Cookout Hot Dog Chili Recipe

If you ask me what’s the best chili recipe for hot dog toppings, my answer will always be Cookout Hot Dog Chili. Every Tuesday and Thursday after school pickup, me & my kids always go to Cookout for a quick snack and my kids love their hot dogs.

My favorite one is the Cookout Style Hot Dog that has the chili sauce as toppings. Last week I decided to make the copycat version. This time when I was having one, I tried to figure out the ingredients and also talked with one of my friends who works there. He didn’t give me the exact recipe but dropped some hints about what goes in their famous hot dog chili. It took me a few tries, but I finally nailed that signature Cookout Hot Dog Chili Recipe.

Made with simple ingredients like ground beef, onions, and a blend of spices, this hot dog chili will transform your backyard cookout into something special. 

It’s super easy to make, tastes almost like the real thing, and will turn regular hot dogs into something special.

Even if you’re new to cooking, you’ll find this recipe super easy to follow.

Hot Dog Chili vs Regular Chili

Hot dog chili and regular chili are quite different, and knowing these differences helps you make the perfect hot dog topping.

Hot dog chili is much smoother and has a finer texture. The meat is broken down into tiny pieces, almost like a sauce. It contains no beans and less liquid than regular chili. The flavor is milder with a focus on beef, slight sweetness, and a hint of spice – never too hot or overpowering for a hot dog.

Regular chili, on the other hand, is chunkier with larger pieces of meat and often includes beans. It’s usually spicier, more complex in flavor, and eaten as a standalone dish with a spoon. The texture is thicker and heartier.

The cooking method differs too. Hot dog chili uses more water at the start to help break down the meat into that smooth consistency that clings perfectly to a hot dog without making the bun soggy.

Cookout Hot Dog Chili Ingredients

• 1 lb ground beef (85/15 mix): This mixture has enough fat to give good flavor without making the chili greasy. The fat helps create that smooth texture we want.
• 2 cups water: The water helps break down the beef into tiny pieces and creates the right consistency. Don’t worry – it will cook down.
• ½ onion, finely chopped: Adds a natural sweetness and depth of flavor. Make sure to chop it very finely so it melts into the chili.
• 2 tablespoons tomato paste: This gives a rich, concentrated tomato flavor and helps thicken the chili.
• ¼ cup ketchup: Adds sweetness and tanginess that balances the savory elements.
• 1 tablespoon Texas Pete hot sauce: Provides a mild heat without being too spicy. The vinegar in the hot sauce also adds a nice tang.
• 1 tablespoon Worcestershire sauce: This secret ingredient adds a deep, umami flavor that makes the chili taste more complex.
• 1 tablespoon chili powder: Gives that classic chili flavor without being too spicy.
• 1 teaspoon onion powder: Reinforces the onion flavor throughout the chili.
• 1 teaspoon garlic powder: Adds a mellow garlic flavor that complements the beef.
• 1 teaspoon black pepper: Adds a slight bite that balances the sweetness.
• 1 teaspoon salt: Brings out all the other flavors. You can adjust to taste.
• 1 tablespoon sugar: Helps balance the acidity from the tomato products and rounds out the flavor.

Kitchen Appliances Needed

• A large, deep pot or Dutch oven
• Wooden spoon or heat-resistant spatula for stirring and breaking up meat
• Measuring spoons and cups
• Cutting board and sharp knife for chopping onions
• Ladle for serving

How To Make Cookout Hot Dog Chili

Step 1 | Cook the Ground Beef

In a deep pot, add 1 lb of ground beef and 2 cups of water. Break the meat apart with your spoon until it becomes very fine. Increase the heat to high and let the mixture come to a boil. Stir frequently so the beef cooks evenly.

Step 2 | Add Seasonings

Once the beef is broken down, stir in the finely chopped ½ onion along with salt, black pepper, garlic powder, and onion powder. Add the chili powder and sugar at this point. These spices build the flavor base of your chili.

Step 3 | Simmer and Reduce

Lower the heat to allow the mixture to simmer. Keep stirring until most of the water has evaporated. This step helps the flavors blend together while the chili starts to thicken.

Step 4 | Mix in Tomato Paste & Ketchup

Add 2 tablespoons of tomato paste and ¼ cup of ketchup to the pot. Also, stir in 1 tablespoon of Texas Pete hot sauce and 1 tablespoon of Worcestershire sauce. Mix well so that all ingredients combine smoothly.

