Description
This Southern West Virginia Hot Dog Chili Sauce is a thick, beefy, no-bean chili loaded with bold spices and perfect for topping classic hot dogs. A true Appalachian staple that brings regional flavor to every bite!
Ingredients
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1 lb ground beef
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1 teaspoon chili powder
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1 teaspoon paprika
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1 teaspoon cumin
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1 teaspoon kosher salt
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1 teaspoon black pepper
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1 tablespoon dried minced onion
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1 tablespoon garlic powder
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1/2 cup water (more as needed for desired consistency)
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Optional: 1 tablespoon tomato paste or ketchup for a slight sweetness
Instructions
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In a skillet or saucepan, brown the ground beef over medium heat. Break it up as finely as possible while cooking.
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Once cooked through, drain any excess fat.
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Add the chili powder, paprika, cumin, salt, pepper, minced onion, and garlic powder to the skillet. Stir well to coat the beef.
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Pour in ½ cup water (and tomato paste or ketchup, if using) and simmer on low for 15–20 minutes, stirring occasionally, until thickened and flavors are well developed.
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Adjust consistency with more water if needed. Serve warm over hot dogs.
Notes
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For the authentic texture, mash the beef with a potato masher or pulse briefly in a food processor after browning.
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Letting it simmer longer deepens the flavor even more.
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Classic WV-style serving: hot dog bun + wiener + mustard + chili sauce + creamy coleslaw
