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Hot Dog Chili WV-Style

Submitted by: wvhomecanner on June 7, 2010
2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5
Hot Dog Chili WV-Style

This is the go-to recipe for hotdog chili sauce at my house and at work. We used to sell hotdogs as a fundraiser for a United Way day here and this chili sold hundreds and hundreds of hotdogs. I make it at home and freeze in meal-size containers and also can it.

Difficulty: Easy

Servings: unlimited!

Cook Time: several hours  


Hamburger 10 lbs.
Tomato Paste 4 cans (the 12 ounce cans)
Black Pepper 2 Tbsp.
Garlic Powder 5 Tbsp.
Dehydrated Onion Flakes 1/2 cup
Fresh Garlic Cloves, minced 1+
Oregano 1 1/2 tsp.
Chili Powder 3/4 cup
Tomato Sauce (29 ounce cans) 2 cans
Ketchup 32 oz.
Prepared Mustard 1/4 cup


Add very hot water to meat (while stirring over medium heat) to break up the meat particles – add as much water as you need – it will cook off. When meat has been broken down into tiny pieces by the hot water, add all the rest of the ingredients. Simmer for a while, stirring often. Taste & adjust seasonings, adding more garlic, onions, etc. as needed. Simmer and taste until desired consistency is reached – it will thicken as it stands, so keeping it a little less thick than you want the finished chili to be is best. Buy brand name tomato products – it does make a difference in this chili. If in doubt about the flavor, make a hotdog & try the chili as you will serve it – that is the best test. If the chili thickens up too much as you use it, add a little water. Don’t go leaner than about 80/20 on the hamburger – the fat adds to the flavor. I like to add some cayenne pepper to mine, some folks add red pepper flakes.

To Can: Fill hot clean jars with hot chili, debubbling and leaving 1″ headspace. Wipe jar rims extremely well. Cap. Process in a Pressure Canner: Pints for 75 minutes, Quarts for 90 minutes at 10 lbs. pressure (adjust if needed for your altitude).  The chili will thicken a little with the canning and the meat will be even finer textured. We like it just fine after canning – I have always canned leftovers of this after cooking a large batch. Might be even better if cooked less and then canned.  Sometimes I cook a pint of this down a little to thicken, add some cumin, and use as a soft taco filling!

Categories: Canning, Condiments, Crowd-Size, Entertaining, Grill-Outdoor Cooking, Holiday, Kid-Friendly, Other Condiments, PC Beef, PC Meats, PC Other, Preserving, Pressure Canning, Sauces

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  1. 6-7

    Yum! This sounds like exactly what I wanted, to put up in 1/2 pint jars. Not sure what a large can of tomato paste looks like, however.


  2. 6-7

    Pete, it’s the 12 ounce can. I will change that in the recipe.

  3. 6-7

    For anyone who might be interested, I have a spreadsheet of this recipe that includes the calculated ingredients larger amounts of the chili – up to 30 lbs. of meat 🙂

    • 6-17

      Oh My I LOVE your site! I was looking for a recipe for something and found your site.. It was the corned beef hash canned but then I got to looking around goodness!!! So in saying that I would like the spread sheet for the large batch of this Chili it’s canning season so why not add it to the list … right? LOL
      Thank You again

      • 6-17

        Welcome Gerty! OK will try to post it here in the comments. Let’s see if it goes all wonky LOL.


        • 6-17

          Hotdog Chili

          Hamburger 10 lbs. 15 lbs. 30 lbs.
          Tomato Paste 4 cans 6 cans 12 cans
          Black Pepper 2 Tbsp. 3 Tbsp. 1/3 cup + 1 Tbsp.
          Garlic Powder 5 Tbsp. 1/2 cup 1 cup
          Deh. Onion 1/2 cup 3/4 cup 1 1/2 cups
          Garlic, minced 1 2 4
          Oregano 1.5tsp 2.25tsp 1.5 Tbsp.
          Chili Powder 3/4 cup 1c+2Tbs 2 & 1/4 cups
          Tomato Sauce 2 cans 3 cans 6 cans
          Ketchup 32 oz. 48 oz. 96 oz.
          Prepared Mustard to taste

  4. 6-7

    Golly! Wonder how many half pints 30# of meat would make…

  5. 6-8

    Sounds delicious….need a much smaller version though…like with one pound of meat? I’m not a canner. I’m so doggone lazy!

  6. 6-8

    This would be easy to divide by 1/2 or 1/4. When I make it I just like to make a nice sized pot and have some on hand all summer. Hotdogs are not hotdogs here without a good hotdog chili.
    You can freeze it 🙂

  7. 7-3

    Have made this now, and it IS great, as if there was any doubt. Went the 5# route and will see how many it feeds, can some half pints and freeze the rest. The 5# variation has completely filled the big crockpot! It’s nearly overflowing!!

  8. 10-14

    Dede I would like to make this 1/4 recipe and in 1/2 pints. How long in the PC? Thanks. DH loves his chili dogs!

  9. 10-19

    OMG….I made this during the summer, but I canned it in half-pint jars. It’s only hubby and me, but we do love chili dogs. The half pint is perfect for the two of us. I still processed it for 75 minutes at 11 pounds pressure, but the end result is absolutely wonderful, and we’re enjoying it sooooo much! When the supply runs low, I’ll make it again. I absolutely love, love, love this recipe!

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