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Beefy Chili Dogs

For years, people have told me I make the best hot dog chili out there. It’s timeless, it’s family-friendly, and I carry the recipe with me because people ask for it. —Vicki Boyd, Mechanicsville, Virginia
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings (2 cups chili)


  • 1 pound ground beef
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 cup ketchup
  • 8 hot dogs
  • 8 hot dog buns, split
  • Optional: Shredded cheddar cheese and chopped onion


  • For chili, in a large skillet, cook beef over medium heat 5-7 minutes or until no longer pink, breaking into crumbles; drain. Transfer beef to a food processor; pulse until finely chopped.
  • Return beef to skillet; stir in seasonings and ketchup. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes to allow flavors to blend, stirring occasionally.
  • Meanwhile, cook hot dogs according to package directions. Serve in buns with chili. If desired, top with cheese and onion.
    Freeze option: Freeze cooled chili in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts
1 hot dog with 1/4 cup chili: 400 calories, 22g fat (9g saturated fat), 60mg cholesterol, 1092mg sodium, 31g carbohydrate (11g sugars, 1g fiber), 19g protein.

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