Step 5 | Continue Simmering

Reduce the heat to low and let the chili continue cooking. Stir occasionally to prevent sticking, and allow the chili to thicken to a rich, smooth consistency.

Step 6 | Serve

Once done, take the chili off the heat and let it rest for about 5 minutes. This rest period lets the flavors settle. Spoon the chili over your hot dogs and enjoy this comforting dish.

Chef Special Tips

• Break the meat up very finely at the beginning. The smaller the pieces, the more authentic your hot dog chili will be.
• Don’t skip the water method. This is what gives the chili its unique texture.
• Adjust the heat level by changing the amount of hot sauce. The recipe as written is mild.
• Make it ahead of time. The flavor improves if it sits in the refrigerator overnight.
• If the chili gets too thick after refrigeration, add a little water when reheating.
• Taste as you go and adjust seasonings. Everyone’s preference for salt and spice is different.
• Let the chili simmer uncovered so it can reduce and thicken properly.
• For an extra-smooth texture, you can use an immersion blender for a few pulses.

Serving Ideas With Cookout Hot Dog Chili

• Classic Hot Dogs: Serve on grilled or steamed hot dogs with chopped onions, mustard, and a sprinkle of shredded cheddar.
• Chili Cheese Fries: Pour over crispy french fries and top with cheese for an indulgent treat.
• Nachos: Spoon over tortilla chips with cheese, jalapenos, and sour cream.
• Burgers: Use as a topping for hamburgers along with cheese and onions.
• Baked Potatoes: Makes a hearty topping for baked potatoes with cheese and green onions.
• Chili Dogs in Blankets: Wrap hot dogs in crescent roll dough, add a spoonful of chili before rolling, then bake.
• Chili Mac: Mix with cooked macaroni and cheese for a quick meal.

My personal favorite is the classic hot dog with chili, finely chopped onions, and a line of yellow mustard. The combination of flavors brings me right back to those summer cookouts at Cookout restaurants.

How to Store Leftover & Reheat

This chili keeps really well, and some say it tastes even better the next day! Here’s how to handle leftovers:

Storage:

• Refrigerator: Let the chili cool completely, then store in an airtight container for up to 4 days.
• Freezer: This chili freezes beautifully for up to 3 months. I portion it into smaller containers or freezer bags for easy thawing.
• Portion Control: Consider freezing in ice cube trays, then transfer the frozen cubes to a bag. This way, you can grab just what you need for a single hot dog.

Reheating:

• Stovetop: The best method is to reheat slowly in a small saucepan over medium-low heat, stirring occasionally until heated through.
• Microwave: For quick meals, microwave in 30-second intervals, stirring between each until hot.
• Add Moisture: If the chili seems too thick after storage, add a tablespoon of water while reheating to restore its perfect consistency.

I’ve found that storing the chili separate from assembled hot dogs works best. This prevents the buns from getting soggy and allows you to enjoy that fresh-made taste every time.

FAQs

1. Why cook the ground beef with water instead of browning it first?

Cooking the beef with water helps break it down into very fine pieces, creating that smooth texture that’s characteristic of hot dog chili. Browning would create chunks and a different flavor profile.

2. Can I use a leaner ground beef?

I don’t recommend using beef leaner than 85/15. The fat helps with both flavor and texture. If you use leaner meat, the chili might turn out too dry.

3. How can I make this chili ahead for a large cookout?

You can make this chili up to 3 days in advance and store it in the refrigerator. It actually tastes better after the flavors have had time to meld. On the day of your cookout, reheat it slowly on the stovetop or in a slow cooker on the “warm” setting.

4. Can I substitute the Texas Pete hot sauce with another brand?

Certainly. Any vinegar-based hot sauce will work, like Frank’s RedHot or Tabasco. Each will bring a slightly different flavor profile, so adjust to your preference.

5. Is there a way to make this recipe in a slow cooker?

Yes! Brown the meat first, breaking it up finely, then transfer to a slow cooker with the remaining ingredients (reduce water to 1 cup). Cook on low for 4-5 hours or high for 2-3 hours.

6. How many hot dogs will this recipe cover?

This recipe makes enough chili to generously top about 12-15 hot dogs, depending on how much you add to each one.

Conclusion

Now my kids ask for “home Cookout dogs” instead of stopping after school! This Cookout Hot Dog Chili Recipe has become our Friday night tradition. The best part? It costs way less to make a big batch at home.

My friend from Cookout even tried it and gave me a thumbs up! Give this recipe a try and tag me in your hot dog photos. Your family might just start skipping the drive-thru too.

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