Entree: United States – District of Columbia — National Capital Region – Ben's Chili Bowl Chili Dog

Serving Size: 6

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 1 lb (454 g) ground beef
- 8 oz (225 g) ground pork
- 1 tbsp (15 ml) vegetable oil
- 1 medium (approx. 6 oz / 170 g) yellow onion, finely chopped (for the chili)
- 3 cloves (approx. 9 g) garlic, minced
- 1 14-oz (400 g) can tomato sauce
- 1/2 cup (120 ml) beef broth
- 1 tbsp (15 ml) chili powder
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) smoked paprika
- 1/2 tsp (2.5 ml) ground black pepper
- 1 tsp (5 ml) kosher salt, plus more to taste
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (4 g) brown sugar
- 1 tbsp (8 g) masa harina (corn flour) mixed with 2 tbsp (30 ml) water (slurry) to thicken
- 6 beef hot dogs, approx. 2.5 oz (70 g) each
- 6 split-top hot dog buns (soft steamed-style)
- 1/2 cup (75 g) yellow onion, very finely diced (for topping)
- 2 tbsp (30 ml) yellow mustard, or to taste
- Optional: 1 cup (100 g) shredded sharp cheddar cheese (for serving)

Instructions

Short Description:
A DC classic: steamed hot dog in a soft bun smothered with a meaty, slightly-spiced chili (Ben's-style) and finished simply with diced raw onions and yellow mustard. This recipe reproduces the hearty, saucy chili and the steamed presentation that made Ben's Chili Bowl famous since 1958.

Regional Notes:
Ben's Chili Bowl is an iconic District of Columbia institution; its signature chili is a secret recipe from 1958. This regional version emphasizes a meaty, saucy chili served over steamed hot dogs in soft split-top buns, topped primarily with raw onions and yellow mustard, which distinguishes it from thicker, spoonable Texas chilies or Coney-style loose meat variants.

1. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and ground pork and brown, breaking up with a spoon, until no pink remains, about 6–8 minutes. Drain off excess fat, leaving about 1 tbsp in the pan for flavor.
2. Add the finely chopped onion (for the chili) to the meat and cook until softened, about 4 minutes. Stir in the minced garlic and cook 30 seconds more until fragrant.
3. Stir in the chili powder, ground cumin, smoked paprika, black pepper, and salt; cook 1 minute to bloom the spices.
4. Add the tomato sauce, beef broth, Worcestershire sauce, and brown sugar. Bring to a low simmer, reduce heat to medium-low, and cook gently, uncovered, stirring occasionally, for 20–25 minutes until flavors meld and the chili thickens slightly.
5. Stir the masa harina slurry (1 tbsp masa harina + 2 tbsp water) into the chili and simmer another 4–6 minutes until the chili is thickened to a pourable but hearty consistency. Taste and adjust salt and pepper.
6. While the chili simmers its final minutes, steam the hot dogs and buns. Bring 1 inch (25 mm) water to a simmer in a saucepan fitted with a steamer basket (or use a dedicated steamer). Place the hot dogs in the basket, cover, and steam 4–6 minutes until heated through. In the last 1–2 minutes, add the buns to the steamer, wrapped loosely in foil or steam directly if space allows, until softened and warm.
7. To assemble, place a steamed hot dog in a steamed bun. Spoon a generous ladle (about 1/3 to 1/2 cup / 80–120 ml) of hot chili over the frankfurter. Sprinkle with the finely diced raw onion and drizzle with yellow mustard. Add shredded cheddar if desired.
8. Serve immediately with additional mustard and extra diced onion on the side. Leftover chili keeps refrigerated up to 3 days and reheats gently on the stovetop with a splash of beef broth.