Recipe · Wk 18
El Sabor Market Recipes
El Chili — Street-Cart Style Hot Dog
Spiced ground beef chili sauce, melted nacho cheese, and a perfectly steamed bun. The combo that never misses.
Remember those hot dogs from the school cart — the one with the little pot of chili bubbling away and that yellow cheese melting all over the top? This recipe is exactly that, made at home with quality Latin ingredients you can find right here at El Sabor Market.
The secret is two things: a well-spiced chili (cumin is the key — don't skip it) and a bun steamed until it's perfectly soft. That fluffy texture makes all the difference. And if you're making these for a Día del Niño party, keep the chili warm in a Crock-Pot so everyone can build their own — the kids will love it.
Ingredients
For the Chili
- 250 g (about ½ lb) ground beef
- ½ white onion, finely diced
- 1 garlic clove, minced
- 1 cup seasoned tomato puree
- 1 tsp ground cumin (don't skip this)
- Chili powder or chipotle, to taste
- Salt and black pepper, to taste
To Assemble
- 4 frankfurter sausages
- 4 hot dog buns
- Melted yellow nacho cheese sauce
- Diced raw white onion (optional)
- Pickled jalapeño slices (optional)
Instructions
Sauté the onion and garlic
Heat a drizzle of oil in a skillet or saucepan over medium heat. Add the diced onion and minced garlic. Cook, stirring occasionally, until the onion is translucent and lightly golden — about 4–5 minutes. This step is the foundation of all the flavor, so don't rush the browning.
Add the ground beef and brown
Add the ground beef to the pan. Break it apart with a wooden spoon or spatula as it cooks. Let it actually brown — don't move it too quickly. That deep caramel color is pure flavor. Drain any excess fat if needed before the next step.
Add the tomato puree and spices
Pour in the seasoned tomato puree, then add the ground cumin, chili powder (or chipotle for a smoky kick), salt, and pepper. Stir until the meat is fully coated in sauce. It's going to smell incredible — that's your sign you're doing it right.
Simmer until thick
Reduce the heat to low and cook uncovered for 15–20 minutes, stirring occasionally. You're looking for a thick sauce that clings to the meat — not watery. If it's still too loose, raise the heat slightly and keep reducing. Consistency is everything.
Steam the buns
Bring water to a boil in a pot. Set a steamer basket or colander over the top. Place the hot dog buns inside, cover, and steam for 2–3 minutes. They'll come out pillowy soft and warm — exactly like the cart. While you wait, grill or heat your sausages through.
Build your El Chili
Open the warm steamed bun, place the sausage inside, and spoon a generous amount of hot chili sauce over the top. Finish with melted nacho cheese sauce drizzled all over. Add diced raw onion and pickled jalapeños if you want that extra punch. Serve immediately.
🌭 The Build Order — Cart Style
- Steamed bun, hot and pillowy soft.
- Grilled or boiled sausage nestled inside.
- A generous spoonful of hot chili sauce over the top.
- Melted yellow nacho cheese — let it melt into the heat.
- Optional toppings: diced raw onion and pickled jalapeño slices.
💡 Tip: Serve alongside Sabritas chips or fries for the full cart experience.
Día del Niño Party Tip
Making these for a party? Keep the chili warm in a slow cooker (Crock-Pot) set to "Keep Warm" so everyone can build their own hot dog whenever they want — and it stays perfectly hot the whole time. The kids will go crazy for it.
🛒 Shop the Ingredients
Everything you need for this recipe is available at El Sabor Market.
