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Spicy Chili Dogs with Smoked Sausages Recipe

Avatar photoByJasmine
Jump to Recipe· 4.8 from 100 reviews

If you’re hunting for the ultimate comfort street food that packs a punch, you’ve got to try my Spicy Chili Dogs with Smoked Sausages Recipe. It’s one of those dishes that’s just downright fun to make and even more fun to eat—perfect for summer BBQs, game nights, or anytime you want to impress with bold flavors without spending hours in the kitchen. Trust me, once you make these, your family and friends will be asking for seconds!

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Why You’ll Love This Recipe

  • Bold & Authentic Flavor: The chili sauce is inspired by the famous Ben’s Chili Bowl half-smoke chili, giving you that rich, smoky, and spicy kick.
  • Perfectly Thick Chili: Blitzing the chili sauce makes it silky-smooth enough to cling to your sausages without making a mess.
  • Use of Quality Smoked Sausages: Skipping cheap hot dog franks for smoked sausages takes this chili dog game to a whole new level.
  • Ideal for Gatherings: This recipe yields enough to serve a crowd, making it ideal for summer barbecues and fun get-togethers.
The image shows six hot dogs with soft light brown buns, each filled with a layer of dark brown chili meat, topped with a thick layer of melted creamy white cheese that covers most of the chili and bun. Some hot dogs show a bright yellow mustard drizzle underneath the chili. The food sits close together on a white marbled surface, with the cheese slightly oozing over the sides of the buns, creating a warm, rich visual. photo taken with an iphone --ar 2:3 --v 7 - Spicy Chili Dogs with Smoked Sausages, chili hot dogs, smoky sausage recipes, summer BBQ ideas, spicy street food this …

Ingredients You’ll Need

Each ingredient in this Spicy Chili Dogs with Smoked Sausages Recipe plays a crucial role. The spices create that classic chili flavor, while the smoked sausages bring an unbeatable smoky depth. I recommend grabbing fresh garlic and bell pepper for the best, brightest chili taste.

Flat lay of a small pile of bright red smoked paprika powder, a small heap of warm brown cumin powder, a tiny mound of vibrant red cayenne pepper powder, a small white bowl with pale yellow olive oil, two whole garlic cloves with papery skins, half a white onion with clean layers visible, half a glossy red bell pepper, a simple mound of fresh raw ground beef, a small white bowl of deep red tomato paste, a small white bowl filled with crushed red tomatoes, two rich brown-orange beef bouillon cubes, a small white bowl of clear water, six golden-brown smoked sausages with a slight sheen, six soft pale golden hot dog buns, a small pile of finely shredded pale yellow Colby cheese, a small white bowl of bright yellow mustard, a small white bowl of fine black pepper, a small white bowl of dried oregano leaves, a small white bowl of garlic powder, a small white bowl of onion powder, a small white bowl of mustard powder, a small white bowl of kosher salt crystals, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Spicy Chili Dogs with Smoked Sausages, chili hot dogs, smoky sausage recipes, summer BBQ ideas, spicy street food
  • Smoked paprika: Adds a smoky richness; sub with plain paprika if you can’t find smoked.
  • Cumin powder: The earthy warmth in chili that makes you want more.
  • Cayenne pepper: Adjust based on how fiery you like it; I typically go moderate.
  • Garlic powder: Gives that subtle punch of garlic flavor without overpowering.
  • Onion powder: Deepens the base flavor in every bite.
  • Oregano: A hint of herbal brightness to balance spices.
  • Mustard powder: Adds subtle tang and complexity.
  • Black pepper: Freshly ground if you can – it really pops.
  • Olive oil: For sautéing—go with good quality to deepen the flavor.
  • Garlic cloves: Finely minced to infuse chili with fresh aroma.
  • Onion: Finely chopped and essential for a tender, sweet bite.
  • Red capsicum / bell pepper: Adds color and slightly sweet crunch that balances heat.
  • Ground beef / beef mince: The hearty base for the chili sauce.
  • Tomato paste: Concentrated tomato flavor to thicken and enrich the chili.
  • Canned crushed tomato: The body of the sauce – make sure it’s good quality.
  • Beef cubes: I love Oxo—easy to crumble and adds a depth of beefy flavor.
  • Water: To loosen the chili sauce to just the right consistency.
  • Cooking/kosher salt: Season carefully and adjust to taste as it cooks.
  • Smoked sausages: Kransky, bratwurst, or half-smoke-style sausages work beautifully.
  • Hot dog buns: Soft but sturdy enough to hold all that chili goodness.
  • White onion: Finely chopped for that classic chili dog crunch.
  • Yellow mustard: Heinz American style is my go-to for that tangy zip.
  • Cheese: Colby or Monterey Jack shredded cheese melts wonderfully over the chili.
  • Plain crinkle cut potato chips (optional): Adds a nostalgic, crunchy traditional side.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Spicy Chili Dogs with Smoked Sausages Recipe is how easy it is to tweak it to your liking. Whether you want to turn up the heat, swap in some veggies, or go meat-free, there’s always a delicious way to make it your own.

