Is it Hot Dog Sauce or Hot Dog Chili

the choice between hot dog sauce and hot dog chili can be challenging for some people. Sometimes in the South, Both condiments are available, and both offer unique benefits that can enhance the flavor of your hot dog.

Hot dog sauce is typically made from a tomato base with a mixture of herbs and spices. It offers a tangy and sweet flavor and a smooth texture that makes it a popular choice among many people. It’s perfect for those who prefer a less spicy and mild flavor without too much texture. Hot dog sauce is also versatile and can be used in a variety of other dishes, such as pasta or sandwiches.

On the other hand, hot dog chili is a thicker sauce that contains chunks or pieces of meat, usually ground beef or pork. It offers an intense savory flavor that’s more complex than hot dog sauce. Also, it’s spicier than hot dog sauce, which adds a kick to your hot dog. Hot dog chili is usually enjoyed as a standalone dish, and some people like to use it as a dip or topping for other foods.

While both hot dog sauce and hot dog chili have distinct flavors and textures, they can complement the taste of a hot dog in different ways. Some people prefer the tangy and sweet flavor of hot dog sauce, while others love the spicier and more savory taste of hot dog chili. It all comes down to personal preference and what you feel like adding to your hot dog.

My Hot Dog / Burger Chili Sauce recipe “This Time”

  • 1 pound Lean Beef, (may add other meats a small amount of fatty pork is nice)
  • 1 large sweet onion cut up into very small pieces. *could use powdered.
  • 1/2 Teaspoon or more Real Tumuric.
  • ¼ teaspoon Chipotle pepper powder Ie. Chili Powder. *Any smoked pepper will work.
  • 1 Dash of Cummin. *(Optional)
  • 1/4 teaspoon black pepper *(optional)
  • ¾ Teaspoon Maggi All-purpose liquid seasoning.
  • 1 small Glug red wine.
  • 1 teaspoon white wine vinegar.
  • ¼ teaspoon Worcestershire sauce Lea & Perrins is my go-to.
  • 7 drops of Liquid smoke Hickory *(Optional)
  • 9 drops of Liquid Smoke Mesquite *(Optional)
  • ½ cup Ketchup (I used Heinz no sugar added, Heinz Habanero, Heinz HonyRacha, & True Made Foods Veggie Ketchups)
  • 1 tablespoon Honey (mine was chili infused)
  • 1 Table Spoon Arrabbiata pasta sauce*(Optional) *could use any tomato paste or sauce.
  • 2 teaspoons  yellow Mustard (more or less to taste)
  • 1 ½ cup beef broth
  • Optional: Japanese rice wine vinegar, white pepper, and the Japanese pepper blend, a teaspoon or two of Dijon mustard, about a tablespoon of Texas Pete honey mustard,.

Start by wilting to soft brown the onions, add beef, cook till almost done, start adding in the order they are listed,  then just work down the list. Tweek it to your taste, remember this is a flavor component, not an entree.

It needs to slow & low simmer for 2 to 6 hours, watch over it and stir it often.

Serve on  Hot Dogs, Burgers, Anything, or with corn chips.    PWT  :)>

July 4th 2023 I made a batch today and I added Japanese rice wine vinegar, white pepper, and the Japanese pepper blend, a teaspoon or two of Dijon mustard, about a tablespoon of Texas Pete honey mustard,. It was quite good

most of the ingredients for the hot dog sauce

The origins of hot dog chili are not entirely clear as it is believed to have been created by multiple people across different regions. However, there are a few notable individuals who have been credited with inventing hot dog chili. One of these is a man named Johannes G. Albrecht who began selling hot dogs with his homemade in the early 1900s in Oklahoma. Another possible inventor is a woman named Flossie Kretschmer who lived in Pennsylvania and owned a small restaurant. She reportedly created her own recipe for a spicy chili sauce that she began serving with her hot dogs in the 1920s.

