Chili Dogs with Slow-Cooked Beef Chili Sauce
Smoked sausages in soft buns, piled with a thick, boldly spiced beef chili sauce and melted cheese. Make the sauce on the stovetop, in the oven, or in a slow cooker.
By Cookin' KitchenUpdated
- Total: 3 hours 50 minutes
- Makes: 6 hot dogs
Recipe
Chili Dogs with Slow-Cooked Beef Chili Sauce
Smoked sausages in soft buns, piled with a thick, boldly spiced beef chili sauce and melted cheese. Make the sauce on the stovetop, in the oven, or in a slow cooker.
Cookin' · https://cookin.club/recipes/chili-dogs-with-slow-cooked-beef-chili-sauce
- Prep
- 20 minutes
- Cook
- 3 hours 30 minutes
- Total
- 3 hours 50 minutes
- Makes
- 6 hot dogs
Ingredients
For 6 hot dogs
Homemade chili powder
Chili sauce
Chili dogs
Equipment
- Heavy-based pot
- Stick blender
- Container
- Potato masher
- Oven
- Pan
- Barbecue
- Tray
Instructions
Chili sauce
Step 1: Heat the oil over medium-high heat in a heavy-based pot. Cook the onion, garlic and capsicum for 3 minutes.
Step 2: Add the beef and cook, breaking it up as you go, until no raw meat remains. Add the tomato paste and stir for 1 minute.
Step 3: Add the spices, tomatoes, water, crumbled beef bouillon cubes and salt. Stir well.
Step 4: Bring the chili to a simmer, then turn the heat to low on a small burner. Partially cover the pot so the sauce can reduce. Simmer on low for 3 hours, aiming for an occasional small bubble, and stir now and then to keep the base from catching. Alternatively, cook in a 160°C/325°F oven for 3 hours with the lid partially cracked.
Step 5: For a slow cooker, reduce the water to 3/4 cup. Bring the chili to a simmer on the stove, transfer everything to the slow cooker, and cook on low for 6 to 8 hours.
Step 6: Scoop 1 1/2 cups of chili into a container deep enough for the head of a stick blender to remain submerged. Blend until smooth, about 15 seconds. Return the puréed sauce to the pot and stir well.
Step 7: As you stir, the remaining beef should break into fine pieces rather than large chunks. If it does not, mash it in the pot with a potato masher. The sauce should be thick enough to mound slightly when scooped, not runny. Keep it warm.
Step 8: For an optional make-ahead step, let the sauce cool and refrigerate it overnight. Reheat it on the stove before continuing.
Chili dogs
Step 9: Preheat the oven to 180°C/350°F, or 160°C for a fan oven.
Step 10: Heat 1/2 tbsp oil in a pan over medium to medium-high heat, or heat a barbecue. Brown the sausages all over until heated through. They are already cooked inside; this step is for warming and browning them.
Step 11: Place the buns on a tray and put a sausage in each. Add a squiggle of mustard and a sprinkle of onion. Spoon a generous amount of warm chili sauce over each sausage, then top with cheese.
Step 12: Bake for 7 to 10 minutes, or until the cheese has melted. Serve immediately, with plain crinkle-cut potato chips if desired.
Notes
Helpful notes
Smoked sausages such as kransky, bratwurst or half-smokes are suggested; hot dogs can also be used.
For less heat, hold back some or all of the cayenne and add it gradually at the end, tasting as you go.
The sauce can be cooled and refrigerated overnight, then reheated on the stove before assembling the chili dogs.
For the slow-cooker method, use 3/4 cup water instead of 1 1/2 cups.
Nutrition per hot dog
- Calories
- 761 kcal
- Fat
- 52 g
- Saturated fat
- 21 g
- Carbohydrates
- 34 g
- Sugar
- 8 g
- Fiber
- 4 g
- Protein
- 39 g
- Sodium
- 1,458 mg
- Cholesterol
- 142 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Smoky sausages, a thick and smoothly textured beef chili sauce, mustard, onion and melted cheese make these hearty chili dogs. The sauce simmers slowly, then a portion is blended to help it thicken and cling to the buns.
Serve them hot, with plain crinkle-cut potato chips if you like. The chili sauce can be made ahead and refrigerated overnight.
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