp
    chopped white onion
  • 1/2 Tbsp
    kraft shredded mild cheddar cheese (optional)
  • lb
    ground chuck
  • 1 can(s)
    six ounce can hunts tomato paste
  • 1 c
  • 1 Tbsp
  • 1 Tbsp
    prepared yellow mustard
  • 1 Tbsp
    dried, minced onion
  • 2 tsp
    chili powder
  • 1 tsp
    worcestershire sauce
  • 1 tsp
  • 1/2 tsp
    celery seed
  • 1/2 tsp
    ground cumin (heaping)
  • 1/4 tsp
    ground black pepper

How to Make Chili Dogs


  1. Making the Chili Dog Sauce: 1. In a 2 qt. saucepan, brown the ground chuck, breaking into very small
    pieces. Salt and pepper lightly while cooking. Do not drain the fat.
  2. 2. Add the remaining ingredients. Simmer, uncovered, 30−45 minutes until it
    thickens. Stir occasionally
  3. 3. Allow to cool, cover, and refrigerate until "Dog−Time". You'll be microwaving what you need later.
  4. Cooking your Chili Dog: 1. Bring a 2 qt. saucepan of water to a rolling boil.
  5. 2. Remove the saucepan from the heat, and add the desired number of frankfurters to the water. Cover and let sit about 10 minutes.
  6. 3. After the franks are done, microwave the chili dog sauce until steaming. (Only microwave what you need, save the rest) Then microwave each hot dog roll 10 seconds....just enough to warm.
  7. 4. Remove the cooked franks with tongs, and place on the microwaved hot dog bun.
  8. 5. Add about 3 Tablespoons of your prepared chili dog sauce, and the chopped onion. Grated cheddar cheese is optional.

Printable Recipe Card

About Chili Dogs

Course/Dish: Other Main Dishes
Main Ingredient: Beef
Regional Style: American

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