Frugal Glutton lists three possible origins for the chili hot dog. One theory credits Detroit brothers Bill and Gust Keros for inventing the hot dog in their diner in 1910. Another lists George Todoroff as the inventor, in Jackson, Michigan in 1914. As Todoroff Foods claims, George invented the chili dog after creating his “famous Coney Island chili sauce” at his Jackson Coney Island restaurant.  The third theory says it was Art Elkind in Los Angeles in 1929, with the claim that Art “invented” the dog by pouring chili on top of caseless hot dogs — a claim that helped make Art’s restaurant a staple of Los Angeles hot dogs for 80 years (via LA Eater).

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Additionally, there are many regional variations of hot dog chili with different recipes and ingredients depending on the location. Some popular variations include Cincinnati-style chili, Texas-style chili, and Southern-style chili. Overall, while the exact inventor of hot dog chili may not be known, it’s clear that it has become a popular condiment for hot dogs in many parts of the world.

Below is a collection of some Chili/Sauces I collected over the years. (Note they are as I found them.)

Bruce’s Hot Dog Stand, Wilson, NC Southern Hot Dog Chili

One of the most famous hot dog chilies in North Carolina was made by the late Mabel Morgan of Wilson, NC. Mabel was the one who made the chili for her family’s hot dog stand, Bruce’s Hot Dog Stand. 

1 1/4 lb ground beef

1 large onion (About 1 cup chopped)

1 (6-oz) can tomato paste

1/2 cup ketchup

1 tbls chili powder

2 tsp Worcestershire sauce

1 tsp cider or white vinegar

1 tsp salt

1/4 tsp black pepper (optional)

Place the beef, onion and 2 cups of water in a Dutch oven or soup pot over very high heat. Bring the water to a boil. Reduce heat to medium and stir to begin breaking up the meat. 

Add the tomato paste, ketchup, chili powder, Worcestershire sauce, vinegar, salt and pepper, if using. Stir well until the tomato paste and ketchup are dissolved and the meat is mostly broken up. 

Continue to cook at a simmer, stirring about every 5 minutes, about 15 minutes. As the chili thickens, you may need to reduce the heat to med-low or low so it doesn’t stick. Refrigerate, cover, up to 2 days, or freeze in small freezer bags up to 6 months. Thaw or reheat in a microwave, stirring often.

Makes about 1 qt.

This Hotdog Chili works great on hotdogs and hamburgers. Here is how we prepared hotdogs in 1950s Carolina.(Still do at our home) The bun and dog of course. Then we would put mustard on either side of the dog. Then ketsup if desired. ( I don’t) After the mustard place a generous amount of chili on the dog. Cover the chili with onions and then cover the entire dog with coleslaw. The coleslaw should be finely chopped. 


Old Time Hot Dog Sauce

1 pound ground beef

1 onion, chopped

1 (15-1/2-ounce) can tomato sauce

2 tablespoons chili powder

1/2 teaspoon cumin

1 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 cup water

What To Do:

In a large skillet over medium heat, sauté ground beef and onion 6 to 8 minutes or until beef is browned, stirring often.

Add remaining ingredients, stirring to combine. Bring mixture to a boil, lower heat, and simmer 7 to 10 minutes, or until heated through and well combined, stirring occasionally.

increase the Cumin, Worstershire Sauce, and Chilli Powder a bit. Also, use VERY STRONG black coffee instead of just plain water. I added a couple of crushed garlic cloves to it and it was terrific! You can also add a tsp. of brown sugar if you wish. I used ground turkey meat in this dish and it came out deliciously




1&1/4 Lbs.- Hamburger

1- Large Onion

1/2- C. Sugar

1/2- C. Chili Powder

1/2- C. Ketchup

1&1/2- C. Water


Chop Onion

Mix Hamburger & Onion in a skillet

Brown Hamburger & Onion until Hamburger is done.


Put mixture back in skillet and add remaining ingredients.

Simmer 1 hour, stirring occasionally.

Serve on Hot Dogs.

