Entree: United States – Rhode Island – Rhode Island Hot Wieners

Serving Size: 6

Approximate Time

Prep 25 min

Cook 40 min

Additional 10 min

Total 1 hr 15 min

Ingredients

- 12 small hot wieners (natural-casing frankfurters), approx. 2 oz (56 g) each (approx. 1.5 lb / 680 g)
- 6 split-top hot dog buns (steamed)
- 1 lb (454 g) ground beef (85% lean)
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, finely chopped, divided (about 6 oz / 170 g)
- 2 cloves garlic, minced (about 6 g)
- 1/4 cup (60 ml) ketchup
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) beef broth
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (7 g) chili powder
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dry mustard powder
- 1 tsp (5 g) smoked paprika
- 1 tbsp (12 g) packed brown sugar
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) ground black pepper
- 1/4 tsp (1 g) celery salt, plus extra for sprinkling
- 1/2 cup (120 ml) yellow mustard (for topping)

Instructions

Short Description:
Small steamed hot dogs nestled in steamed split-top buns and topped with a thin, spiced meat sauce, yellow mustard, raw chopped onion, and a dusting of celery salt — a classic Rhode Island street-and-diner staple served as a satisfying main course.

Regional Notes:
This Rhode Island version uses a thin, tangy meat sauce (distinct from thicker Tex-Mex chili) and is finished with yellow mustard, raw onions, and celery salt on steamed buns. Its defining combination of steamed bun, meat sauce, and celery salt is what sets it apart from other regional "chili dog" styles.

1. Prepare the meat sauce: heat 1 tbsp (15 ml) vegetable oil in a medium saucepan over medium-high heat. Add 1/2 of the finely chopped onion (reserve the rest for topping) and cook until translucent, 3–4 minutes. Add 1 lb (454 g) ground beef and cook, breaking up with a spoon, until no pink remains, 6–8 minutes. Drain excess fat if needed.
2. Add aromatics and seasonings: stir in 2 cloves (6 g) minced garlic, 2 tbsp (30 ml) tomato paste and cook 1 minute. Add 1/4 cup (60 ml) ketchup, 1 cup (240 ml) beef broth, 1 tbsp (15 ml) Worcestershire sauce, 1 tbsp (7 g) chili powder, 1 tsp (5 g) ground cumin, 1 tsp (5 g) dry mustard, 1 tsp (5 g) smoked paprika, 1 tbsp (12 g) brown sugar, 1 tbsp (15 ml) apple cider vinegar, 1 tsp (6 g) kosher salt, 1/4 tsp (1 g) black pepper, and 1/4 tsp (1 g) celery salt. Stir to combine.
3. Simmer the sauce: bring the mixture to a gentle simmer, reduce heat to low, and cook, uncovered, stirring occasionally, until the sauce is thickened but still spoonable (a thinner consistency than chili), about 15–20 minutes. Taste and adjust salt, vinegar, or sugar to get a balanced tangy-sweet profile.
4. Steam the wieners and buns: while the sauce finishes, set up a steamer basket over a pot with 1–2 inches (2.5–5 cm) of simmering water. Place the 12 hot wieners in the steamer and steam 4–6 minutes until heated through. Transfer wieners to a plate and steam the 6 split-top buns for 1–2 minutes just to warm and soften (do not oversteam or they will fall apart). Alternatively, you may wrap buns in foil and steam in a 350°F (180°C) oven with a shallow pan of hot water for 5–7 minutes.
5. Assemble the hot wieners: place two steamed wieners into each steamed split-top bun (one person’s serving = two wieners per bun). Spoon a generous 2–3 tbsp (30–45 ml) of meat sauce over the wieners.
6. Finish and serve: squirt or spread yellow mustard over the sauce, sprinkle the reserved raw chopped onion evenly over each sandwich, then dust lightly with celery salt to taste. Serve immediately so buns stay warm and soft. Optional sides: potato chips, pickles, or a simple green salad.