Real Recipes From Real Home Cooks ®

wiggins hot dog chili

★★★★★ 3
a recipe by
Dave T.
Cades Cove, TN

This is my version of the famous Wiggins Drive Inn hot dog chili, from Huntington WV. This is my go-to sauce, my favorite, and the one I have shared with more people than any other. I make it and divide into small packages (snack size Ziploc bags) and freeze. When needed pop a bag out heat up and BOOM. I cannot say enough good things about this sauce, it's even pretty good added to your favorite noodles or to a can of pinto beans for a fast chili. Hope you all enjoy as much as my friends and family do.

Blue Ribbon Recipe

This hot dog chili is full of flavor and has a nice little bite to it. It takes a while for the chili to cook down and for the flavors to mingle but it is well worth the wait. Another thing we really love about this is blending it to a nice smooth consistency. It's great to smother hot dog in, but we think you'll be finding other ways to serve this (like on french fries!).

— The Test Kitchen @kitchencrew
★★★★★ 3
serves Several dozen
prep time 15 Min
cook time 3 Hr
method Stove Top

Ingredients For wiggins hot dog chili

  • 4 lb
    good lean ground beef
  • 1 lg
    sweet onion chopped
  • 2-6oz can
    tomato paste
  • 1 tsp
    garlic powder
  • 1-46oz can
    tomato juice (large can)
  • 2 tsp
    black pepper
  • 4 tsp
    salt (adjust as needed)
  • 6
    bay leaves
  • 6 tsp
    chili powder
  • 6 tsp
  • 2 tsp
    apple cider vinegar
  • 1/2 c
    sugar or splenda
  • 1 Tbsp
    red pepper flakes
  • 32 oz
    tomato sauce

How To Make wiggins hot dog chili

  • Ground beef in a pot.
    In a large heavy pot, add chopped onions and hamburger, break up. Cook till hamburger is browned.
  • Tomato juice and spices added to pot.
    Add remaining ingredients.
  • Ingredients simmering on the stove.
    Bring to a boil, then reduce heat to a low simmer. Cook uncovered for 3-4 hours.
  • Ingredients cooling on the stove.
    Turn heat off and let sit for 15 min.
  • Immersion blender in beef mixture.
    Very important step....use stick mixer to break up sauce and make smoother, you do not want any lumps or chunks.