Hot Dog Chili for Chili Dogs

Name: Hot Dog Chili for Chili Dogs
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 tbsp Adobo Seasoning; 2 tbsp Bacon Fat; 2 whole Beef Bouillon; 1 cup Bottled Water; 0.25 cup Chili Powder; 3 whole Dried Ancho Chile Pepper; 2 tbsp Garlic Powder; 0.25 cup Ground Cumin; 15 oz Kidney Beans; 2 lb Lean Ground Beef; 0.25 cup Masa; 6 whole Minced Garlic; 2 tbsp Paprika; 0 pinch Salt; 0 dash Salt & Pepper; 0.25 cup Spicy Brown Mustard; 1 whole Sweet Onion; 3 slices Thick-Cut Bacon; 6 oz Tomato Paste; 1 whole White Onion; 0.25 cup Worcestershire Sauce

Side Dish 🥗Dinner 🍽️Lunch 🥪 American High-Protein 💪Sugar-Free Comfort-Food

Hot Dog Chili for Chili Dogs delivers a thick, clingy sauce that hugs each bite, layered with smoky bacon, ancho chile depth, and a gentle, steady heat. Tomato paste, mustard, and Worcestershire build classic chili-dog character, while masa harina finishes it with a scoopable body. Serve on grilled franks at cookouts, game days, or any casual gathering.

Prep30 mins
Cook1 hr 15 mins
Serves12
DifficultyMedium

1

Put the ancho chiles into 1 cup of boiling water and let them soak until softened, about 15 minutes. While the chiles soak, add the bacon to a large saucepan and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the excess grease, leaving 2 tablespoons of bacon drippings in the pan.
2

Cook and stir the white and red onion in the bacon drippings with the bacon over medium heat with a pinch of salt until the onions are translucent, about 5 minutes; stir in the garlic and cook until softened, about 1 more minute. Pour in 3 cups of boiling water and stir in the beef chuck, mixing the meat with the water to break it apart. Bring to a boil, then reduce the heat to low.
3

Stir in the tomato paste and beef bouillon granules until the granules dissolve; let the mixture simmer while you complete the remaining steps.
4

Add the soaked ancho chiles with their liquid, spicy brown mustard, chili powder, Worcestershire sauce, cumin, garlic powder, adobo seasoning, and paprika to a blender and blend until smooth; pour the mixture into the chili. Use a little water to loosen any remaining mixture in the blender and pour that into the chili.
5

Bring the chili to a gentle boil over medium-low heat and stir in the kidney beans and masa harina. Reduce the heat to low; let it simmer until thick and the flavors have blended, at least 45 more minutes. Season with salt and black pepper. If the chili is too thin, stir in more masa harina.