  • Make it spicier: I once added extra cayenne and even a pinch of chipotle powder for a smoky heat — my heat-loving friends went wild for it!
  • Vegetarian twist: Swap ground beef with lentils or a plant-based mince for a hearty chili dog without the meat.
  • Cheese variations: Try sharp cheddar or pepper jack to bring different flavor profiles—each melts beautifully.
  • Gluten-free: Grab gluten-free buns or swap with lettuce wraps for a low-carb option that keeps all the flavors.

How to Make Spicy Chili Dogs with Smoked Sausages Recipe

Step 1: Build Your Spice Base

Start by mixing together your smoked paprika, cumin, cayenne pepper, garlic powder, onion powder, oregano, mustard powder, and black pepper in a small bowl. This spice blend is the soul of your chili sauce, so I like to whisk it well to keep everything evenly distributed. Pro tip: Toast the spices lightly in your dry pan for 30 seconds before adding them to your sauce base to really bring out those flavors.

Step 2: Sauté Aromatics and Brown the Beef

Heat your olive oil over medium in a heavy pan and add the finely minced garlic, chopped onion, and red capsicum. Sauté until fragrant and soft—about 5 minutes. Then crank the heat a bit and add the ground beef, breaking it up with your spoon. Browning the beef well is key, so take your time to develop those lovely caramelized bits that add extra depth.

Step 3: Develop the Chili Sauce

Stir in your tomato paste until it coats the beef and veggies, cooking it down for 2-3 minutes to deepen the flavor. Next, add the crushed tomatoes, crumble in your beef cubes, and pour in the water. Sprinkle in your spice mix and salt. Bring everything to a simmer, then reduce the heat and cook low and slow for about 3 hours, stirring occasionally. This slow cooking really melds the flavors beautifully.

Step 4: Blitz and Finish the Chili Sauce

Once your chili sauce has thickened and is rich with flavor, take a hand blender and blitz it slightly until smooth but still chunky enough to enjoy that texture — this trick prevents your chili from being runny and helps it cling perfectly to the sausages. Taste and adjust salt or heat here.

Step 5: Cook the Smoked Sausages

While the chili sauce finishes, grill or pan-fry your smoked sausages until beautifully browned with a crispy outside and juicy inside. I like to get a good sizzle going on the grill for that smoky char that complements the chili sauce perfectly.

Step 6: Assemble the Chili Dogs

Toast your hot dog buns lightly (trust me, this keeps them from getting soggy). Nestle in a sausage, spoon over a generous amount of chili sauce, then top with chopped white onion, a drizzle of yellow mustard, and a sprinkle of shredded cheese. My family goes crazy for the melty cheese topping. Serve immediately with crinkle-cut chips on the side for that classic finishing touch.

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Pro Tips for Making Spicy Chili Dogs with Smoked Sausages Recipe

  • Use Quality Sausages: I discovered that investing in good smoked sausages like kranskys makes all the difference for authentic flavor and texture.
  • Low and Slow is Key: Let the chili sauce simmer gently for hours; rushing this step means losing out on that complex depth of flavor.
  • Avoid Soggy Buns: Toast buns lightly before assembling—this keeps them sturdy enough to hold the chili without falling apart.
  • Don’t Skip Blitzing: Pureeing the chili sauce just a bit helps thicken it and stops the filling from sliding out when you bite in.

