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Chili Half-Smoke

Chili Half-Smoke

  • Author: The Commish
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 minutes
  • Yield: 8 servings 1x
  • Category: Main



For the chili sauce:

  • 12 ounces ground beef
  • 1 yellow onion, chopped
  • 3 tablespoons chili powder, divided
  • 1 teaspoon mustard powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • Pinch cayenne pepper
  • 1 fresh bay leaf
  • 1 clove garlic, minced
  • 1/4 cup tomato paste
  • 2 tablespoons apple cider vinegar
  • 1 1/2 tablespoons canola oil
  • 2 tablespoons flour
  • 2 cups chicken stock

For the half-smokes:

  • 8 half-smoke hot dogs
  • 1/4 cup yellow mustard, for dressing
  • 8 split-top hot dog buns, toasted
  • 1/2 cup onions, diced, for dressing


To prepare the chili sauce:

  1. In a large cast-iron skillet over medium heat, combine the ground beef, onions, 1 tablespoon of the chili powder, mustard powder, salt, coriander, cumin, cayenne, bay leaf and garlic. Cook until the meat is browned and the onions are tender, about 8 minutes. Add the tomato paste and cook for another 2 minutes. Add the cider vinegar, then scrape any brown bits from the bottom of the skillet. Cook the mixture for an additional 2 minutes.
  2. In a second skillet over medium heat, heat the oil then combine the remaining 2 tablespoons of chili powder and flour. Cook the chili-flour mixture for 2 minutes. Whisk in the chicken stock, and cook until thickened. Increase the heat to medium-high and simmer for 5 minutes.
  3. Pour the chicken sauce over the meat mixture, and simmer 2 additional minutes. Discard the bay leaf, and salt and pepper, to taste.

To prepare the half-smokes:

  1. Prepare an outdoor grill over high heat.
  2. Butterfly each of the half-smokes lengthwise, and grill for 2 minutes per side.
  3. Spread mustard on each of the bun halves. Place a half-smoke in a bun, and top with a generous serving of the chili sauce. Garnish with onions.