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Spicy Chili Dogs with Smoked Sausages Recipe

Avatar photoByLauren
Jump to Recipe· 4.6 from 51 reviews

If you’re craving something packed full of bold flavors and downright satisfying, you’ve got to try my Spicy Chili Dogs with Smoked Sausages Recipe. This isn’t your average chili dog — it’s rich, smoky, and has just the right kick to make your taste buds dance. When I first nailed this recipe, my family went crazy for it, especially during barbecue season. Trust me, once you get a taste of those smoked sausages smothered in a thick, spiced chili sauce, hot dog nights will never be the same!

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Why You’ll Love This Recipe

  • Bold, smoky flavor: The smoked sausages paired with a richly spiced chili create layers of taste you won’t forget.
  • Thick, saucy chili: I learned that blitzing the chili sauce gives it that perfect smooth texture that clings better to the sausage.
  • Perfect for gatherings: Whether it’s game day or a backyard BBQ, this recipe serves up effortless crowd-pleasing vibes.
  • Customizable heat: Adjust the cayenne to suit your spice tolerance so everyone can enjoy their perfect chili dog.
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, smoky chili dogs, bold flavor hot dogs, spicy sausage hot dogs, chili dogs recipe this …

Ingredients You’ll Need

The secret to these spicy chili dogs with smoked sausages starts with quality ingredients that bring out the best flavors together — especially the spices and good smoked sausages. A tip I always share: don’t skimp on the sausage or the chili powder blend, as these truly build the character of the dish.

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, smoky chili dogs, bold flavor hot dogs, spicy sausage hot dogs, chili dogs recipe
  • Smoked paprika: Adds a subtle smoky depth; substitute with plain paprika if needed but smoked is best.
  • Cumin powder: Earthy warmth that’s essential in chili seasoning.
  • Cayenne pepper: Adjustable for your preferred spice level — I usually keep it moderate.
  • Garlic powder: Gives a consistent garlic flavor without the moisture.
  • Onion powder: Enhances the background savoriness.
  • Oregano: Brings a touch of herbal brightness.
  • Mustard powder: Adds a subtle tangy kick.
  • Black pepper: Freshly ground is best for lively spice.
  • Olive oil: Used for sautéing veggies and garlic gently.
  • Garlic cloves: Fresh and minced finely to release flavor.
  • Onion: Both for the chili base and topping; finely chopped for sweetness and crunch.
  • Red capsicum / bell pepper: Adds sweetness and texture, important for balance.
  • Ground beef / beef mince: Forms the hearty base of the chili sauce.
  • Tomato paste: Concentrates tomato flavor and thickens the sauce.
  • Canned crushed tomato: The main body of your chili sauce.
  • Beef cubes: Crumbled into the sauce for extra umami depth (I love using Oxo).
  • Water: Controls consistency and helps simmer everything perfectly.
  • Cooking/kosher salt: Essential for seasoning, plus extra to taste after cooking.
  • Smoked sausages: I recommend kransky, bratwurst, or half-smoke—good quality is a game changer here.
  • Hot dog buns: Choose sturdy ones that hold the chili without falling apart.
  • White onion: Freshly chopped for garnish and crunch on top.
  • Yellow mustard: Heinz American style is my go-to classic mustard flavor.
  • Cheese: Colby or Monterey Jack shredded works great for melty goodness, but feel free to use your favorite.
  • Plain crinkle cut potato chips: Totally optional but add a nostalgic, crunchy side that’s surprisingly addictive.
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

I love making this Spicy Chili Dogs with Smoked Sausages Recipe my own by changing it up based on who I’m cooking for or what’s on hand. It’s pretty forgiving and versatile, so feel free to experiment and make it yours!

  • Vegetarian version: Swap out ground beef with plant-based crumbles or lentils; the spices still shine beautifully.
  • Heat level variation: More cayenne or even a dash of chipotle powder kick things up for bold spice lovers like me.
  • Cheese options: Try a sharp cheddar or smoky gouda for a different twist on melty cheese topping.
  • Smoked sausage types: Experiment with kielbasa or andouille for unique regional flavors.

How to Make Spicy Chili Dogs with Smoked Sausages Recipe

Step 1: Build the Bold Chili Base

Start by heating olive oil over medium heat and gently sauté your finely minced garlic, chopped onion, and red capsicum until soft and fragrant — about 5 minutes. This step brings out sweetness and balances the spices. Then add all your dry spices: smoked paprika, cumin, cayenne, garlic powder, onion powder, oregano, mustard powder, and black pepper. Stir until they become aromatic, which usually takes about a minute — be careful not to burn the spices!

