I recently received a copy of Guy Fieri’s cookbook, Guy Fieri Food: Cookin’ It, Livin’ It, Lovin’ It, and I couldn’t wait to try a recipe straight away. My husband is a big fan of bold, diner-style flavors, so I picked the Rhode Island–style hot dogs—also known as chili dogs—from the book. The photos alone conjured memories of walking through Times Square in New York City and passing the classic hot dog carts. I’ll spare you the tale of the puddle incident, but suffice to say the experience only made me more determined to recreate that street-food flavor at home.
These chili dogs turned out to be outstanding—comforting, well-spiced, and far better than any prepackaged variety. They were deeply flavorful without being overwhelming, and the balance of spices gave the meat a warm, complex profile. I don’t eat hot dogs often, but after trying this recipe I could easily see making them a regular weekend treat. Below you’ll find the cleaned, easy-to-follow recipe, ingredients, and instructions so you can recreate these at home.
Chili Dogs
Ingredients
- 4 Tbsp Margarine
- 2 Yellow onions minced
- 2 Tbsp Chili powder
- 2 Tbsp Paprika
- 1/2 Tsp Ground allspice
- 1/2 Tsp Curry powder
- 1 Tsp Dry mustard
- 1 Tsp Ground cinnamon
- 1 Pound Ground beef
- Fine sea salt, to taste
- 1 1/4 Cups Water
- 16 Hot dogs
- 16 Hot dog buns (or gluten-free buns)
- Yellow mustard, for drizzling
- 2 Tbsp Celery salt, for sprinkling
Instructions
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Melt the margarine in a large skillet over medium heat. Add half of the minced onion and cook until translucent, stirring occasionally—do not let it brown. Once softened, stir in the chili powder, paprika, allspice, curry powder, dry mustard, and cinnamon until well combined.
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Add the ground beef to the skillet and break it up with a spoon. Season lightly with fine sea salt to taste. Pour in the water, stir, and bring the mixture to a gentle simmer. Reduce the heat to medium-low and let it simmer uncovered for 30–45 minutes, stirring occasionally, until the flavors meld and the sauce thickens to a chili-like consistency.
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While the chili simmers, cook the hot dogs. A quick and simple method is to simmer them in a large saucepan of water until heated through. For extra-soft buns, place a wire rack over the pan and set the buns on the rack to steam briefly while the hot dogs warm.
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To assemble, place a hot dog in a steamed bun, spoon a generous portion of the meat mixture over the hot dog, drizzle with yellow mustard, and finish with a light sprinkle of celery salt. Serve immediately while hot.
Nutrition
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Simple serving suggestion: pair with a crisp green salad, fries, or pickles for a complete, family-friendly meal.
Dinner is served and sure to please the whole family. These chili dogs deliver big flavor with straightforward preparation, making them perfect for casual weeknight meals or weekend gatherings.
If you enjoyed this recipe and want to explore more from the same source, the cookbook Guy Fieri Food: Cookin’ It, Livin’ It, Lovin’ It includes many other bold, approachable recipes that are great for home cooks looking for hearty, flavorful dishes.
Need more recipe ideas? Check out the Recipe Index by Mommy Hates Cooking for a wide collection of tested home recipes and meal inspiration.