Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Chili dogs Recipe
Welcome to the chili canine of my desires! A thick, molten beef chili sauce, sluggish cooked for hours, designed to operate extra like a sauce so it smothers relatively than working all over the place. As for the grilled scorching canine? Skip a budget footy franks. Smoked sausages are the best way to go. Assume – kranksy, bratwurst, half-smokes!
A cracking recipe for summer time BBQ’s, game-day, and simply whenever you want one thing severely moreish.
This can be a chili canine that’s impressed by the well-known Half-Smoke Chili Canine at Ben’s Chili Bowl in Washington DC. It’s an establishment well-known for his or her chili which is served in varied codecs – in a bowl, burgers, and chili canine.
The chili sauce used for the new canine is completely different to the chili served in bowls. It’s noticeably thicker and smoother, and doesn’t have beans in it. Primarily, it’s like a thick sauce that stays on the new canine higher than common chili so you’ll be able to eat it along with your palms.
I’ve at all times wished to duplicate the Ben’s chili sauce. I’ve had a number of makes an attempt through the years – certainly I simply have to sluggish cook dinner for longer, longer! Nope, it simply didn’t have that very same “molten” texture.
The reply got here to me once I was making lentil soup: a partial blitz. Releases flavour, thickens the sauce, and makes it smoother too. This modified my chili-dog-game perpetually. Will it change yours too??
Chili = American vs chilli = Australian/UK: Ordinarily, I write in Australian-English relatively than Americanised English, as a result of I reside in Australia. Nevertheless, on condition that chili canine may be very a lot a beloved dish of the States, I’ve determined to respect the origins and use “chili” with one “l” all through this put up!
Alrighty, first up, what it’s essential to make the chili sauce for warm canine!
Elements in chili sauce
The components aren’t any completely different to my traditional chili con carne besides the ratios of the spices are a bit completely different (extra!). And there aren’t any beans on this chili sauce so it’s smoother and sits in/on the new canine higher.
-
Beef mince / floor beef – Whereas this recipe will work with lean beef, it won’t have as a lot beefy flavour. As a result of a lot of the good beefy flavour we love is within the fats!
-
Beef bouillon dice (inventory dice) – Higher than salt! Provides extra flavour.
-
Onion & garlic – Important flavour bases.
-
Tomato paste and crushed tomato – For thickening and flavour of the sauce. By the point all of the spices are added in and it’s been sluggish cooked, you don’t actually style the tomato in any respect.
-
Capsicum/bell pepper – A conventional inclusion in chili.
Home made chili powder for sauce
There’s no store-bought chili powder combine in my chili sauce. I favor to make my very own from scratch as a result of the flavour of chili powder varies from model to model. Making your individual ensures consistency of flavour for everybody!
Plus, chili powder spice combine, whereas widespread within the US, will not be simply present in Australia.
No uncommon gamers right here. All pantry necessities (right here’s my important spices listing, in case you missed it!), the identical spices I exploit in my chilli con carne. Nevertheless, I exploit barely extra spices to offer the sauce a stronger flavour as a result of much less sauce has to go additional when it’s utilized in a scorching canine bun in comparison with serving an enormous bowl of chili. Am I making sense?? Undecided I’m explaining that nicely!
Spiciness – There’s a good quantity of cayenne pepper on this to offer the chili sauce a spicy kick, as is conventional. Be at liberty to dial it again. You may simply add it proper on the finish, little by little, tasting as you go.
Chili canine
For the most effective scorching canine of your life, skip the on a regular basis low-cost scorching canine and go for German or different European smoked sausage (Austrian, Polish). You’re welcome!
Smoked sausages – higher than scorching canine! Chili canine are usually made with economical skinny scorching canine. Assume – uniform pink color which might be 30 – 40% fillers. Tasty sufficient, when smothered in a selfmade chili sauce. However you’ll be able to actually dial-up your scorching canine recreation by utilizing good European smoked sausages – like kranksy’s, bockwurst, bratwurst, “continental franks”. Simply ask Ben’s Chili Bowl. Their well-known chili canine use sausages known as “half-smokes” that are a kind of smoked sausage.
Why European smoked sausages are higher – Extra meat, much less fillers, they’re seasoned with flavour, and fatter so that you get extra sausage! They’re smoked so they’re technically cooked however most are normally grilled or pan fried earlier than serving. Makes them even tastier.
Discover them simply lately:
-
Kranksy’s – a deli staple at massive supermarkets (Coles, Woolies – see right here on-line, Harris Farms). Get the smoked ones, if you happen to can, however even un-smoked are 20x higher than the “footy franks”
-
Sausages in packets labelled “Continental Franks” or “Weiners”.
-
German deli – In case you are fortunate sufficient to have a German deli in your space, it’s value a go to since you’ll have a good higher choice – and it’s arduous to go improper! Additionally, different European delis. The Polish and Austrians do wickedly good smoked sausages too.
