Making The Perfect Hot Dog Completely from Scratch (Chili Cheese)

Ingredients

• 2 meter Sheep Casings (natural sheep casings, rinsed and soaked in warm water for 1 hour)
• 3 lb Boneless Pork Shoulder (trimmed and cut into long strips for grinding)
• 3 lb Beef Chuck Roast (trimmed and cut into long strips for grinding)
• 1 tbsp Brown Sugar (packed)
• 2.5 tbsp Smoked Paprika (adds deep smoky flavor)
• 1 tbsp Garlic Powder (fine powder)
• 5 g Prague Powder #1 (curing salt, also called pink curing salt)
• 2 tbsp Mustard Powder (dry mustard)
• 2.5 tbsp Kosher Salt (fine grain)
• 2 tsp Fresh Cracked Black Pepper (freshly ground)
• 1 tbsp Coriander Seeds (lightly toasted and ground)
• 72 g Soy Protein Concentrate (Sausage Binder Flour) (optional moisture binder)
• 0.5 cup Ice Water (chilled, used in two places)
• 500 g Bread Flour (high‑protein flour for buns)
• 300 ml Warm Water (for dough hydration)
• 2 tsp Instant Yeast (7 g)
• 1 tbsp Sugar (helps yeast activation)
• 1 tsp Salt (for dough flavor)
• 30 g Unsalted Butter (softened, folded into dough)
• 1 unit Egg (beaten for egg wash)
• 2 tbsp Melted Butter (brush on baked buns)
• 1 tsp Flaky Sea Salt (optional sprinkle on buns)
• 2 tbsp Vegetable Oil (or lard for chili base)
• 1.5 lb Ground Beef (for Cincinnati chili, not the sausage)
• 4 clove Garlic Cloves (crushed by hand)
• 1 unit Sweet Onion (grated)
• 6 oz Tomato Paste (170 g can)
• 1.5 tsp Ground Cumin (5 g)
• 1 tbsp Garlic Powder (additional for chili)
• 1 tsp Ground Cinnamon (4 g)
• 0.5 tsp Red Pepper Flakes (3 g)
• 0.5 tsp Granulated Sugar (3 g)
• 0.25 cup Chili Powder (Cincinnati Blend) (32 g, not regular paprika)
• 0.25 tsp Ground Nutmeg (0.5 g)
• 0.25 tsp Allspice (0.5 g)
• 1 liter Water (for chili broth)
• 2 cup Shredded Sharp Cheddar Cheese (about 200 g, for topping)

Instructions

1. Soak Casings

   Rinse the natural sheep casings under cold water, then place them in a bowl of warm water for 1 hour, changing the water halfway through.

   Time: PT1H

2. Prepare Meat

   Trim any excess fat from the pork shoulder and beef chuck, then cut both into long strips that will fit your grinder.

   Time: PT15M

3. Grind Meat

   Set up the meat grinder (or stand‑mixer's grinder attachment) and grind the pork and beef together. Run the meat through twice for a fine texture.

   Time: PT15M

4. Make Spice Paste

   In a small bowl whisk together brown sugar, smoked paprika, garlic powder, Prague powder #1, mustard powder, kosher salt, cracked black pepper, coriander seeds, and soy protein concentrate.

   Time: PT5M

5. Emulsify Sausage Mix

   Add the spice paste to the ground meat, then slowly drizzle in ½ cup ice water while mixing. Knead the mixture for 3–5 minutes until it becomes a tacky, glossy emulsion.

   Time: PT5M

6. Stuff Casings

   Fit the soaked casing onto the sausage stuffer, load the meat mixture, and gently push it through, filling the casing without air pockets. Twist into 6‑inch links.

   Time: PT10M

7. Dry Overnight

   Place the linked sausages on a rack, uncovered, in the refrigerator for at least 12 hours to develop a snap on the skin.

   Time: PT12H

   Temperature: 4°C

8. Prepare Bun Dough

   In a mixing bowl combine bread flour, warm water, instant yeast, sugar, salt, and softened butter. Knead until smooth, then cover and let rise for 1 hour.

   Time: PT15M

   Temperature: 25°C

9. First Rise

   Let the dough rest in a warm place (around 25 °C) for 1 hour, or until doubled in size.

   Time: PT1H

   Temperature: 25°C

10. Shape Buns

    Punch down the dough, divide into 100 g pieces (10‑12 pieces), roll each into a ball, cover for 15 minutes, then gently roll into 6‑inch logs.

    Time: PT15M

11. Proof Buns

    Place the logs on a parchment‑lined baking sheet, cover with an inverted sheet, and proof for 30 minutes at 25 °C.

    Time: PT30M

    Temperature: 25°C

12. Bake Buns

    Brush each bun with beaten egg, bake in a pre‑heated 375 °F oven for 15–18 minutes, until deep golden. Immediately brush with melted butter and sprinkle flaky sea salt if desired.

    Time: PT18M

    Temperature: 375°F

13. Sear Beef for Chili

    Heat 2 tbsp oil in a heavy‑bottom pot over medium‑high. Add 1.5 lb ground beef, flatten, and sear without stirring for 3–4 minutes, then break up and cook 5–8 minutes total until browned.

