Hot Dog & Burger Board (Best Hot Dog Chili!)
This hot dog & burger board has you covered for all of your summer hosting. Seriously, the last thing you want to be doing is taking everyone’s order after you’re covered in grease from cooking everything. Prep this board ahead of time and keep it covered in the fridge. Then set it on the table and let everyone take turns.
AND you get my recipe for the MOST AMAZING hot dog chili you’ve ever had. Just sweet enough with the perfect amount of spice. It goes so so well with the smoky, beefy flavor of a fresh grilled hot dog. When you top THAT with shredded cheddar?!?!?? Um, HELLO???
Since not everyone is a hot dog fan, it’s easy enough to include burger toppings on this board, too. And most of the stuff can go on both. Oh, by the way…if you don’t have pickle relish and forgot to buy some, just mince up a few pickles from the jar that’s already in your fridge. And if people have an issue with that, then they don’t DESERVE to be at YOUR cookout.
Among the condiments are ketchup (my homemade slow cooker recipe is a game changer!!), mustard (don’t be afraid to get creative, I used a pub style beer mustard) burger sauce (Magnifisauce from Trader Joe’s) relish and more of this caramelized shallot jam.
From there, just add your common burger veggies. Sliced onion, tomato, lettuce and pickles – and don’t forget some cheese. Try and stick with a common favorite like cheddar or American. Throw some napkins on there and be done!
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The Best Hot Dog Chili
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 cups 1x
- Category: Dinner, Beef
- Method: Stovetop
- Cuisine: American
Description
Perfectly savory with the right amount of sweetness, this hot dog chili is the last recipe you’ll need!
Ingredients
- 1 TB olive oil
- 1 small sweet onion, finely chopped
- 1 tsp salt
- 1/4 tsp pepper
- 1 TB garlic paste, or 3–4 minced cloves
- 1 lb ground beef (whichever fat ratio you prefer, we like 80/20)
- One 15 oz can crushed tomatoes
- 1 tsp beef broth concentrate
- 1 TB light brown sugar, packed
- 1 TB apple cider vinegar
- 1/2 tsp cumin
- 1/2 tsp garlic salt
Instructions
- Heat the olive oil in a medium saucepan (I used a 3 quart size) until shimmering. Add the minced onion and season with the salt and pepper.
- Cook the onions, stirring occasionally, until they’ve given up their liquid and begin to sizzle, about 5 minutes. Add the garlic and cook, stirring frequently, for another few minutes until the garlic is fragrant.
- Add the ground beef and break it up with a stiff spoon as it browns, cooking until there are no pink spots left.
- After the beef has completely browned, add the crushed tomatoes, beef broth concentrate, brown sugar, apple cider vinegar, cumin and garlic salt. Add 1/2 cup of water to the empty crushed tomato can and pour it back into the saucepan. If you didn’t get the tomatoes from a can, you can just add 1/2 cup of water or beef stock.
- Reduce the heat to medium low and simmer the chili for 15 minutes to thicken, stirring occasionally to prevent the chili from burning to the bottom of the pan. Allow to cool for 10-15 minutes before serving with hot dogs.
Equipment
Buy Now β Nutrition
- Serving Size: 3 tablespoons of chili
- Calories: 53
- Sugar: 1.6 g
- Sodium: 186.3 mg
- Fat: 1.5 g
- Saturated Fat: 0.4 g
- Trans Fat: 0 g
- Carbohydrates: 4.4 g
- Fiber: 0.5 g
- Protein: 5.7 g
- Cholesterol: 13.6 mg
