For a deeper, smokier flavor, consider using smoked paprika. If you prefer a smoother chili, you can use an immersion blender to partially blend the mixture after it has simmered for some time. This chili freezes exceptionally well. Allow it to cool completely before transferring to freezer-safe containers. Adjust the amount of chili powder and adobo seasoning to suit your spice preference. Start with less and add more to taste.
Hot Dog Chili for Chili Dogs
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PREP TIME30 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME1 hrs 45 mins
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SERVING12 People
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VIEWS12
Elevate your chili dogs to gourmet status with this intensely flavorful and perfectly textured chili. Designed specifically to complement the snap of a hot dog, this recipe delivers a symphony of savory, smoky, and subtly spicy notes without overwhelming your palate – or your pristine white shirt.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate20 g
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Cholesterol49 mg
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Fiber6 g
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Protein19 g
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Saturated Fat4 g
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Sodium470 mg
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Sugar4 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
StepRehydrate the Ancho Chiles: Place ancho chiles in 1 cup of boiling water and let steep until softened (approximately 15 minutes).
02
StepRender the Bacon: While the chiles soften, cook bacon in a large saucepan over medium-high heat until crisp, stirring occasionally (about 10 minutes). Remove excess grease, reserving 2 tablespoons of bacon drippings in the pan.
03
StepSauté Aromatics: In the same pan with bacon and drippings, sauté diced white and red onions with a pinch of salt over medium heat until translucent (about 5 minutes). Add minced garlic and cook until fragrant (about 1 minute more).
04
StepBrown the Beef: Pour in 3 cups of boiling water, then add ground beef chuck, breaking it apart as it cooks. Bring to a boil, then reduce heat to low.
05
StepIncorporate Tomato Paste and Bouillon: Stir in tomato paste and beef bouillon granules until dissolved. Simmer gently while preparing the chile paste.
06
StepBlend the Chile Paste: Combine softened ancho chiles (with their soaking liquid), spicy brown mustard, chili powder, Worcestershire sauce, cumin, garlic powder, adobo seasoning, and paprika in a blender. Blend until completely smooth. Pour this mixture into the simmering chili. Rinse the blender with a little water and add that to the chili as well.
07
StepSimmer and Thicken: Bring the chili to a slow boil over medium-low heat. Stir in kidney beans and masa harina. Reduce heat to low and simmer, uncovered, until thickened and flavors meld (at least 45 minutes).
08
StepAdjust Seasoning: Season to taste with salt and black pepper. If the chili is not thick enough, mix in additional masa harina, a tablespoon at a time, until desired consistency is reached.
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RECIPE REVIEWS
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Please Rate
Monserrat Feest
Jun 29, 2025Easy to follow recipe and delicious results. Highly recommend!
Jaden Hartmann
Jun 27, 2025This chili is amazing! It's the perfect consistency for hot dogs and the flavor is spot on.
Maryjane Weber
Jun 9, 2025The masa harina is a great way to thicken the chili without making it pasty.
Edmund Ruecker
Jun 3, 2025I added a little bit of cayenne pepper for an extra kick, and it was perfect.
Kattie Crist
Jun 1, 2025My family loved this! It's become a new staple in our house.
Dovie Wintheiser
May 27, 2025I made this for a cookout and everyone raved about it. It's a definite crowd-pleaser!
Molly Cormier
May 23, 2025The ancho chiles add such a unique depth of flavor. I'll never use a can of chili for hot dogs again!