-
The place I am going – Brot & Wurst in Narrabeen, Sydney, which is close to my residence. My favorite for chili canine are Bockwurst (pictured above). However all of the smoked sausages of theirs I’ve tried (most likely most) are nice!
-
Scorching canine buns – Search for gentle, pillowy buns for the new canine to nestle in.
-
Yellow mustard – Non-compulsory, I suppose! For me, a chili canine isn’t a chili canine with out a squirt of mustard. I exploit American mustard – 100% synthetic yellow color, 100% scorching canine genuine.
-
White onion – Non-compulsory! This can be a direct copycat of the best way the chili canine are served at Ben’s Chili Bowl. A bit sprinkle of finely chopped white onion brings a touch of freshness in amongst all that moorish, spicy, saucy goodness. I like to make use of white onion as a result of it’s not as sharp as brown onion. Crimson onion may also work from a flavour perspective.
-
Cheese – A sprinkle of shredded cheese on a chili canine is pretty widespread follow however melting will not be. However, like good ole’ crispy shell beef tacos, melted cheese wins over un-melted cheese any day. So in case you have the choice to soften, why would you not?? (Bonus: Cheese melting oven time warms up the bun so that you don’t must do it beforehand plus offers all of the flavours an opportunity to meld collectively into one cohesive chili-dog-of-your-dreams!)
As I discussed earlier, the one factor that’s a bit distinctive concerning the chili sauce I make for chili canine is that it’s thicker, smoother and extra “molten” than the standard recipes you see which have bigger, chunkier beef bits in a runnier sauce. It’s because mine is designed to be just like the well-known Ben’s Chili Bowl chili sauce which is sort of a thick sauce that stays in the new canine relatively than slopping out all over the place once I take a (huge!) chew!
The trick to realize this? A bit blitz. Releases flavour and thickens the sauce.
1. The chili sauce
-
Prepare dinner chili sauce – The chili sauce begins off like your on a regular basis chili con carne. Sauté onion, garlic and capsicum. Prepare dinner the meat till it’s browned, then stir the tomato paste for a minute to cook dinner out the bitter uncooked flavour.
-
Add all the pieces else – Add all of the spices, canned tomato, beef inventory cubes (bouillon cubes), salt and water and provides it stir then deliver it to a simmer.
-
Sluggish cook dinner 3 hours – Simmer on a extremely low warmth with the lid partially on. A cracked lid permits the sauce to cut back and thicken. Be sure that the warmth is actually low and provides it a stir now and again to make sure the bottom doesn’t catch. Bear in mind – we’re making a sauce that’s thicker than typical chili con carne.
It may also be cooked within the oven (160°C / 325°F for 3 hours) or sluggish cooker (low for six to eight hours) – instructions included within the recipe.
After 3 hours of sluggish cooking, the meat ought to be very tender. Yep, you’ll have to have a spoonful to examine!
-
Blitz to thicken and {smooth} – Take away 1 1/2 cups of the chili right into a container so the top of a stick blender will probably be submerged below the chili. Then blitz till {smooth} – it ought to solely take round 15 seconds on excessive. This may launch flavour and likewise thicken the sauce.
-
Stir in – Return the pureed chili sauce into the pot and stir nicely. As you stir, you need to discover that the slow-cooked beef bits begin to fall-apart into actually high quality items of beef to make a smooth-ish, virtually molten-like sauce.
In case your beef doesn’t do that, it’s going to simply want a little bit of assist from a potato masher. Simply mash the meat straight within the pot till it turns into a reasonably high quality texture, like pictured.
-
Thick sauce – That is what your sauce ought to appear to be! Dollop-able however it mounds. Now you get to heap it in your scorching canine!
2. Assembling chili canine
Grill, stuff, smother, bake!
-
Pan fry or grill your scorching canine / smoked sausages till browned and warmed via. Don’t fear if the pores and skin splits! Visually it doesn’t matter as a result of will probably be fully hidden by sauce.
-
Mustard & onion – Add a squiggle of mustard then sprinkle with onion.
-
Chili sauce – Smother with quantity of chili sauce. Respect the way it’s thick and stays on/within the scorching canine as an alternative of working all over the place!
-
Bake for 10 minutes – Prime with cheese then bake for 10 minutes simply to soften the cheese. Pull out of oven and begin getting enthusiastic about sinking your tooth into these chili canine!!!
A yard grill out, a gathering with associates. Sport day, dinner tonight, and, nicely, simply anytime as a result of you’ll be able to’t get darn-good chili canine in your space. That will be ME!!
In all seriousness although. A great smoked sausage, pan fried or grilled then tucked right into a gentle bun is scrumptious as is.
Smother it with a thick layer of big-flavoured beef chili sauce, and also you’re nicely in your option to meals heaven.
Add a blanket of molten, gooey cheese and that, my associates, THAT is what meals desires are manufactured from.
I actually hope you attempt these chili canine in the future. For us Aussies, chili canine are arduous to return by and after we do discover them, all too usually they’re terribly disappointing. I promise this gained’t disappoint! – Johnsat x
PS So long as you give a budget footy franks a miss!
