Award-Winning Beef Chili
Finely crumbled ground beef and a thick tomato sauce make this chili substantial enough for a bowl and sturdy enough to stay on a hot dog. This version has no beans, giving it an even texture for both servings. Simmer it gently to build flavor, then remove the lid so excess liquid can evaporate. The chili is ready when a spoonful holds a soft mound without a watery ring.
Serve the bowl portion beside a chili-topped hot dog, with yellow mustard zigzagged over the dog after assembly.
Ingredients for Beef Chili
Prep: 15 minutes | Cook: About 2 hours 15 minutes | Total: About 2 hours 30 minutes | Servings: 6, with chili for six hot dogs and bowl portions
- 1 1/2 pounds ground beef, preferably 85% lean (680g)
- 1 medium yellow onion, finely diced (about 150g)
- 3 garlic cloves, minced
- 2 tablespoons tomato paste (about 30g)
- 1 can (15 ounces) crushed tomatoes (about 425g)
- 1 can (8 ounces) tomato sauce (about 225g)
- 1/2 cup water, plus more as needed
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 3/4 teaspoon fine salt, plus more to taste
- 6 hot dogs
- 6 hot dog buns
- About 3 tablespoons yellow mustard, for serving
Optional for serving: A few small plain crackers for the bowls and hot sauce at the table.
How to Make Beef Chili on the Stovetop
- Brown the beef: Heat a 5- to 6-quart Dutch oven or heavy soup pot over medium-high heat. Add the beef and cook for 8 to 10 minutes, breaking it into fine crumbles, until no pink remains. Brown it in two batches if the pot is crowded. Spoon off excess fat, leaving about 1 tablespoon in the pot.
- Cook the aromatics: Reduce the heat to medium. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and tomato paste and cook briefly, until the garlic is fragrant but not browned.
- Build the chili: Add the crushed tomatoes, tomato sauce, 1/2 cup water, chili powder, cumin, and salt. Stir well, scraping the bottom of the pot.
- Simmer gently: Reduce the heat to low or medium-low. Partially cover and simmer for about 90 minutes, keeping the bubbles small rather than letting the chili boil hard. Stir and scrape the bottom every 15 to 20 minutes. If the chili begins to stick, lower the heat and add water a tablespoon or two at a time.
- Finish uncovered: Check the thickness, then remove the lid and simmer for another 15 to 30 minutes. Stir more often as the sauce reduces. The chili is ready when it is moist but holds a soft mound on a spoon without a watery ring. Taste and add more salt if needed. Let stand for 5 to 10 minutes.
- Serve: Heat the hot dogs according to their package directions and place them in the buns. Spoon chili into bowls and along each hot dog, then zigzag yellow mustard over the chili dogs. Add crackers to the bowls if desired.
How Thick Should Beef Chili Be?
After the partially covered simmer, the chili may still be too loose for hot dogs. The uncovered finish lets moisture evaporate until the beef stays piled on a spoon and on the dog, while still looking lightly sauced.
Thicker chili has more contact with the hot bottom of the pot, so stir and scrape frequently near the end. If it starts sticking before it reaches the right consistency, loosen it with a small splash of water rather than more tomato sauce. Reduction time will depend on the pot, heat, and moisture in the tomatoes.
Serving Beef Chili in Bowls and on Hot Dogs
Divide the chili between bowl portions and the six hot dogs. Keep the mustard on top of the assembled dogs, not in the simmering pot. Offer hot sauce at the table if desired; leftover thick chili also works for Frito chili pies.
Bean and Slow-Cooker Variations
Beans can be stirred into a bowl-style variation, but they change the fine texture that helps this chili cling to hot dogs. For a different bean-inclusive version, see this spicy smoky sweet chili.
A slow cooker can be used after browning the beef and aromatics, but the chili may need a separate uncovered reduction to become thick enough for hot dogs. For a simpler bean-inclusive alternative, try this slow cooker chili.
How to Store and Reheat Beef Chili
Cool the chili promptly and refrigerate it in a covered container, separate from the hot dogs, buns, mustard, and crackers. The chili can also be frozen on its own; thaw it before reheating.
Reheat gently in a saucepan, stirring and adding a small splash of water if it has thickened too much. Assemble chili dogs just before serving so the buns do not become soggy.
Nutrition
Approximate nutrition per serving, based on one-sixth of the chili, one hot dog and bun, and mustard: 570 calories, 34g protein, 31g fat, and 43g carbohydrates. Per 100g of the assembled meal: approximately 180 calories, 11g protein, 10g fat, and 14g carbohydrates. Values will vary with the hot dogs and buns used and how much beef fat is removed.
Equipment
- 5- to 6-quart Dutch oven or heavy soup pot
Ingredients
For the chili
- 1 1/2 pounds ground beef, preferably 85% lean (680 g)
- 1 medium yellow onion, finely diced (about 150 g)
- 3 garlic cloves, minced
- 2 tablespoons tomato paste (about 30 g)
- 1 can (15 ounces) crushed tomatoes (about 425 g)
- 1 can (8 ounces) tomato sauce (about 225 g)
- 1/2 cup water, plus more as needed
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 3/4 teaspoon fine salt, plus more to taste
For serving
- 6 hot dogs
- 6 hot dog buns
- About 3 tablespoons yellow mustard
- A few small plain crackers for the bowls (optional)
- Hot sauce, for serving (optional)
Instructions
- Heat a 5- to 6-quart Dutch oven or heavy soup pot over medium-high heat. Add the beef and cook for 8 to 10 minutes, breaking it into fine crumbles, until no pink remains. Brown in two batches if needed.
- Spoon off excess fat, leaving about 1 tablespoon in the pot.
- Reduce the heat to medium. Add the onion and cook for about 5 minutes, until softened. Stir in the garlic and tomato paste and cook briefly, until fragrant but not browned.
- Add the crushed tomatoes, tomato sauce, 1/2 cup water, chili powder, cumin, and salt. Stir well, scraping the bottom of the pot.
- Reduce the heat to low or medium-low. Partially cover and simmer for about 90 minutes, keeping the bubbles small. Stir and scrape the bottom every 15 to 20 minutes. If the chili begins to stick, lower the heat and add water a tablespoon or two at a time.
- Remove the lid and simmer for another 15 to 30 minutes, stirring more often as the sauce reduces. Cook until the chili holds a soft mound on a spoon without a watery ring. Taste and add salt if needed, then let stand for 5 to 10 minutes.
- Heat the hot dogs according to their package directions and place them in the buns.
- Divide the chili between bowls and the hot dogs. Zigzag mustard over the chili dogs and add crackers to the bowls if desired.
Tips
- Keep the simmer gentle; avoid letting the chili boil hard.
- Stir and scrape the bottom every 15 to 20 minutes, and more often as the chili thickens.
- If the chili sticks before it reaches the desired thickness, add a small splash of water rather than more tomato sauce.
- Reduce uncovered until the chili holds a soft mound but remains lightly sauced.
- Add mustard to the assembled hot dogs, not to the simmering chili.
Variations
- Bean-Style Bowl Variation: Stir beans into a bowl-style portion; they will change the fine texture that helps the chili cling to hot dogs.
- Slow-Cooker Variation: After browning the beef and aromatics, finish the chili in a slow cooker and reduce it uncovered separately if needed for hot dogs.