Southern West Virginia Hot Dog Chili Sauce

Southern West Virginia Hot Dog Chili Sauce

This silky, savory, and spice-forward hot dog chili sauce is a regional treasure from Southern West Virginia—beanless, rich, and perfect for topping dogs, fries, nachos, or burgers. A slow-simmered comfort food classic!

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Course: Condiment

Cuisine: American, Appalachian

Keyword: beanless chili, hot dog chili, southern chili, WV hot dog sauce

Prep Time: 10

Cook Time: 2

Total Time: 2 10

Servings: hot dogs

Calories: 85kcal

Author: [email protected]

Cost: 5

Equipment

Large nonstick skillet or Dutch oven
Wooden spoon or silicone spatula
Measuring spoons & cup
Ladle
Potato masher Optional, for texture

Ingredients

1 lb ground beef
1 tsp chili powder
1 tsp paprika
1 tsp cumin
1 tsp kosher salt
1 tsp black pepper
1 tbsp dried minced onion
1 tbsp garlic powder
1 pinch red pepper flakes (optional)
2–3 cups water (enough to cover meat)
1 cup ketchup
1/4 cup brown sugar
1/4 cup Worcestershire sauce

Instructions

Brown the ground beef in a large skillet or Dutch oven if desired. Do not drain the fat—it adds flavor and smoothness.
Add chili powder, paprika, cumin, salt, pepper, minced onion, garlic powder, and red pepper flakes. Stir well.
Pour in 2–3 cups of water—just enough to cover the meat. Bring to a simmer over medium-low heat.
Cover and cook on low heat for 1–2 hours. Stir occasionally to prevent sticking. Use a potato masher halfway through for smoother texture.
Add ketchup, brown sugar, and Worcestershire sauce. Simmer uncovered for another 30–45 minutes until thick and glossy.
Serve over hot dogs with mustard and slaw, or use it on fries, nachos, or burgers. Refrigerate or freeze leftovers.

Notes

For a smoother texture, skip browning the beef. Want extra heat? Add more red pepper flakes or chipotle. Make it smokier with a splash of liquid smoke. Also freezer-friendly—make a big batch and portion it!

Nutrition