Easy Delicious Chili Dogs

A proper chili dog isn’t a hot dog with a spoonful of chili dumped on top. The chili is the whole point. This version keeps it tight and quick: half a pound of ground beef browned hard with onion and garlic until the bottom of the pan is bronze, then a can of red kidney beans, tomato sauce, and chili powder simmered just long enough for the flavors to come together. Fifteen minutes is enough. Any longer and the beans go mushy. The texture should be thick enough to cling to a hot dog without dripping straight off the bun, which is the difference between a chili dog and a soggy disappointment. Top each loaded frank with shredded cheese and a fistful of raw chopped onion. The cold crunch of raw onion against the warm chili and the snap of the casing is what makes the bite.

Pro Tips

• Use beanless chili if you want a more classic Coney-style topping. Just leave the kidney beans out and add another half pound of ground beef.
• Snap-casing hot dogs taste better here than skinless ones. Look for natural casing dogs at the deli counter.
• Steam or grill buns for 30 seconds. Cold or stiff buns crack open the moment you load them.
• Drain excess fat after browning the beef but leave a tablespoon or two for flavor.
• Make the chili a day ahead. Like all chilis, it tastes better the next day after the spices have time to meld.

Variations

• Add a teaspoon of cumin and a pinch of cinnamon for Cincinnati-style chili.
• Stir in a chopped chipotle in adobo for smoky heat.
• Sub black beans or pinto beans for the kidney beans, or use both for a chunkier chili.