In Southern West Virginia, hot dogs are serious business. The chili sauce is the soul of the dog — finely ground, not too spicy, and full of rich, meaty flavor. It’s a slow-simmered, beefy sauce meant to pair with mustard, creamy slaw, and chopped onions for the full Appalachian hot dog experience.
⏱️ Prep & Cook Time:
- Prep Time: 10 minutes
- Cook Time: 1 to 1.5 hours (low and slow for flavor)
- Total Time: ~1 hour 30 minutes
🍽️ Equipment:
- Medium saucepan or skillet
- Wooden spoon
- Potato masher (or food processor) for texture
- Measuring cups and spoons
🛒 Ingredients:
- 1 lb ground beef (80/20 preferred)
- 1 small onion, finely minced (optional – some traditional recipes leave it out)
- 1 cup water or beef broth (for simmering)
- 1 (6 oz) can tomato paste
- 2 tsp chili powder
- 1 tsp paprika (smoked or sweet)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 tsp sugar
- Optional: Dash of hot sauce or cayenne for a kick (traditionally very mild)
👨🍳 Instructions:
- Break up the beef: In a saucepan, add the raw ground beef and 1 cup of water or broth. Use a potato masher or fork to break the meat down into a very fine texture. This is crucial for the right consistency.
- Add ingredients: Stir in tomato paste, chili powder, paprika, garlic powder, onion powder, cumin, salt, pepper, and sugar. Add minced onions if using.
- Simmer low and slow: Bring to a light boil, then reduce to low heat. Simmer uncovered for 1 to 1.5 hours, stirring occasionally, until thick and rich. Add a bit more water if it dries out too quickly.
- Final texture: If it’s not fine enough, pulse it briefly in a food processor, or mash again with a potato masher.
- Serve warm over hot dogs with yellow mustard, creamy slaw, and chopped onions for the true WV experience.
🔍 Nutrition Facts (Est. Per 2 Tbsp serving):
- Calories: ~60
- Fat: ~4g
- Carbs: ~2g
- Protein: ~4g
- Sodium: ~120mg
💡 Tips:
- Texture is everything — use water when browning to avoid chunks.
- Don’t over-spice — this isn’t Texas chili. It’s subtle and beef-forward.
- Freeze leftovers — it keeps well and reheats great for future cookouts.
🔄 Variations:
- With Onion: Some regions include finely minced onion in the simmer.
- Sweeter: Add a bit more sugar if your local chili is on the sweet side.
- Spicier: Add cayenne, crushed red pepper, or a splash of hot sauce for a twist (not traditional).
- Ground hot dogs: A rare old-school variation includes one hot dog ground into the chili for added “umami.”