How to Serve Spicy Chili Dogs with Smoked Sausages Recipe

A white paper-lined basket holds a chili cheese hot dog with a light brown bun that cradles a cooked sausage topped with thick, dark brown chili and melted white cheese that spills slightly over the edges. Around the hot dog are light yellow, ridged potato chips scattered inside and slightly outside the basket. A tall glass of light golden beer with a foamy white head stands behind the basket, all set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Spicy Chili Dogs with Smoked Sausages, chili hot dogs, smoky sausage recipes, summer BBQ ideas, spicy street food

Garnishes

I always top mine with freshly chopped white onion for crunch and a drizzle of yellow mustard to cut through the richness with that tangy pop. If I’m feeling fancy, a bit of shredded cheese melting on top makes it even better. These simple garnishes bring out the chili and sausage flavors in a perfect balance.

Side Dishes

Nothing beats a side of classic plain crinkle cut potato chips for the ultimate nostalgic chili dog experience. For a fresher option, I sometimes add a crisp coleslaw or even corn on the cob to round out the meal, especially for outdoor BBQs.

Creative Ways to Present

For family gatherings or game-day parties, try serving the chili sauce in a big crockpot and let guests assemble their own chili dogs with all the toppings laid out. It’s fun, interactive, and you avoid the mess of making them all at once! Another fun idea? Use mini smoked sausages and slider buns for bite-sized chili dog appetizers.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover chili sauce in an airtight container in the fridge for up to 4 days. I find that keeping the chili sauce and sausages separate helps preserve their textures best. Just reheat the chili gently and warm your sausages before assembling fresh chili dogs.

Freezing

I’ve frozen batches of the chili sauce before and it freezes beautifully without losing flavor. Portion it into freezer-safe containers or bags, and it’ll keep for up to 3 months. Just thaw overnight in the fridge before reheating. I don’t recommend freezing cooked sausages inside the buns, as the buns get soggy.

Reheating

Reheat the chili sauce over low heat on the stove, stirring occasionally to avoid burning. Microwave works too, but gentle stovetop reheating keeps it silky. Warm sausages separately on the grill or in a pan until heated through. Toast buns fresh before assembling for the best bite.

FAQs

  1. Can I make the chili sauce ahead of time?

    Absolutely! The chili sauce is perfect for making a day ahead, which actually allows the flavors to meld even more. Just store it in the fridge and reheat gently before serving.

  2. What type of sausages work best?

    I highly recommend smoked sausages like kranskys, bratwurst, or half-smoke-style sausages. They have that smoky depth and texture that pairs beautifully with the spicy chili sauce. Avoid generic cheap hot dog franks for this recipe.

  3. Can I adjust the spice level?

    Yes! You can easily adjust the cayenne pepper to make it milder or hotter according to your taste. I suggest starting with less, tasting as it simmers, and adding more if you want more heat.

  4. What if I don’t have a hand blender to blitz the chili?

    No worries! You can transfer portions of the chili sauce to a regular blender or food processor, just be careful with hot liquids. Alternatively, mashing some of the sauce with a potato masher works to thicken and smooth it.

  5. Can I make this gluten-free?

    Definitely. Just use gluten-free hot dog buns or substitute with lettuce wraps. Make sure any stock cubes or processed ingredients you use are certified gluten-free.

Final Thoughts

When I first tried making chili dogs with smoked sausages, I quickly realized just how much the right chili sauce elevates the whole experience. This Spicy Chili Dogs with Smoked Sausages Recipe is now a staple for my summer gatherings and weekend treats. It’s packed with flavor, fun to make, and brings everyone to the table smiling. Give it a try—you’ll love the bold flavors and comforting vibes as much as I do!

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Spicy Chili Dogs with Smoked Sausages Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 100 reviews
  • Author: Jasmine
  • Prep Time: 20 minutes
  • Cook Time: 3 hours 30 minutes
  • Total Time: 3 hours 50 minutes
  • Yield: 6 chili dogs
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
Print Recipe

Description

Deliciously bold chili dogs featuring a smoky, spicy chili sauce made with ground beef and a blend of paprika, cumin, and cayenne pepper. Served on toasted buns with smoked sausages, cheese, mustard, and onions, this recipe replicates the classic famous Ben’s Chili Bowl style, perfect for BBQs, game days, and friendly gatherings.