Can be frozen until ready to use


this makes a very large pot that can be canned or frozen:

2.5 lbs “burger” (90% lean if beef)

2 pints ketchup

1 pint water

3 finely chopped onions

1 whole clove garlic finely minced

1/2 teaspoon salt

4 tbls all-purpose flour

1/2 tsp baking soda

2 tbls sugar (to taste)

1 tbs worchester sauce

1 tbs chilli powder

1 stick unsalted butter or margarine

Brown burger slightly while breaking into small chunks, then add onion, and garlic. Simmer until beef is cooked and onions are translucent. (Drain and set aside to add to sauce)

In large pot, combine ketchup, water, butter, worchester sauce, chilli powder, and salt. Cook on low heat to bring to temperature. (this should never come to boil)

Add burger mixture, sugar, and flour to the sauce.

Simmer for 30 min stirring often so sugar and tomatoe does not burn on the bottom.

Finally, add baking soda and stir ( this will cause a foam that will go away, neutralizing the tang of the ketchup and worchester sauce)

That is the basic sauce…I like mine sweet and spicy so I add 5 coarsely chopped jalepenos, and 2 finely chopped habener peppers and adjust surgar before adding meat to the sauce.


Fairmont Style Hot Dog Sauce 1940’s Hotdog Sauce From West Virginia

1 C. finely chopped onion

5 pounds ground beef

1/4 pound ground pork

1 T. black pepper

1 T. salt

3 T. chili powder

4 T. crushed red chili pepper (medium hot)

1 32 oz. can tomato sauce

1 14 or 15 oz. bottle – ketchup

1 small can of tomato paste

1 T. olive oil

1/4 t. cumin

1 dash Tabasco sauce


In a large pot, saute the onion in the olive oil until tender but not browned. Crumble the raw hamburger and ground pork and add to the pot. Cover with water and cook for 1 hour, uncovered, adding more water if necessary. Add the remaining ingredients and cook, covered, over low heat, just simmering, for two more hours.

If you wish a thinner sauce, add more water half way through the final two hours. For thick sauce, cook down, uncovered for a while longer.

This recipe makes quite a lot of hot dog sauce, so we freeze it in small lots and then microwave to thaw. This is not called Chili around here; it’s Hot Dog Sauce and this style of sauce, or some variation of it is found in all of the dog stands in this town and in most of North Central West Virginia.<



Michigan Sauce for Hot Dogs

1 lb ground beef he secret is using ground beef heart

1 medium onion

3 tablespoons brown sugar

3 tablespoons apple cider vinegar

4 tablespoons chili powder

1 tablespoon yellow mustard

1 (8 ounce) can tomato sauce

1 cup water

1 teaspoon garlic powder

1 teaspoon crushed red pepper flakes

1 teaspoon salt

1 teaspoon pepper


Finely chop onions and saute in a little olive oil until tender.

Add ground beef and cook until browned. Separate meat so it is broken into very fine pieces of meat.

Add rest of the ingredients, mix, and cook over low heat on the stove 1 hour or more.

This could be cooked in a crockpot on low for six hours.

Serve as a topping on hot dogs.

A Bunch of Chili Recipes from Karl. !

 Mom’s “in a jiffy chili”

1# extra lean ground beef 1 large onion,chopped 1/4 to 1/3 cup chili powder ( Tones is best, lots of favor,NOT HOT) 4 (15 oz.cans) drained pinto beans 4 (15 oz.cans) stewed tomatoes,broken into small pieces

Brown beef and add onion and cook til onions are clear. Add chili powder and  saute’ for another 2 to 3 min. Add drained beans and stewed tomatoes. At  this point I put this in the crock pot on low and leave it till dinner. But  it can be simmered on low on the seove if time permits for 30 min. or till  dinner. I serve with french bread. Enjoy.   :o)


Seafood Chili 


1 lb medium shrimp peeled, deveined, tails removed  1/2 lb bay scallops  1 lb white fish, boneless and skinless  1 tablespoon vegetable oil  cloves garlic chopped  1/2 cup celery diced 1/4″  1/2 cup red onion diced 1/4″  1 large can whole tomatoes  1 small can (8 oz) tomato paste  1 can dark kidney beans  1 tablespoon chili powder  1/2 teaspoon ground coriander  2 bay leaves whole  1 teaspoon cayenne pepper  1 teaspoon sugar  1 tablespoon salt  1 teaspoon black pepper  1/4 cup green peppers diced 1/4″   1/2 cup red peppers diced 1/4″


1) Heat oil in a large sauce pan, add onions, garlic, celery and seafood.