Step 2: Brown the Meat and Simmer

Next, toss in your ground beef, breaking it apart as it browns evenly. Once it’s no longer pink, stir in the tomato paste and crushed tomatoes. Crumble in the beef cubes (this is a game changer for that umami punch), then add water and salt. Bring everything to a gentle simmer and let it cook uncovered for about 3 hours, stirring occasionally. This slow simmer is where all those spices meld to create that rich, thick chili sauce you want clinging to your sausage.

Step 3: Prepare Your Smoked Sausages

While your chili simmers, cook your smoked sausages. I prefer pan-frying for that caramelized crust, but you can grill or bake them if you like. Just make sure they’re heated through and nicely browned to contrast the chili’s saucy texture.

Step 4: Blitz & Final Touches

Once your chili has thickened and developed a deep flavor, use a blender or immersion blender to pulse it a few times until it’s almost smooth but still has some texture. This trick keeps the chili thick and helps it stick well to the sausages. Taste and adjust salt or spice as needed.

Step 5: Assemble Your Chili Dogs

Warm your hot dog buns, place each cooked smoked sausage inside, and generously spoon over the spicy chili. I like to top mine with freshly chopped white onions, a drizzle of yellow mustard, and a good handful of shredded Colby or Monterey Jack cheese — melty heaven! Don’t forget the classic plain crinkle cut potato chips on the side for that nostalgic crunch.

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Pro Tips for Making Spicy Chili Dogs with Smoked Sausages Recipe

  • Slow Simmer Patience: Letting the chili cook low and slow makes all the difference — don’t rush it or you’ll miss out on deep flavors.
  • Quality Sausages Matter: I learned early on that skipping cheap “footy franks” and choosing real smoked sausages instantly elevates the dish.
  • Blending for Texture: Giving the chili a few pulses in the blender helps thicken it and lets the sauce cling perfectly to each sausage.
  • Don’t Overcrowd the Pan: When frying sausages, cook them in batches if needed to get that perfect caramelized bite.

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, smoky chili dogs, bold flavor hot dogs, spicy sausage hot dogs, chili dogs recipe

Garnishes

I’m a huge fan of topping these chili dogs with freshly chopped white onion for crunch and a bright bite, plus a drizzle of yellow mustard for that tangy zip. Melting some shredded Colby or Monterey Jack cheese on top pretty much seals the deal for me. You could add jalapeño slices if you want an extra kick or even some pickled jalapeños for tang.

Side Dishes

The classic companion has got to be plain crinkle cut potato chips — saltiness and crunch that’s totally nostalgic. I also love pairing these chili dogs with a simple green salad or some grilled corn on the cob when it’s barbecue season. Coleslaw works well too if you want something creamy and cool to balance the spice.

Creative Ways to Present

For gatherings, I like setting up a chili dog bar where everyone assembles their own with toppings — it’s fun and interactive. You can also serve the chili dogs open-faced on toasted buns for a less messy experience, or even slice the sausages for mini chili dog sliders at parties. Wrapping them in foil keeps them warm when serving outdoors!

Make Ahead and Storage

Storing Leftovers

I usually store any leftover chili in an airtight container in the fridge for up to 3-4 days. The flavors actually deepen overnight, so leftovers can be even better. Sausages store fine separately in the fridge too, wrapped well.

Freezing

If you want to freeze the chili sauce, it freezes beautifully in portioned containers for up to 3 months. I don’t recommend freezing the sausages or buns because their texture changes, but you can always cook fresh ones while thawing the chili.

Reheating

Reheat the chili gently on the stove over low heat, stirring occasionally so it doesn’t burn. Adding a splash of water helps loosen it up if it got too thick. Warm sausages in a skillet or microwave separately to avoid drying out. Then assemble like fresh for the best experience.

FAQs

  1. Can I make the chili ahead of time?

    Absolutely! In fact, making the chili a day in advance allows the flavors to meld beautifully. Just reheat gently before assembling your chili dogs with the smoked sausages.

  2. What type of smoked sausage works best?

    I recommend kransky, bratwurst, or half-smoke sausages for their smoky richness and sturdy texture that holds up well under the chili sauce.

  3. How spicy is this recipe?

    The heat level is moderate by default thanks to cayenne pepper, but you can easily adjust it up or down depending on your preference by adding less or more cayenne or even a mild chipotle powder.

  4. Can I use regular hot dogs instead of smoked sausages?

    You can, but for that authentic smoky richness and robust flavor, I highly suggest sticking with good quality smoked sausages to avoid a flat-tasting chili dog.

