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Skillet Hot Dog Chili Sauce

Skillet Hot Dog Chili Sauce


1/2 tablespoon of Extravagonzo Red Chili Culinary Oil
1/2 cup of chopped onion
1 pound of ground beef
1/2 cup of Melinda’s Jalapeno Ketchup, Habanero Ketchup, or Jolokia Ketchup depending on heat level.
1/8 cup of American Patriot Hot Sauce
2 tablespoons of Creole mustard
1 teaspoon of Worcestershire sauce
1 cup of Coca Cola, root beer, Dr Pepper, or plain water
1 teaspoon of granulated sugar
1/2 teaspoon of Slap Ya Mama, or to taste
1/4 teaspoon of paprika
1/2 teaspoon of garlic powder
1/4 teaspoon of allspice
1/4 teaspoon celery seed
Couple pinches of kosher salt, or to taste
1/2 teaspoon of freshly cracked black pepper, or to taste
Light grating of whole nutmeg, optional
1 (1 pound) package of hot dogs
1 package hot dog buns
2 tablespoons of butter, melted
Garnishes: Extra onion, chopped pickles, or pickle relish, extra mustard, ketchup


Heat Extravagonzo Red Chili Culinary Oil in a medium sized skillet and add onion; cook until softened but not browned. Add the ground beef and cooked until browned, breaking the meat up. Drain and set aside.

To the same skillet, add the Melinda’s Jalapeno Ketchup, Habanero Ketchup, or Jolokia Ketchup, American Patriot Hot Sauce, yellow mustard, and Worcestershire sauce; stir in cola, root beer, Dr Pepper or water and sugar and blend well. Add the Slap Ya Mama seasoning, paprika, garlic powder, allspice, celery seed, salt and pepper. Grate about 3 passes on the microplane of whole nutmeg into the sauce, if desired. Bring mixture up to a boil, add the meat, reduce and simmer for about 30 minutes on medium low.

Meanwhile grill the hot dogs. Brush the hot dog buns with a light layer of melted butter and toast on the upper rack of the grill. Place hot dog in a bun, top with the hot dog sauce, and garnish as desired.

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