Sauté until almost cooked.  2) Empty canned whole tomatoes in a shallow bowl and cut into small pieces.

This can be done in a blender. Do not puree. Add to the seafood mixture.   3) Reduce heat to medium low and add beans, tomato paste, spices and peppers.   4) Stir together so that the seafood is not stuck on the bottom.  5) Heat until bubbling, then reduce heat, cover and let cook for 30 minutes.

 Chef’s Tip

This dish will go excellently with a wild rice mixture or a pilaf.     ——————————-================———————

$20,000 Prize-Winning Chili

2 1/2 pounds lean ground chuck 1 pound lean ground pork 1 cup onion, finely chopped 4 garlic cloves, finely chopped.

1 can budweiser beer, (12 oz.) 8 ounces hunt’s tomato sauce 1 cup water 3 tablespoons chili powder 2 tablespoons ground cumin 2 tablespoons wylers’ beef-flavor instant, bouillon (or 6 cubes 2 teaspoons oregano leaves 2 teaspoons paprika 2 teaspoons sugar 1 teaspoon unsweetened cocoa 1/2 teaspoon ground coriander 1/2 teaspoon louisiana hot sauce, to taste 1 teaspoon flour 1 teaspoon cornmeal 1 tablespoon warm water

In large saucepan or Dutch oven, brown half the meat; pour off fat.

Remove meat.  Brown remaining meat; pour off all fat except 2 Tbsps.

Add onion, garlic; cook and stir until tender.  Add meat and remaining ingredients except flour, cornmeal and warm water.  Mix well.  Bring to boil; reduce heat and simmer covered 2 hours.  Stir together flour and cornmeal; add warm water.  Mix well.  Stir into chili mixture.  Cook covered 20 minutes longer.  Serve hot.

 Makes 2 quarts.


Chicken Chili

1 package Tyson® Fresh Ground Chicken 1 medium onion, chopped 1/2 medium green pepper, chopped 1 clove garlic, minced 2 cans (10 ounces each) diced tomatoes and chopped green chilies, undrained 1 can (15 ounces) pinto or dark red kidney beans, undrained 1 can (8 ounces) tomato sauce 2 tablespoons chili powder 1 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon crushed red pepper flakes, optional

Wash hands.

 In large saucepan, combine chicken, onion, pepper and garlic; cook  frequently, over medium high heat 6 to 8 minutes or until pepper is tender  and internal juices of chicken run clear.  Stir in remaining ingredients.   Bring to a boil.  Reduce heat.  SImmer, uncovered, 20 minutes to blend  flavors.

 Serve in bowls. Top with chopped onion, shredded cheese and sour cream, if  desired.

 Refrigerate leftovers immediately.

 Makes 5 servings.


Rusty’s CHILI

8 lbs.. chuck, coarsely ground  3 (8oz.) cans tomato sauce  2 onions, chopped  5 garlic cloves, finely minced  Cumin to taste  Oregano to taste  Chili powder-lots of it  Salt to taste  Dried red ants, to taste  Masa  Cigar ashes – El Producto preferred 

Method: Brown beef in an iron skillet and transfer to chili pot. Add tomato  sauce and equal amount of water. Add onions, garlic and chili powder. Simmer  for 20 minutes. Add cumin, oregano, salt and red ants to taste. Simmer,  covered for 30 minutes to an hour. Add masa and cigar ashes to achieve desired thickness. Cook 10 additional minutes. Correct seasonings to taste.  —————————-==================——————— 

