This time of year our family would much rather dine in the great outdoors, than spend time cooped up in a dark house. (I am a miser with the electricity this time of year!). A lot of our meals are served picnic style and what is better at a picnic than a hot dog? How about a chili dog with all the fixings you can think to pour a top your dog.

I am pretty famous in these parts for my hot dog chili. What did you just say? You get your hot dog chili from a can. Never!!! There is nothing better on top of a piping hot, well grill marked dog than homemade hot dog chili.  Mine is a little more Sloppy Joe than canned chili style, but my family cannot get enough. Combine that yummy sauce with a few of our favorite toppings, ketchup, mustard, mayo, cheese, and onions, and you have got a party.

I served dinner tonight under a shade tree right by our outdoor swing. Watermelon slices, deviled eggs, potato salad, and our hot dog bar were combined with a beautiful sunset and good company. I call that my definition of heaven. We ate, chit chatted, and then took a dip in the pool. What a start to the summer!

To get your summer off in the right direction I want to share my hot dog chili recipe. I needed to teach it to Taylor, too. It is Nathaniel’s favorite hot dog topping. Here it is, I hope you enjoy.




 One pound of ground beef (I use 72%)

One medium Vidalia onion, finely chopped

One half of a red bell pepper, finely chopped

One half of a green bell pepper, finely chopped

One TB olive oil

One half cup chicken broth

One 15 ounce can of diced tomatoes

One 15 ounce can of tomato sauce

2 TB tomato paste

One TB chili powder (I use hot Mexican style)

One half TB cumin

Salt and pepper to taste


In a large skillet over medium heat, add the olive oil and allow to come up to temperature. Next, add onions, red peppers,  green peppers, and salt & pepper  and saute for 2-3 minutes. Add ground beef to skillet. Brown ground beef and drain the excess grease and return to skillet. Add chicken broth, diced tomatoes, tomato paste, chili powder,  cumin,  and salt & pepper, cover with lid and place over low heat and allow to simmer for 30 minutes. Salt and pepper to taste and serve over your favorite hot dog.



  1. This looks so good, really. Hotdogs are a staple during the Spring/Summer seasons and it’s nice to be able to put a twist on the usual ketchup and mustard combo! I’m sure this hotdog bar was a hit!

  2. A hot dog topped with chilli? Yes please! I love hot dogs and I think they can be eaten any time of the year, picnic or not. Thanks for a great recipe.

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