Varsity-Style Chili Dogs
Classic Atlanta-style chili dog with steamed bun, steamed frank, and warm beanless chili. Simple, delicious, and never gets old. Ready in 15 minutes using batch hot dog chili.
Equipment
- Large Pot
- Chafing Dish
- Small Pot
- Serving Bowls
Ingredients
Hot Dogs
- 8 whole Hot Dog Buns split-top style preferred
- 8 whole Frankfurters natural casing recommended
Toppings
- 2 cups Hot Dog Chili beanless, see Hot Dog Chili recipe
- ½ cup Yellow Mustard
- 1 cup White Onion finely chopped, optional
Instructions
Prep
- Steam the frankfurters for 5-7 minutes until heated through.
- Steam the buns for 1-2 minutes until soft and warm.
- Heat the hot dog chili in a small pot over low heat, stirring occasionally, until warmed through, about 5 minutes.
Assemble
- Place steamed frankfurter in steamed bun.
- Add yellow mustard in a line down the dog.
- Spoon about ¼ cup hot dog chili over the frankfurter.
- Sprinkle with chopped onions if desired.
- Serve immediately while hot.
Notes
These Atlanta-style chili dogs remind me of trips to local drive-ins with my dad as a kid, later with my mom in my 20s, and eventually with my own children. Now I make them at home where I control the quality and skip the skyrocketing restaurant prices. Keep it simple: steamed bun, steamed frank, warm beanless chili, and yellow mustard. Add chopped onions if you like. My personal favorite is the chili slaw dog (see that recipe), but this classic version never gets old. Serve these at events, parties, or just on a Saturday afternoon for lunch. Pro tip for parties: Keep chili hot in a crockpot on warm for easy serving.
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