The Eatery’s Localy famous chili

      1/2 lb. pinto beans, washed and soaked overnight      5 cups cannedstewed tomatoes      1 lb. chopped green peppers      1-1/2 Tbsp. extra virgin olive oil      1-1/2 lbs. chopped onions      3 crushed garlic cloves      1/2 cup chopped parsley      1 lb. ground lean pork      2-1/2 lbs. chili-grind beef chuck      1/4 cup chili powder      2 Tbs. salt      1-1/2 tsp. black pepper      1-1/2 tsp. cumin       1-1/2 tsp. monosodium glutamate (Accent) (Optional)

Simmer beans in cooking water until tender. Add tomatoes and simmer for 5 minutes. Saute the green peppers in oil for 5 minutes. Add onions and cook until tender, stirring often. Add garlic and parsley. Saute the pork and beef in butter for 15 minutes. Add the meat to the vegetable mixture, stir in the chili powder, and cook for 10 minutes. Then put in the beans and spices and simmer, covered, for 1 hr. Uncover the pot and simmer for another 30 minutes. Skim off the grease. Thats it.



     2 lbs. lean, ground beef      2 large red onions, chopped      1 green peppers, chopped      1 stalk celery, chopped      3 clove garlic, minced      2 (16 oz.) cans tomatoes, cut up      1 (15 oz.) can tomato sauce      1 1/2 cups water      6 or 7 pickled jalapeno peppers, rinsed and chopped (1/2 cup)      1/4 cup chili powder      1 tsp. ground red pepper      1/2 tsp. EACH salt and black pepper      1 bay leaf      2 cans red kidney beans

Cook ground beef, onions, green pepper, celery, and garlic in large pan till meat is browned. Do not drain. Stir in undrained tomatoes, and remaining ingredients except kidney beans.

Simmer uncovered for 1 1/2 hrs., stirring occasionally. Stir in beans and cook another 30 minutes.


Karl’s Chili on a Diet

This is a wonderful chili that can be made low fat by using turkey or chicken  instead of beef.

 1 pound smoked bacon, cut into 3/8 inch pieces 4 pounds round steak, cut into 1/4 inch cubes 2- 28 ounce cans of stewed italian tomatoes 1- 15 ounce can tomato paste 1- 15 ounce can tomato sauce 1- 7-ounce can diced green chilies 2 cups chopped white onions 2 cups chopped green bell pepper 1 cup minced parsley 2 teaspoons coriander 3 cloves garlic, minced 5 teaspoons ground cumin 1 teaspoon cayenne pepper 1/4 teaspoon dried oregano 1/4 teaspoon paprika 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 tablespoon lemon juice 2 tablespoon mild chili powder 1/2 cup corn flour Plain yogurt or sour cream for garnishes Shredded cheese for garnish, cheddar or Monterey jack

In a large skillet, brown bacon, drain and set aside. In same skillet, brown  round steak. Put bacon and steak in a large stockpot. Stir in tomatoes,  sauce, paste, and green chilies. Heat to simmering. Sauté onions in 2  tablespoons olive oil until transparent. Add to stockpot. Repeat with green  peppers. Stir in parsley, coriander, garlic, cumin, cayenne pepper, oregano,  paprika, salt, pepper, lemon juice and chili powder. Cook over low heat about  45 minutes, stirring occasionally. Sprinkle with corn flour to thicken. Stir  and simmer 1 hour but up to 4 hours if you like. Garnish with sour cream or  plain yogurt and shredded cheese.


Karl’s Quick and Easy Chili

2 lbs. fresh ground chuck 1 qt. V-8 Spicy Tomato Juice 1 (29 oz.) can tomato puree 1 (15 oz.) can red beans, drained 1 medium onion (1 1/2 c.), chopped 1/2 cup celery, diced 1/4 cup green pepper, diced 1/4 cup chili powder 1 tsp. cumin (if you like real flavor, add more) 3 tbsp. crushed garlic 1 tsp. salt 1/2 tsp. black pepper 1/2 tsp. oregano 1/2 tsp. sugar 1/8 tsp. cayenne pepper

In a frying pan, brown the ground chuck; drain. Put the drained beef and the  remaining ingredients into a 6-quart pot. Cover the pot; let it simmer for 1  to 1 1/2 hours, stirring every 15 minutes. 


