Texas Wiener
intro
Juicy grilled all-beef franks topped with spiced no-bean chili, yellow mustard, and diced onion on soft steamed buns: a beloved American cookout classic.
Ingredients
Steps
Sauté chili aromatics
Heat 1 teaspoon (5ml) neutral cooking oil in a 1-quart saucepan over medium heat (175°C/350°F). Add 60g (half) of the diced yellow onion, sauté for 3 minutes until soft and translucent. Stir in 2 tablespoons (32g) tomato paste, 1 tablespoon (8g) chili powder, 1 teaspoon (3g) garlic powder, 1 teaspoon (2g) smoked paprika, and 1/2 teaspoon (1g) ground cumin, cooking for 1 minute until the spices release a rich, fragrant aroma.
Simmer meat chili topping
Add 225g 80/20 ground beef to the saucepan, breaking it completely into fine crumbles with a wooden spoon. Cook for 4 minutes over medium heat until the beef is fully browned with no pink patches remaining. Stir in 120ml water, 1 teaspoon (5g) kosher salt, and 1/4 teaspoon (0.5g) black pepper. Reduce heat to low (120°C/250°F), cover, and simmer for 10 minutes, stirring occasionally, until the chili thickens to a spoonable, slightly sloppy consistency. Hold on the lowest heat setting to keep warm.
Preheat grill for franks
While the chili simmers, preheat an outdoor gas or charcoal grill to medium-high heat (200°C/400°F). Scrub the grill grates thoroughly with a wire brush, then wipe lightly with an oiled paper towel to prevent sticking. Pat the 4 all-beef hot dogs completely dry with paper towels to encourage crisp casings and even charring.
Grill the beef franks
Place the dried hot dogs directly on the preheated oiled grill grates. Cook for 6-7 minutes total, turning every 1.5 minutes with metal tongs, until the natural casings are crisp, slightly blistered, marked with dark diagonal grill lines, and the internal temperature reaches 74°C/165°F. Transfer grilled franks to a clean plate, tent loosely with aluminum foil, and rest for 2 minutes to let juices redistribute.
Warm the soft buns
While the hot dogs rest, place the 4 split-top hot dog buns on the cool outer edge of the grill (or in a steamer basket over 2cm of gently simmering water) for 1 minute, until soft, warm, and pliable. Do not toast the buns, as traditional Texas Wieners use soft, pillowy steamed buns rather than crispy toasted ones.
Assemble and serve
Open each warm steamed bun, spread 1/2 tablespoon (7.5g) yellow mustard along the inner cut of each bun. Nestle one grilled hot dog into each bun, top each with 60g (approximately 1/4) of the warm chili sauce, then sprinkle with the remaining 60g of raw diced yellow onion. Serve immediately while hot.
Tips
2.Do not drain the small amount of rendered fat from the ground beef when making the chili; it adds rich, deep flavor and keeps the topping moist enough to cling to the hot dog without sliding off.
3.If you don’t have access to an outdoor grill, cook the hot dogs in a dry cast-iron skillet over medium-high heat for the same 6-7 minutes, turning frequently, to get the same crisp, blistered casing texture.
OMG, I grew up eating these at the old dog stand outside my high school in Jersey and I’ve been chasing that flavor for YEARS. This recipe is dead on! The chili sauce is exactly the right tangy, not-too-spicy mix, no weird fancy ingredients, done in 30 minutes flat which is perfect for a quick weeknight dinner. My kids devoured two each and asked when we’re having them again. Total game changer.
Made these for our neighborhood block party potluck last weekend and they were the first thing gone! People kept coming up to ask for the recipe, I felt like a rockstar. Super easy even for a cooking newbie like me, the 30 minute cook time is no joke — I prepped the chili while the dogs grilled and it came together so smooth. Only note: I doubled the chili recipe because I knew people would want extra, and that was 100% the right call. SO good.
Tried this last night for our Sunday family dinner and honestly? Way better than the Texas wieners I get at the local minor league ballpark. The spice level is mild enough for my picky 7 year old but has enough depth that my father in law (who swears he’s a wiener expert) was raving. Easy enough to throw on while I was watching the pre-game show, zero stress. Will be adding this to the regular meal prep rotation for sure.
Wait I was so skeptical because I thought Texas wieners had chili with beans? Turns out I’ve been making them wrong my whole adult life lmao. Made these in my dorm kitchen on my little countertop griddle and they slapped. Super cheap to make, no fancy equipment needed, way better than the dining hall hot dogs. 10/10 would make again for my roommates.