There’s nothing like a Classic Chili Dog for your summer backyard BBQ! These dogs are totally droolworthy!
This week it’s all about BBQing at the BHK. First up, the mouthwatering Classic Chili Dog!
Grab a napkin (or two) because this one’s gonna be messy folks!
It seems people either love or hate hot dogs. I happen to be in the love category, especially during the summer and right off the BBQ. And when the dogs are perfectly grilled and topped with some homemade chili, cheese, a sprinkle of onions and a drizzle of yellow mustard, it’s game over!
The chili for these dogs is easier than easy to make and has just the right amount of spice. It elevates the regular grilled dog to super dog status. It’s a simple mixture of ground beef, onions, garlic, beef stock, tomato paste and spices and can be whipped up in just about 30 minutes.
You can make the chili the day before the BBQ, so the day of you can just heat it up as the hot dogs are grillin’. Don’t forget to toast your buns, because that always makes a big difference in my opinion. And don’t be stingy with the chili and cheese! Go big or go home! Enjoy!
- 2 Tbsp. olive oil
- 1 1/2 cups yellow onion, diced
- 3 cloves garlic, finely chopped
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1 Tbsp. ground chili powder
- 1 tsp. ground cumin
- 1/2 tsp. ground mustard
- 1/2 tsp. paprika
- 1/8 tsp. cayenne pepper
- 1 lb. ground beef
- 1 cup beef stock
- 1 6 oz. can tomato paste
- 1 Tbsp. Worcestershire sauce
- Heat olive olive in large skillet over medium-high heat. Add onions and cook until softened, about 7-9 minutes, stirring often. Add garlic and continue to cook for 2 minutes.
- Add all dry spices and beef and cook until beef is browned and no longer pink, breaking meat up with a spoon.
- Reduce heat to medium and add beef stock, tomato paste and Worcestershire sauce. Stir until well combined and simmer for about 25 minutes, stirring often. Can be made a day or two in advance and stored in refrigerator.