Ingredients

Spices & Seasonings

  • 3 tsp smoked paprika (substitute plain paprika if needed)
  • 3 tsp cumin powder
  • 1 tsp cayenne pepper (adjust to taste)
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp oregano
  • 1/2 tsp mustard powder
  • 1/2 tsp black pepper
  • 3/4 tsp cooking/kosher salt (plus more to taste)

Chili Sauce

  • 1 tbsp olive oil
  • 2 garlic cloves, finely minced
  • 1/2 onion, finely chopped
  • 1/2 red capsicum / bell pepper, finely chopped
  • 500 g / 1 lb ground beef / beef mince
  • 1 tbsp tomato paste
  • 400 g / 14 oz canned crushed tomato
  • 2 beef cubes (e.g. Oxo, easy to crumble)
  • 1 1/2 cups water

Sausages & Serving

  • 6 smoked sausages (kransky, bratwurst, half-smoke) or hot dogs of choice
  • 6 hot dog buns
  • 1/2 white onion, finely chopped
  • Yellow mustard (e.g. Heinz American mustard)
  • 2 cups Colby or Monterey Jack cheese, shredded (or cheese of choice)
  • Plain crinkle-cut potato chips (optional side for serving)

Instructions

  1. Prepare the chili sauce base: Heat the olive oil in a large pan over medium heat. Add the finely minced garlic, chopped onion, and red capsicum. Sauté until softened and fragrant, about 5 minutes.
  2. Cook the ground beef: Add the ground beef to the pan, breaking it up with a spatula. Cook until browned and no longer pink, stirring occasionally to ensure even cooking.
  3. Add spices and tomato paste: Stir in smoked paprika, cumin powder, cayenne pepper, garlic powder, onion powder, oregano, mustard powder, black pepper, and cooking salt. Mix well to coat the beef. Then add the tomato paste and sauté for another minute to deepen the flavor.
  4. Simmer the chili sauce: Add the crushed tomato, crumbled beef cubes, and water to the pan. Stir to combine. Bring the mixture to a simmer, then reduce heat to low. Cover and let it simmer gently for about 3 hours, stirring occasionally. The sauce should thicken and develop rich flavor.
  5. Blend the chili sauce: Use an immersion blender or transfer the chili sauce in batches to a blender. Blitz the sauce briefly to achieve a slightly smooth but thick texture that clings well to the sausages.
  6. Prepare the sausages: While the chili simmers, cook the smoked sausages by pan-frying or grilling them until nicely browned and heated through.
  7. Assemble the chili dogs: Warm the hot dog buns. Place one cooked sausage into each bun. Spoon a generous amount of the chili sauce over each sausage. Top with chopped white onion, a drizzle of yellow mustard, and a sprinkle of shredded cheese.
  8. Serve with sides: Optionally serve chili dogs with plain crinkle-cut potato chips for a traditional accompaniment. Enjoy immediately.

Notes

  • This recipe replicates the famous Ben’s Chili Bowl half-smoke chili dogs known for their boldly spiced and thick yet smooth chili sauce.
  • Blending the chili sauce slightly helps the flavors meld and improves the sauce’s ability to adhere to the sausage inside the bun.
  • Use good quality smoked sausages like kransky, bratwurst, or half-smokes rather than cheap hot dog franks for best results.
  • The recipe video above demonstrates the entire process visually for easy following.

Nutrition

  • Serving Size: 1 chili dog
  • Calories: 761 kcal
  • Sugar: 8 g
  • Sodium: 1458 mg
  • Fat: 52 g
  • Saturated Fat: 21 g
  • Unsaturated Fat: 27 g
  • Trans Fat: 1 g
  • Carbohydrates: 34 g
  • Fiber: 4 g
  • Protein: 39 g
  • Cholesterol: 142 mg
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Hey there, I’m Jasmine Miller, the foodie behind JmRecipes.com! I’m on a mission to make cooking COOOL and GOOOOD for everyone, sharing easy, fun, and totally scrumptious recipes, so grab your apron and let’s get cooking!

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