A saucier, slightly sweet ground beef chili built specifically for topping hot dogs — thinner than bowl chili, with a touch of brown sugar and apple cider vinegar to balance the tomato. It comes together in 30 minutes on the stovetop and works equally well ladled over fries or nachos. The key is simmering it down just enough so it clings to the dog without making the bun soggy.
Ingredients
- 1 pound lean ground beef
- 3 cloves garlic, minced
- 1 small white onion, chopped
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- 1 14.5-ounce can crushed tomatoes
- 1 cup beef broth
- ½ teaspoon cumin
- ¼ teaspoon garlic salt
- pepper, to taste
- optional - shredded cheddar cheese
- optional - chopped red onions
Note: Hot dog chili tends to be slightly sweeter than regular chili that you’d eat from a bowl. Also, it’s usually made with ketchup.
Instructions
- In a large saucepan, brown the garlic and onion. Cook until fragrant and light brown.
- Add the ground beef and cook until there's no more pink in the meat.
- Once the meat is just cooked, add in the crushed tomatoes, beef broth, brown sugar, apple cider vinegar, cumin, garlic salt, and pepper. Stir to combine.
- Let the chili simmer on medium-low and reduce for 15 minutes.
- Serve the chili on top of hot dogs and garnish with shredded cheddar cheese and chopped red onions.
Note: .
Storage
- Up to 5 days refrigerated. Freezes well up to 3 months.
Variations
- Spicier — Add more chili powder or a diced jalapeño.
- Thicker — Simmer uncovered for the last 10 minutes.
Added Aug 27, 2026 · Updated Oct 6, 2026