1981 World Championship Butterfield Stageline Chili

4  Medium onions, minced 10 pounds Lean beef brisket,  Finely chopped 1/4 cup Oil 1 1/2  Cloves garlic, minced 2 pounds Ground pork 1 can (7 oz) whole green chiles,  Minced 1 can (15oz) tomato sauce 1 pound Whole tomatoes,  Finely chopped 1 tablespoon Cumin 1 teaspoon Salt 1 teaspoon Oregano 1 tablespoon Dry mustard 1 ounce Tequila 1  Can beer 2 cans (3 oz) chili powder 2  Beef bouillon cubes

Yield: 25 servings Brown onions, and beef in oil. Stir in garlic, pork, chiles, cumin, oregano,  salt, dry mustard,tomato sauce, tomatoes, tequila, beer, chili powder and bouillon cubes. Bring  to boil, then reduce heat and simmer 2-3 hours. Stir occasionally. Do not stir the last 30 min before serving.



1 tablespoon Oregano 2 tablespoons Paprika 2 tablespoons MSG (monosodium glutamate) 11 tablespoon Gebhardt’s Chili powder 4 tablespoons Cumin 4 tablespoons Beef bouillon   (instant, crushed) 36 ounces Old Milwaukee beer 2 pounds Pork, cubed (thick Butterfly pork chops) 2 pounds Chuck beef, cut into cubes 6 pounds Ground rump 4  Large onions, Finely chopped 10  Cloves garlic, Finely chopped 1/2 cup Wesson oil or kidney suet 1 teaspoon Mole (powdered), Also called mole poblano 1 tablespoon Sugar 2 teaspoons Coriander seed (from Chinese Parsley, cilantro) 1 teaspoon Louisiana Red Hot Sauce  (Durkee’s) 8 ounces Tomato sauce 1 tablespoon Masa Harina flour   Salt to taste

In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water.  Let simmer. In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with Wesson oil or suet.  Drain and add to simmering spices.

Continue until all meat is done. Saute chopped onion and garlic in 1 Tbsp oil or suet.  Add to spices and meat mixture.

Add water as needed.  Simmer 2 hours.  Add mole, sugar, coriander seed, hot sauce and tomato sauce.  Simmer 45 min.

Dissolve masa harina flour in warm water to form a paste.

Add to chili.  Add salt to taste.  Simmer for 30 minutes.

Add additional Louisiana Hot Sauce for hotter taste. Makes 1 pot.



 1 tablespoon Oregano 2 tablespoons Paprika 2 tablespoons MSG (monosodium glutamate) 9 tablespoons Chili powder, light 4 tablespoons Cumin 4 tablespoons Beef bouillon           (instant, crushed) 24 ounces Old Milwaukee beer 2 cups Water 4 pounds Extra lean chuck, Chili grind 2 pounds Extra lean pork, Chili grind 1 pound Extra lean chuck, Cut into 1/4 cubes 2  Large onions, finely chopped 10  Cloves garlic, Finely chopped 1/2 cup Wesson oil or kidney suet 1 teaspoon Mole (powdered), Also called mole poblano 1 tablespoon Sugar 1 teaspoon Coriander seed (from Chinese           Parsley, cilantro) 1 teaspoon 

Louisiana Red Hot Sauce           (Durkee’s) 8 ounces Tomato sauce 1 tablespoon Masa Harina flour   Salt to taste

In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water.  Let simmer. In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with Wesson oil or suet.  Drain and add to simmering spices.

Continue until all meat is done. Saute chopped onion and garlic in 1 Tbsp oil or suet.  Add to spices and meat mixture.

Add water as needed.  Simmer 2 hours.  Add mole, sugar, coriander seed, hot sauce and tomato sauce.  Simmer 45 min.

Dissolve masa harina flour in warm water to form a paste.

Add to chili.  Add salt to taste.  Simmer for 30 minutes.

Add additional Louisiana Hot Sauce for hotter taste. Makes 1 pot.