Chili Dogs

Chili Dogs


  • 1 tablespoon olive oil
  • 1 onion, cut into ¼-inch dice
  • 2 teaspoons garlic powder
  • 2 teaspoons chili powder
  • ½ teaspoon fine sea salt
  • ½ teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 1 pound ground beef
  • 1 (6-ounce) can tomato paste
  • 1 (12-ounce) can beer, such as Coors Light
  • 1 (15-ounce) can red kidney beans, drained and rinsed
  • 6 hot dogs, grilled, or cooked in a grill pan or skillet
  • 6 hoagie rolls
  • ½ small onion, cut into ¼-inch dice, for garnish


Heat the oil in a medium pot over medium heat. Add the onion and saute until shiny and translucent, about 4-5 minutes. In a small bowl or measuring cup, combine the garlic powder, chili powder, salt, paprika, and cayenne pepper. Swirl or stir to combine. Add the ground beef to the pan. Break up the chunks of beef with a wooden spoon. When the meat is just starting to brown, add half the spice mixture. Cook for 2 minutes. Add the tomato paste. Fill the tomato paste can halfway with water and add the water. Stir to combine. Pour in the beer and mix again. Add the kidney beans and half the remaining spice mixture. Simmer, uncovered, for IO minutes. Add the rest of the spice mixture. Simmer for a final 5 minutes to cook the alcohol out of the beer. The beef should be cooked through so that no pink remains.

Spoon the chili over hot dogs in hoagie rolls and garnish with diced onion.

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Recipe by Susie Fishbein