Pioneer Woman Chili Dogs

Pioneer Woman chili dogs are a thick, saucy, bean-free dish with ground beef, sharp cheddar and all-beef hot dogs that comes together in 45 minutes. It's an easy chili dog recipe for game day, Fourth of July cookouts, tailgates or a busy family dinner, and it's kid-friendly too.

Let the chili simmer for the full 15 minutes after the tomato sauce goes in, so it thickens enough to hug the hot dogs. Skip it and the sauce stays thin and slides right off the buns.

Cooking half the red onion into the chili and saving the rest raw for topping gives you both a sweet, mellow base and a sharp, crunchy finish. The chili is also bean-free, so it stays thick and sits on the hot dog like a proper topping.

Pioneer Woman Chili Dogs

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

521

kcal

A thick, bean-free beef chili with warm spices and a little cayenne kick piles onto juicy hot dogs in toasted buns. Melty cheddar and fresh red onion finish each one with a sharp, crunchy bite.

Ingredients

• 1 tbsp. olive oil
  

• 1 large red onion, finely diced
  

• 1 lb. ground beef
  

• 3 garlic cloves, grated
  

• 1 tbsp. chili powder
  

• 1 tsp. ground cumin
  

• 1 tsp. kosher salt
  

• 1 tsp. black pepper
  

• 1/2 to 3/4 tsp. cayenne pepper
  

• 1 (15-ounce) can tomato sauce
  

• 1/2 c. ketchup
  

• 2 tbsp. yellow mustard
  

• 8 all-beef hot dogs
  

• 8 hot dog buns (such as potato buns), toasted
  

• 1 c. grated sharp cheddar cheese (about 4 ounces)
  

Directions

• Cook the onion: Heat 1 tablespoon olive oil in a large skillet over medium-high heat, then add half of the finely diced red onion. Cook, stirring occasionally, for 3 to 5 minutes until translucent and starting to brown, and save the rest of the onion for serving.
• Brown the beef: Add 1 pound ground beef and 3 grated garlic cloves to the skillet. Cook for 8 to 10 minutes, breaking the beef into small pieces and stirring occasionally, until it is no longer pink.
• Toast the spices: Stir in 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon kosher salt, 1 teaspoon black pepper and 1/2 to 3/4 teaspoon cayenne. Cook for about 1 minute, until the spices smell fragrant.
• Simmer the chili: Add 1 can (15 ounces) tomato sauce, 1/2 cup ketchup and 2 tablespoons yellow mustard, then reduce the heat to low and stir to combine. Let it simmer for about 15 minutes, stirring now and then, until the sauce thickens slightly.
• Heat the hot dogs: Warm the 8 all-beef hot dogs while the chili stays on low heat. Simmer them in water, sear them in a pan with 1 to 2 tablespoons butter, or cook them on a grill, whichever you like.
• Assemble and serve: Tuck each hot dog into a toasted bun, then top with a generous scoop of chili. Finish with 1 cup grated sharp cheddar and as much of the reserved onion as you like.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO wooden spoon set, OXO 4-sided box grater, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use beans in this chili?

You can stir in a drained can of beans, but this chili is made bean-free so it stays thick enough to cling to the hot dogs. If you add beans, simmer a few extra minutes so the sauce does not turn loose.

How do I make the chili less spicy?

Use the lower amount of cayenne, 1/2 teaspoon, or leave it out completely for a mild version. You can also let everyone add their own heat at the table with pickled jalapeños or hot sauce.

What is the best way to cook the hot dogs?

Simmering in water keeps them plump and juicy, while searing in butter gives you a browned, snappy skin. A grill adds a smoky char, so pick whichever fits your cookout.

Can I use ground turkey instead of beef?

Yes, ground turkey works in the same amounts and cooks in about the same time. It is leaner, so you may want an extra drizzle of olive oil in the skillet to keep the chili from drying out.

What toppings go well with chili dogs?

Sharp cheddar and diced red onion are the classics, and yellow mustard is a natural fit. Pickled jalapeños, coleslaw or relish also work if you want extra crunch or tang.