    Time: PT10M

14. Add Aromatics & Tomato Paste

    Add crushed garlic and cook 2 minutes, then add grated onion and sauté until translucent. Stir in the 6 oz tomato paste and cook until it darkens and caramelizes.

    Time: PT5M

15. Season & Simmer Chili

    Stir in cumin, garlic powder, cinnamon, red pepper flakes, sugar, chili powder, nutmeg, and allspice. Add 1 liter water, return the reserved beef, bring to a boil, then reduce to low and simmer 1–1.5 hours, stirring occasionally, until thickened.

    Time: PT1H30M

16. Smoke Hot Dogs

    Preheat smoker to 225 °F. Place the dried sausages directly on the grates and smoke for 30–40 minutes, or until internal temperature reaches 155 °F.

    Time: PT40M

    Temperature: 225°F

17. Ice‑Bath Chill

    Transfer smoked dogs to an ice‑water bath for 15 minutes, or until they cool to 90–100 °F.

    Time: PT15M

18. Final Pan‑Sear

    Pat dogs dry, then sear in a hot skillet with a little oil for 1–2 minutes per side until glossy and lightly browned.

    Time: PT4M

19. Assemble Chili Cheese Dogs

    Slice each bun open, place a hot dog inside, ladle generous Cincinnati‑style chili over it, add optional raw onion, and top with a mountain of shredded sharp cheddar.

    Time: PT5M

Nutrition Facts

Calories

800

Protein

35 g

Carbohydrates

70 g

Fat

45 g

Fiber

3 g

Ingredient Substitutions

• Instead of Sheep Casings: Collagen casings, Vegetarian soy casings
• Instead of Boneless Pork Shoulder: Pork butt
• Instead of Beef Chuck Roast: Beef stew meat
• Instead of Brown Sugar: White sugar
• Instead of Smoked Paprika: Regular paprika
• Instead of Garlic Powder: Fresh minced garlic (use less)
• Instead of Mustard Powder: Prepared mustard (reduce liquid)
• Instead of Kosher Salt: Sea salt
• Instead of Fresh Cracked Black Pepper: Pre‑ground black pepper
• Instead of Coriander Seeds: Ground coriander
• Instead of Soy Protein Concentrate (Sausage Binder Flour): Wheat flour, Bread crumbs
• Instead of Bread Flour: All‑purpose flour (less rise)
• Instead of Instant Yeast: Active dry yeast (double proof time)
• Instead of Sugar: Honey (reduce liquid)
• Instead of Unsalted Butter: Margarine
• Instead of Egg: Milk wash, Aquafaba
• Instead of Melted Butter: Olive oil
• Instead of Flaky Sea Salt: Coarse kosher salt
• Instead of Vegetable Oil: Lard, Canola oil
• Instead of Ground Beef: Ground turkey
• Instead of Garlic Cloves: Garlic powder (1/2 tsp)
• Instead of Sweet Onion: Yellow onion
• Instead of Tomato Paste: Tomato purée (use more)
• Instead of Ground Cumin: Coriander powder
• Instead of Garlic Powder: Fresh garlic (use less)
• Instead of Ground Cinnamon: Ground nutmeg (half amount)
• Instead of Red Pepper Flakes: Cayenne pepper
• Instead of Granulated Sugar: Honey (reduce liquid)
• Instead of Chili Powder (Cincinnati Blend): Homemade blend of chili powder, cumin, cinnamon
• Instead of Ground Nutmeg: Allspice (same amount)
• Instead of Allspice: Ground nutmeg
• Instead of Shredded Sharp Cheddar Cheese: Monterey Jack, Colby

Equipment Needed

• Meat Grinder
• Sausage Stuffer Attachment
• Large Mixing Bowl
• Digital Scale
• Baking Sheet
• Parchment Paper
• Oven
• Smoker
• Cast‑Iron Skillet
• Ice Bath Container
• Pastry Brush
• Kitchen Towel
• Pot for Chili
• Wooden Spoon
• Knife
• Cutting Board
• Paper Towels

Critical Steps — Do Not Skip

• Soaking and rinsing the natural sheep casings properly.
• Achieving a tacky emulsion when mixing the spice paste into the meat.
• Drying the sausages uncovered in the refrigerator for at least 12 hours.
• Proofing the bun dough until puffed but not over‑proofed.
• Simmering the chili to the right thickness without burning.
• Smoking the hot dogs to an internal temperature of 155 °F.
• Ice‑bath cooling to stop cooking and retain snap.

Chef Tips from the Video

• Toast the coriander seeds briefly before grinding to release their aroma.
• Use a meat thermometer for both the smoker and the final sear to guarantee perfect doneness.
• For an extra smoky flavor, add a few wood chips to the oven while baking the buns.

Troubleshooting

Storage

Refrigerator: Cooked hot dogs keep 3‑4 days in an airtight container; chili lasts 5 days.

Freezer: Uncooked sausage links freeze well for up to 3 months; baked buns freeze for 2 months.

Room temperature: Assembled chili cheese dogs should be eaten immediately; do not leave at room temperature longer than 2 hours.

Make-Ahead Tips

• Freeze half of the raw sausage mixture before stuffing for later batches.
• Baked buns can be frozen and reheated in a 350 °F oven for 5 minutes.
• Cincinnati chili improves in flavor after 12‑24 hours; make it a day ahead.

Frequently Asked Questions