Tailgate Chili Dog Bar (Printable)

Juicy beef franks with hearty chili and a variety of toppings for a fun and easy game day spread.

# What You Need:

→ Beef Franks & Buns

01 - 8 beef franks
02 - 8 hot dog buns

→ Chili

03 - 1 lb ground beef
04 - 1 tablespoon olive oil
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1 can (15 oz) crushed tomatoes
08 - 1 can (15 oz) kidney beans, drained and rinsed
09 - 2 tablespoons tomato paste
10 - 2 teaspoons chili powder
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper

→ Toppings Bar

15 - 1 cup shredded cheddar cheese
16 - 1/2 cup diced red onions
17 - 1/2 cup sliced jalapeños (fresh or pickled)
18 - 1/2 cup chopped scallions
19 - 1/2 cup sour cream
20 - 1/2 cup diced tomatoes
21 - 1/3 cup yellow mustard
22 - 1/3 cup ketchup
23 - 1/4 cup relish

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Sauté the onion until softened, about 3 minutes. Add garlic and cook for 1 minute until fragrant.
02 - Add ground beef to the pot, breaking it up with a spoon. Cook until browned, about 5 minutes. Drain excess fat if needed.
03 - Stir in crushed tomatoes, kidney beans, tomato paste, chili powder, cumin, smoked paprika, salt, and black pepper. Simmer uncovered for 20 minutes, stirring occasionally. Taste and adjust seasoning as needed.
04 - While chili simmers, grill or pan-cook the beef franks according to package directions until heated through and lightly browned.
05 - Briefly warm the hot dog buns on the grill or in the oven until toasted.
06 - Arrange bowls of cheddar cheese, red onions, jalapeños, scallions, sour cream, diced tomatoes, mustard, ketchup, and relish for self-service.
07 - Place a beef frank in each warmed bun, top generously with chili, and invite guests to add their preferred toppings.

# Expert Tips:

01 -
  • The toppings bar turns dinner into an interactive experience that keeps everyone mingling and customizing
  • Make ahead components mean you spend less time cooking and more time enjoying the party
02 -
  • The chili actually tastes better if made a day ahead and reheated
  • Keep the buns wrapped in foil until the last minute so they stay warm
03 -
  • Double the chili recipe and freeze half for an easy dinner later
  • Use rimmed baking sheets under the toppings bar to catch any spills

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