Springfield Stadium Chili Dogs Recipe
1 min read

The Recipe
Springfield Stadium Chili Dogs Recipe
Prep 20 min
Cook 30 min
Total 50 min
Makes 8 chili dogs
Ingredients
- 500g ground beef
- 1 small onion, diced fine
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp paprika
- 1/2 tsp cayenne (optional)
- 400g can crushed tomatoes
- 1 cup beef broth
- 1 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
- 8 beef hot dogs (all-beef franks, not the mystery meat kind)
- 8 hot dog buns
- 1 cup shredded cheddar cheese
- 1/2 white onion, diced small
- Yellow mustard (optional)
Method
- 1Make the ChiliBrown the ground beef in a large pan over medium-high heat. Break it up into small pieces. You want crumbles, not chunks. Add the diced onion. Cook until softened, about 5 minutes. Add garlic, cook another minute until fragrant. Add chili powder, cumin, paprika, and cayenne. Stir to coat the meat. Toast the spices for 30 seconds. Pour in crushed tomatoes, beef broth, brown sugar, and Worcestershire. Stir everything together. Reduce heat to low. Simmer uncovered for 20-25 minutes, stirring occasionally. The chili should thicken and the flavors should meld. Season with salt and pepper.
- 2Cook the DogsGrill, pan-fry, or boil your hot dogs. Grilling gives the best char. Pan-frying in a little butter is solid. Boiling works but lacks soul. For authentic stadium style, keep them warm in simmering water after cooking.
- 3AssembleToast the buns lightly. Nestle the dog in the bun. Ladle chili generously over the top. Add shredded cheese while the chili is hot so it melts. Top with diced raw onion. Mustard is optional. Ketchup is controversial. Choose your own adventure.