Final Thoughts

I absolutely love how this Spicy Chili Dogs with Smoked Sausages Recipe turns out every time — it’s like a warm hug that’s spicy, smoky, and endlessly comforting. Making it has been such a fun journey, from tweaking the chili blend to finding the perfect sausage. Whether you’re feeding family or entertaining friends, this recipe never disappoints. Give it a whirl and watch these chili dogs become the star of your next meal — you won’t regret it!

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Spicy Chili Dogs with Smoked Sausages Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 51 reviews
  • Author: Lauren
  • Prep Time: 20 minutes
  • Cook Time: 3 hours 30 minutes
  • Total Time: 3 hours 50 minutes
  • Yield: 6 servings (6 – 8 hot dogs)
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
Print Recipe

Description

This recipe for Chili Dogs features smoky, spicy chili sauce smothered over pan-fried or grilled smoked sausages in a toasted hot dog bun. Inspired by the iconic Ben’s Chili Bowl half-smoke dogs of Washington DC, the chili sauce is thick, boldly spiced, and nearly smooth for easy eating and maximum flavor. Perfect for summer barbecues, game-day gatherings, or casual cookouts, these chili dogs combine hearty ground beef chili with flavorful smoked sausages, shredded cheese, mustard, and crisp onions. Serve with classic crinkle-cut potato chips for a nostalgic touch.

Ingredients

Spice Mix

  • 3 tsp smoked paprika (or plain paprika as a substitute)
  • 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

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 stock cubes (such as Oxo), crumbled
  • 1 1/2 cups water
  • 3/4 tsp cooking or kosher salt, plus more to taste

Sausages and Assembly

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

Instructions

  1. Prepare the Chili Spice Mix: In a small bowl, combine smoked paprika, cumin powder, cayenne pepper, garlic powder, onion powder, oregano, mustard powder, and black pepper. Set aside this spice blend to add flavor to the chili sauce later.
  2. Sauté Aromatics: Heat olive oil in a large pan over medium heat. Add the minced garlic, finely chopped onion, and red capsicum. Cook until softened and fragrant, about 5 minutes, stirring occasionally to prevent burning.
  3. Brown the Ground Beef: Increase heat to medium-high and add the ground beef to the pan. Break the meat apart with a spatula and cook until browned and no longer pink, around 8 minutes. Drain any excess fat if necessary.
  4. Add Tomato Paste and Spices: Stir in the tomato paste and the prepared chili spice mix. Cook for 2 minutes to deepen the flavors while stirring continuously to coat the beef evenly.
  5. Simmer the Chili Sauce: Pour in the canned crushed tomatoes, crumble in the beef stock cubes, and add water along with 3/4 teaspoon salt. Stir well to combine all ingredients. Bring to a gentle boil, then reduce heat to low and let simmer uncovered for approximately 3 hours, stirring occasionally. The sauce will thicken and develop rich flavors.
  6. Blend the Chili Sauce (Optional): For a smoother texture similar to the Ben’s Chili Bowl style, use an immersion blender directly in the pan to blitz the chili sauce briefly. This step releases more flavor and thickens the sauce to cling better to the sausages.
  7. Cook the Sausages: While the chili simmers, cook the smoked sausages by pan-frying or grilling until thoroughly heated and nicely browned, about 8-10 minutes, turning to cook evenly.
  8. Assemble the Chili Dogs: Lightly toast the hot dog buns. Place a cooked sausage in each bun, then generously spoon the thick chili sauce over the top. Add finely chopped white onions, a drizzle of yellow mustard, and sprinkle with shredded cheese.
  9. Serve: Serve the chili dogs immediately, with plain crinkle-cut potato chips on the side for a traditional finish to this classic dish.

Notes

  • Recipe video is available above for visual guidance.
  • This is a pan-fried or BBQ sausage smothered in chili sauce in a hot dog bun – perfect for summer BBQs, gatherings, and game days.
  • The chili sauce is a copycat of the famous Ben’s Chili Bowl half-smoke chili dogs from Washington DC, known for their boldly spiced, thick, and smooth sauce.
  • Blending the chili sauce slightly after cooking helps achieve that signature smooth texture, which helps the sauce stay in the hot dog better.
  • Use good quality smoked sausages rather than cheap hot dog franks for the best flavor and authenticity.
  • Adjust cayenne pepper to your spice preference.

Nutrition

  • Serving Size: 1 chili dog (with bun and toppings)
  • 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 Lauren Braiden—your foodie friend who believes every meal should be tasty and low-stress. Expect easy peasy recipes, plenty of kitchen laughs, and zero judgment if you sneak a bite before the timer dings. Let’s cook, chat, and eat the good stuff together! 🎉🍴

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