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Two classic hot dogs in soft buns, generously topped with a thick, rich, finely textured homemade meat chili sauce, served on a paper plate.

Authentic Small Batch Hot Dog Sauce

An incredibly easy, diner-style hot dog sauce recipe. This small batch chili uses a vintage boiling water technique to achieve the perfect fine texture without browning the beef first!
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Ingredients Equipment Method Notes

Ingredients
  

  • 5 oz ground beef raw, do not pre-cook
  • 1/4 cup boiling water
  • 2 tbsp tomato paste
  • 1 1/2 tsp ketchup
  • 1/2 tsp + 1/8 tsp light brown sugar firmly packed
  • 1 1/2 tsp chili powder
  • 3 tbsp minced fresh onion OR 1 1/2 tsp minced dried onion
  • Salt to taste

Equipment

  • Small saucepan or mini crockpot
  • Fork or potato masher
  • Measuring cups and spoons

Method
 

  1. Place the raw ground beef directly into a very small saucepan or a mini crockpot.
  2. Pour the boiling water over the raw meat.
  3. Using a fork or potato masher, immediately break up the beef in the water until it is separated into very fine pieces.
  4. Stir in the tomato paste, ketchup, light brown sugar, chili powder, and minced onion until thoroughly combined. Add salt to taste.
  5. Stovetop Method: Simmer on low heat for about 1 1/2 hours, stirring occasionally. Add a splash of water if it becomes too dry.
  6. Crockpot Method: Cover and cook on the low setting for about 2 hours.
  7. Serve hot over hot dogs or cooked macaroni!

Notes

Texture Secret: Do not brown the beef in a skillet first! Mixing the raw meat with boiling water is the secret to getting a fine, spreadable diner-style texture.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.