📝 About This Recipe
This isn't just a snack; it's a nostalgic masterpiece that elevates the classic American ballpark staple to gourmet heights. We feature a slow-simmered, bean-free beef chili designed specifically to cling to the dog, paired with a sharp, velvety cheese sauce that cuts through the richness. Every bite offers a perfect harmony of smoky grilled meat, savory spices, and the soft embrace of a toasted brioche bun.
🥗 Ingredients
The Signature Chili
- 1 pound Ground Beef (80/20 lean-to-fat ratio for best flavor)
- 1 Yellow Onion (finely minced)
- 3 cloves Garlic (minced)
- 2 tablespoons Tomato Paste
- 1.5 cups Beef Broth (low sodium)
- 2 tablespoons Chili Powder (mild or medium)
- 1 teaspoon Smoked Paprika
- 1 teaspoon Ground Cumin
- 1 tablespoon Worcestershire Sauce
The Dogs and Buns
- 6 pieces Beef Hot Dogs (jumbo, all-beef franks with natural casing)
- 6 pieces Brioche Hot Dog Buns (top-split preferred)
- 2 tablespoons Unsalted Butter (melted, for brushing buns)
Toppings and Garnish
- 1.5 cups Sharp Cheddar Cheese (freshly shredded)
- 1/4 cup Red Onion (finely diced)
- 12-18 slices Pickled Jalapeños (optional for heat)
- 2 tablespoons Yellow Mustard (for drizzling)
👨🍳 Instructions
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1
In a large skillet or heavy-bottomed pot over medium-high heat, add the ground beef. Break it up into very small crumbles using a wooden spoon as it browns.
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2
Once the beef is mostly browned, add the minced yellow onion. Sauté for 5 minutes until the onion becomes translucent and soft.
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3
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the tomato paste turns a deep brick red.
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4
Add the chili powder, smoked paprika, and cumin. Toast the spices with the meat for 1 minute to release their aromatic oils.
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5
Pour in the beef broth and Worcestershire sauce. Bring to a gentle boil, then reduce heat to low.
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6
Simmer the chili uncovered for 25-30 minutes. You want the liquid to reduce until the mixture is thick and 'scoopable' rather than soupy.
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7
While the chili simmers, preheat your grill or a cast-iron grill pan to medium-high heat.
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8
Lightly score the hot dogs with shallow diagonal cuts. This prevents them from bursting and allows the chili to settle into the grooves.
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9
Grill the hot dogs for 5-7 minutes, turning occasionally, until they have distinct char marks and are heated through.
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10
Brush the insides of the brioche buns with melted butter. Place them face-down on the grill for 30-60 seconds until golden brown and toasted.
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11
Assemble the base: Place a grilled hot dog into each toasted bun. Optionally, add a thin line of yellow mustard directly onto the dog.
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12
Generously ladle the thick beef chili over each hot dog, ensuring it covers the meat from end to end.
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13
Immediately sprinkle a heavy layer of shredded cheddar cheese over the hot chili so it begins to melt. If desired, pop them under a broiler for 30 seconds to get the cheese bubbly.
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14
Garnish with finely diced red onions and pickled jalapeños for a bright, crunchy finish.
💡 Chef's Tips
Use a potato masher while browning the beef to get an ultra-fine 'coney style' texture for the chili. Always grate your own cheese; pre-shredded cheese is coated in potato starch and won't melt as smoothly. For an extra layer of flavor, simmer a small piece of dark chocolate (1/2 oz) into the chili to add depth and richness. If the chili gets too thick, add a splash of water or beer to loosen it back to your desired consistency. Steam the buns for 30 seconds before grilling if you want that classic, ultra-soft 'fairground' texture.
🍽️ Serving Suggestions
Serve alongside crispy sweet potato fries with a side of chipotle aioli. A cold, hoppy IPA or a classic root beer float balances the spicy and salty flavors perfectly. Pair with a crunchy vinegar-based coleslaw to provide a refreshing contrast to the heavy chili. Add a side of salt-and-vinegar kettle chips for an extra textural crunch. Serve on a large platter with extra napkins—this is meant to be a delicious mess!