Description
This Southern West Virginia Hot Dog Chili Sauce is smooth, beefy, and packed with classic Appalachian flavor. Perfectly seasoned and simmered to just the right consistency, it’s the secret to truly authentic hot dogs. No beans, no chunks—just bold, savory sauce that clings to every bite.
Ingredients
- 1 lb ground beef
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon dried minced onion
- 1 tablespoon garlic powder
1/2 to 3/4 cup water (as needed for desired consistency)
Instructions
- In a medium saucepan over medium heat, add ground beef and cook, breaking it up with a spoon or potato masher until it’s finely crumbled.
- Once browned, stir in chili powder, paprika, cumin, salt, black pepper, minced onion, and garlic powder.
- Add 1/2 to 3/4 cup of water to loosen the mixture and allow the sauce to simmer.
- Reduce heat to low and let the chili sauce simmer uncovered for 20 to 30 minutes, stirring occasionally, until it thickens and deepens in flavor.
- Taste and adjust seasoning if needed. Serve hot over hot dogs with mustard and coleslaw for the classic West Virginia style.
Notes
- For a finer texture, use a potato masher during cooking to break down the beef into tiny bits.
- This sauce tastes even better the next day—great for making ahead.
- Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
- Perfect for hot dogs, but also great on fries, baked potatoes, or as a burger topping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sauce, Condiment
- Method: Stovetop
- Cuisine: American