Recipe

Chili Dogs, with Extra Everything

Inspiration for your next tailgate or backyard gathering

By Liv Reilly
Recipe by Kelsey Barnard Clark

September 11, 2024

Two plates, one with hot dogs and one with oysters.

Photo: Antonis Achilleos

In her latest book, Southern Get-Togethers: A Guide to Hosting Unforgettable Gatherings, chef Kelsey Barnard Clark amps up the good old-fashioned chili dog with her favorite fixings. While ketchup and mustard maintain their rightful place on the table, Clark suggests piling on an assortment of pickled veggies, crunchy snacks, and of course, cheese.

Get the recipe and suggested toppings below, and check out G&G’s interview with Clark about the inspiration behind Southern Get-Togethers and how to be a perfectly imperfect host.

Ingredients

Hot Dog Chili and the Fixins (Yield: 8 servings)
For the hot dog chili
- 2 tbsp. olive oil
- 1 lb. lean ground beef (80/20)
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 jalapeño, minced
- 2 cups beef broth
- ½ cup tomato sauce
- 2 tbsp. tomato paste
- 2 tbsp. chili powder
- 1 tbsp. Worcestershire sauce
- 1 tbsp. soy sauce
- 1 tbsp. Tabasco or Crystal hot sauce
- 1 tbsp. paprika
- 1 tsp. ground cumin
- Pinch of cayenne pepper
- 8 to 10 turns freshly ground black pepper
- Kosher salt
For the hot dogs
- 8 hot dogs
- 8 hot dog buns
For the fixins (all optional)
- Chopped onions
- Corn chips
- Corn nuts
- Fried garlic
- Fried onions
- Green onions
- Ketchup
- Mustard
- Pickled jalapeños
- Pickled okra
- Pickles
- Shredded cheddar cheese
- Sour cream

Preparation

Make the hot dog chili: In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook, stirring and breaking up the meat, for about 10 minutes, or until slightly browned.

Using a slotted spoon, transfer the meat to a medium bowl. Add the onion, garlic, and jalapeño to the skillet and sauté, stirring, for 5 minutes, or until the onion is caramelized.

Add the beef broth, tomato sauce, tomato paste, chili powder, Worcestershire sauce, soy sauce, hot sauce, paprika, cumin, cayenne, and black pepper and bring to a boil.

Lower the heat to a simmer and cook, stirring, until the chili is thick and the liquid has reduced almost completely. Season with salt. Enjoy immediately or refrigerate in an airtight container for up to 3 days.

Make the hot dogs: Cook the hot dogs as you wish—on the grill, in boiling water, or in the microwave—then place in a bun and top with chili, if desired, and fixins.