Home Run Hot Dog Chili

Home Run Hot Dog Chili is the ultimate topping for your grilled dogs, sausages, and burgers! This meaty, tangy, slightly sweet sauce is simmered in just the right combination of herbs and spices. It’s a winning recipe for your next cookout, BBQ or tailgate party!

This past weekend, we celebrated the end of an era for my youngest son. Hunter graduated from high school this spring and that brought an end to his participation on the drumline. He’d been part of Blue Steel Drum Line for four years and I can honestly say, it’s been an incredible experience. I’ve gotten to know so many wonderful kids and their parents over the years and this transition are going to be just as hard on me as it is on Hunter.

To honor the successes of the past year, and show a little love to the seniors, I organized a cookout for the students and their parents. Everyone, including me, was asked to bring their best dish to share. When it came time for me to sign up, something interesting happened. I got a text message from one of the kids. He had a favor to ask, a special request he said…could I please make my Hot Dog Chili? My heart melted. Of course, for him and the drumline, no problem!

This chili is so good! It’s rich and meaty with a smooth texture that doesn’t overpower the hot dog, burger, or sausage that you’re spooning it over. I use just the right amount of spice to simmer the ground beef and onions in so that deep flavor is developed.

What you’ll need to make Home Run Hot Dog Chili:

• ground beef
• onion
• tomato paste
• garlic
• sugar
• mustard
• chili powder
• Worcestershire sauce
• celery salt
• cumin
• tomato sauce
• honey
• ketchup

This recipe is more of a sauce than what you normally think of as chili. It does not have beans like my Bloody Mary Chili or Award Winning Chili does. It’s a topping, plain and simple. To give it a special touch, once all of the ingredients simmer together for about 30 minutes, I let the chili cool a bit then use my immersion blender to breakdown the beef just a bit until I get a texture that perfect for ladling over a grilled hot dog.

When it was time for the cookout, I was ready with grilled hot dogs and my homemade chili. The slow cooker was loaded with my home run sauce so that is was warm and all the guests could just be served themselves. We had a great evening sharing a meal, laughing, and telling stories. It all ended with lots of hugs and a few tears. These people know how to get me…every time. I sure am going to miss them but maybe, I’ll make a big batch of Home Run Hot Dog Chili and invite them over. I have a feeling, they’d be at my back door in no time.

Home Run Hot Dog Chili

3.58 from 14 votes

Print Pin Rate

Course: Extras, Main Course

Cuisine: American

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Servings: 8

Author: Donya Mullins

Equipment

• Immersion Blender

Ingredients

• 1 1/2 pounds ground beef
• 1 cup onion - chopped
• 2 cloves garlic - minced
• 1 tablespoon tomato paste
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon celery salt
• 1 tablespoon brown sugar
• 1 teaspoon Worcestershire sauce
• 1 tablespoon yellow mustard
• 1 8 oz can tomato sauce
• 1 tablespoon honey
• 1/3 cup ketchup
• 1 cup water

Instructions

• In a dutch oven or heavy bottom pot, brown ground beef. When the meat is no longer pink, drain excess fat and add onions to pot, stir. Add in garlic, tomato paste, chili powder, salt, pepper and cumin and cook for 2-3 minutes. Add celery salt, sugar, Worcestershire sauce, mustard, tomato sauce, honey and ketchup, stir. Add in water. Bring chili up to a boil then reduce to simmer. Cook for approximately 30 minutes sauce has thickened. Remove from heat and let cool 15 minutes.
• Using an immersion blender, carefully blend chili until meat chunks are broken down. *You can also use a regular blender, making sure to blend in small batches to avoid getting burned.
• When ready to serve, heat chili either on stove or in a slow cooker. Can be stored in refrigerator for 3 days or frozen up to 3 months.

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