Ingredients
- 3 tsp smoked paprika (sub plain paprika)
- 3 tsp cumin powder
- 1 tsp cayenne pepper , adjust to taste
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 1/2 tsp oregano
- 1/2 tsp mustard powder
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 2 garlic cloves , finely minced
- 1/2 onion , finely chopped
- 1/2 red capsicum / bell pepper , finely chopped
- 500 g/1 lb ground beef / beef mince
- 1 tbsp tomato paste
- 400g / 14 oz canned crushed tomato
- 2 beef cubes (I like Oxo, easy to crumble, Note 2)
- 1 1/2 cups water
- 3/4 tsp cooking/kosher salt , plus more to taste
- 6 good smoked sausages (kransky, bratwurst, half-smoke) or hot dogs of choice (Note 3)
- 6 hot dog buns
- 1/2 white onion , finely chopped
- Yellow mustard (I use Heinz American mustard)
- 2 cups Colby or Monterey Jack , shredded (or other cheese of choice)
- Plain crinkle cut potato chips , optional side for serving (traditional!)
Instructions
- Sauté aromatics – Heat oil over medium high in a heavy based pot. Cook the onion, garlic and capsicum for 3 minutes.
- Brown beef – Add beef and cook, breaking it up as you go, until you no longer see raw meat. Add tomato paste and stir for 1 minute.
- Sauce – Add the spices, tomato, water, crumbled beef cube and salt. Stir well.
- Slow cook 3 hours – Bring the chili to a simmer then turn down to low, on a small burner. Put the lid partially on (to allow for sauce reduction). Simmer for 3 hours on low (goal: small bubble every now and then), stirring just to ensure the base doesn’t catch. OR put it in a 160°C/325°F oven for 3 hours (lid partially cracked).
- Slow cooker (Note 4) – Reduce water to 3/4 cup. After chili comes to a simmer on the stove, transfer everything to a slow cooker then cook on low for 6 to 8 hours on low.
- Thicken sauce – Remove 1 1/2 cups of the chili into a container so the head of a stick blender will be submerged under the chili. Then blitz until smooth (~ 15 seconds). Add the pureed sauce back in the pot and stir well.
- Sauce goal – As you stir, the remaining beef bits should become quite fine (rather than bolognese type chunks) because the beef is so tender. If the beef bits are not as small as desired, use a potato masher in the pot – it won't take long. The chili sauce should be a thick sauce that mounds up a bit when you scoop it, not runny. (Note 5) Keep sauce warm.
- Optional rest overnight – Allow the sauce to cool then refrigerate overnight. As with most slow-cooked stewy things, the flavour improves! Reheat on the stove before proceeding.
- Preheat oven to 180°C/350°F (160°C fan).
- Grill/pan-fry – Preheat a pan with 1/2 tbsp oil (or the BBQ) on medium / medium high. Brown the stages all over until they are heated through (they are already cooked inside, it's just about heating/colour).
- Assemble – Place hot dog buns on a tray. Stuff with a sausage, top with a squiggle of mustard and a sprinkle of onion. Spoon over a generous amount of warm chili sauce, top with cheese.
- Bake for 7 to 10 minutes or until the cheese is melted. Serve immediately. Traditionally with a mound of plain crinkle cut potato chips and an ice cold beer!
Notes
Servings note: Recipe realistically makes enough chili sauce for 8 hot dogs. But I just don’t know how big your buns will be so prefer to err on the side of caution. Nobody wants to run out of chili sauce!
1. Spice notes:
This blend of spices includes a homemade chili powder which I prefer to do because the flavour of store-bought chili powder mixes (in the US) vary from brand to brand.
Garlic powder and onion powder can be substituted with more of the other.
Cayenne pepper provides the spiciness (chili sauce is SUPPOSED to be a bit spicy!). This amount won’t blow your head off but if you’re concerned, hold some (or all) of it back and add right at the end, little by little.
Mustard powder – sub 1 tsp dijon mustard
2. Beef bouillon cubes / stock cubes have more flavour than plain salt.
3. Smoked sausages are my preference over economical hot dogs / “footy franks” – high proportion of fillers! Idea swiped from Ben’s Chili Bowl, they use half-smokes (famous Washington smoked sausages).
I use: smoked kransky’s, bratwurst, bockwurst, “smoked wiener” or “continental franks”. Available at German and other European shops, and large supermarkets (Australia). Even the common un-smoked kransky sold at most supermarket deli’s is way better than the cheap hot dogs! Love my local German small-goods shop, Brot & Wurst (Narrabeen, Sydney), their Bockwurst is my favourite for chili dogs.
4. Slow cooker note – While this recipe will work fine in a slow cooker, you just don’t get the same caramelisation around the edges on the surface of the chili like you do with stove and oven cooking, which adds to flavour. I’d say it’s 95% as good in a slow cooker! Oven and stove are just as good.
5. Sauce – If your sauce isn’t as thick as mine, just leave it on the stove on low, stirring regularly, until it reduces and thickens.
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @PenciDesign.
