Recipe courtesy of Heavenly Dawson and Bill Dawson

Wild Bill's Hot Dog Chili

  • Level: Easy
  • Total: 2 hr 45 min
  • Active: 15 min
  • Yield: Enough to top 20 hot dogs
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2 tablespoons olive oil

1/2 yellow onion, chopped

4 pounds ground grass-fed beef

8 teaspoons chili powder 

4 teaspoons ground cumin 

1 1/2 teaspoons salt

Pinch saffron 

20 cooked hot dogs in buns


  1. Heat a large pot over medium-high heat and add the olive oil and onions, stirring often until softened. Add the beef and brown, pouring off the excess fat if desired. Stir in 1 cup water, the chili powder, cumin and salt. Add another cup water and mix thoroughly. Cook on medium-high for 30 minutes, then add the saffron.
  2. Simmer uncovered, stirring occasionally, until the meat is tender and the sauce is reduced and thickened, 1 1/2 to 2 hours. Cover and let cool to room temperature and then blend thoroughly in a food processor. Top the hot dogs with the chili and serve.

Cook’s Note

When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

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