AW Eats
About the Recipe
I ate a ton of hot dogs growing up—grilled, microwaved, cut up in mac and cheese, you name it. But chili dogs? Those were always my jam. I’ve had my fair share of canned hot dog chili over the years, and let’s just say… we can definitely do better. This recipe is my answer to that craving—a way to bring back the comfort and chaos of childhood hot dog dinners, but with flavor that hits way harder. It’s sweet, rich, a little fancy, and everything I want in a chili dog today.

Ingredients
For the Chili:
1 tbsp olive oil
1 small shallot, minced
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 tbsp tomato paste
1 lb ground beef (80/20 or brisket blend)
½ cup dry white wine (or amber ale)
½ cup crushed San Marzano tomatoes
2 tbsp ketchup
1 tbsp Dijon mustard
1 tbsp maple syrup or brown sugar
1 tsp Worcestershire sauce
1 tsp smoked paprika
1 tsp chili powder
½ tsp cocoa powder
Salt & cracked black pepper, to taste
½ cup beef bone broth
1 tbsp cold butter (to finish)
For the Dogs:
4 all-beef hot dogs
4 bakery or brioche hot dog buns (top-split if possible)
2 tbsp butter, for toasting
For Garnish:
Yellow mustard
½ cup shredded sharp cheddar cheese
½ cup crushed fritos or crispy fried onions
Chopped chives or green onions (optional)
For the Fries:
1 lb russet potatoes, peeled and cut into fries
Vegetable oil, for frying
Salt, to taste
Optional: garlic powder, smoked paprika, or fresh herbs
Preparation
Make the Chili:
In a saucepan, heat olive oil over medium heat. Sauté shallots and onions until golden and soft, about 7 minutes.
Add garlic and tomato paste, cooking until dark and fragrant, 2 minutes more.
Add ground beef and brown thoroughly. Once caramelized, deglaze the pan with white wine. Scrape the pan bottom and reduce slightly.
Stir in tomatoes, ketchup, Dijon, maple syrup, Worcestershire, paprika, chili powder, cocoa, and broth. Simmer uncovered for 30–40 minutes until thick and rich.
Finish with a swirl of cold butter and season to taste.
Prepare the Fries (Double-Cook Method):
Rinse cut fries under cold water, then soak for 30 minutes. Drain and pat completely dry.
First cook: Fry at 300°F for 5 minutes, until just tender. Remove and drain on a rack.
Second cook: Increase oil to 375°F and fry until crisp and golden, about 3 minutes. Drain, season with salt and optional herbs/spices.
Toast the Buns & Grill the Dogs:
Butter the inside of the buns and toast in a skillet until golden.
Grill or sear hot dogs until well browned and heated through.
Assemble the Chili Dogs:
Place hot dogs in toasted buns. Spoon over hot chili.
Top with shredded cheddar so it melts into the chili.
Drizzle with yellow mustard and sprinkle with fritos or fried onions.
Garnish with chives if desired.
Serve:
Plate each chili dog with a portion of crispy fries and a small ramekin of ketchup. Serve immediately and watch the smiles roll in.