Easy Hot Dog Chili Recipe That's So Versatile! • The Simple Parent (2024)

FAQs

How do you make chili more interesting? ›

I like to give my chili a little more complexity, so I'll often add canned chipotle chili peppers, a touch of cinnamon or Chinese 5 spice, chocolate and cilantro or coriander. A few other flavor boosting ingredients could be: smoked sausage, grilled corn kernels, coffee, beer or roasted tomatoes.

It's noticeably thicker and smoother, and doesn't have beans in it. Essentially, it's like a thick sauce that stays on the hot dog better than regular chili so you can eat it with your hands.

Fill a large saucepan with enough water to cover hot dogs (about 1 cup per hot dog). Bring water to a boil. Add the hot dogs one at a time using tongs. Reduce the heat to the low setting and allow the hot dogs to simmer for anywhere from 3 to 6 minutes (the longer they simmer, the crispier they'll be).

Make your own spice blend

Although canned chili will already have some seasonings, fresh herbs and spices will add bolder flavor. You can upgrade your chili using ingredients you likely already have on your spice rack, such as chili powder, ground cumin, onion powder, garlic powder, smoked paprika, and cayenne pepper.

Most Common Chili Spices. Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.

Hot dog chili tends to be less chunky, bean-free, and more like a puree (mmmmm… pureed meat). If you like the sort of chili that comes out of a dispenser at 7-Eleven, you'll like the best canned chili for hot dogs, too.

The Coney Island developed in Michigan is a natural-casing beef or beef and pork European-style Wiener Würstchen (Vienna sausage) of German origin, topped with a beef heart-based sauce, one or two stripes of yellow mustard and diced or chopped onions.

Grill, steam or boil the hot dogs. In the meantime, heat the Chili until hot throughout. Place each hot dog in a bun, and top each with a generous amount of Chili, coleslaw and yellow mustard, and then serve.

Sodium nitrite - A ingredient responsible for curing, sodium nitrite is 1)anti-oxidant which keeps hot dogs from quickly going rancid; 2) gives cured meats their characteristic pink color and their unique cured taste; and 3) inhibits many dangerous bacteria helping make the hot dogs much safer.

How to make hot dogs like the ballpark? ›

Nathan's method is to slow-cook them, starting on low heat and upping the temperature until they're cooked through, about 40 minutes later.

Tomato sauce is not a strong a taste as tomato paste. Also, sauce will increase the liquid content of your chili ever so slightly. Tomato paste has a more full, rich, tomato taste and smell. Using either one is appropriate, but you will need to tweak your seasonings to suit your personal tastes, anyway.

With only about 1 tablespoon per pot added toward the end of the cooking process, the vinegar will make the flavors more vibrant without overwhelming the dish with its biting tang. Through just a splash, everything becomes a little brighter, and the chili's flavors are more balanced.

In a large pot over medium heat, heat the oil. Add the onions, garlic, and red pepper; cook, stirring frequently, until softened, 4 to 6 minutes. Add the beef and increase the heat to high; cook, stirring with wooden spoon to break the meat into ¼-inch pieces, until the beef is browned, 10 to 12 minutes.

So what happens if you buy a chili powder but it doesn't meet your expectations? Modify it. If you want more of a smoky flavor, add cumin, Spanish paprika, ancho chili powder, or a combination. If you are looking for more heat, add cayenne, crushed red pepper, or Hungarian paprika.

Try to identify what about your chili is boring.

Add a hit of soy sauce, Worcestershire, or tamari. These salty, savory powerhouses won't dominate or change the flavor of your chili so much as amplify what's there. Start with one tablespoon, stir, and taste before you add another.

Not using enough flavor ingredients. You need more than just chili powder that's been in the back of the cupboard for five years. Paprika, smoked paprika, cayenne, cumin, coriander, white pepper, black pepper, even flavors you wouldn't think of like cinnamon, chocolate, coffee, etc.