A bold, hearty chili topped frank made with local ingredients from Locals Market.

 

Some recipes don’t need an introduction. They need a napkin. This Chili Dog recipe starts with Weaver’s of Wellsville Smoked Franks and tops them with a rich, slow-simmered chili that’s built for serious flavor! There’s a secret ingredient in here that might raise an eyebrow at first (cinnamon, just trust us), but it’s exactly what rounds out the chili powder and chipotle into something deep and a little smoky. This is the kind of recipe that turns a backyard cookout or a game day spread into something people talk about afterwards.

 

What you’ll need:

• Weaver’s of Wellsville Smoked Franks
• 2 lbs ground beef
• 1 large onion, finely diced
• 5 cloves garlic, pressed
• 2 (15 oz) cans beans of choice – we used 1 can chili beans and 1 can navy beans
• 1 (28 oz) can fire roasted crushed tomatoes
• 2 cups tomato puree
• 1 cup beer
• 3 tablespoons chili powder
• ½ teaspoon cinnamon  the secret ingredient, don’t skip this!)
• 1 teaspoon onion salt
• 1 teaspoon Lawry’s seasoning
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• ½ teaspoon chipotle chili powder
• 2–3 tablespoons honey
• 1 tablespoon Better Than Bouillon Beef
• Weaver’s of Wellsville Smoked Cheddar, grated

 

How to Make It

1. Brown the beef. In a large pot, cook the ground beef with the diced onion over medium heat until the beef is fully browned and the onions have softened and turned translucent.
2. Add the garlic. Stir in the pressed garlic and cook just until fragrant, about a minute.
3. Build the chili. Pour in the fire roasted crushed tomatoes, tomato puree, and beer. Stir to combine.
4. Season generously. Add the chili powder, cinnamon, onion salt, Lawry’s seasoning, garlic powder, cumin, chipotle chili powder, honey, and Better Than Bouillon. Stir everything together until well combined.
5. Simmer. Bring the chili to a boil, then reduce the heat and let it simmer for at least an hour, stirring occasionally. The longer it simmers, the more the flavors come together — if you have the time, let it go even longer.
6. Assemble the chili dogs. Grill, pan-sear, or boil the Weaver’s Smoked Franks to your liking. Nestle each one into a bun, ladle a generous helping of chili on top, and finish with a handful of grated Weaver’s Smoked Cheddar.

 

A Few Notes

• Don’t skip the cinnamon. Your 3rd reminder here (because it’s so important!) We know it sounds unusual in a savory chili, but it’s a classic Cincinnati-style chili trick. It adds warmth and depth without making the dish taste sweet.
• The beer matters. It deglazes the pot and adds a subtle malty richness. Any beer you’d drink works here, but make sure it’s nothing too hoppy or bitter.
• Make it ahead. This chili is even better the next day, once the flavors have had time to meld. It also freezes well, so consider doubling the batch.
• Smoked cheddar is non-negotiable. Weaver’s Smoked Cheddar adds a layer of smokiness that plays perfectly off the smoked franks. Regular cheddar works in a pinch, but the smoked version takes this over the top.

 

Find Your Ingredients at Locals Market

Weaver’s of Wellsville Smoked Franks, Smoked Cheddar, and everything else on this list are stocked at Locals Market in Dillsburg, PA. Stop in and build your own chili dog night!

 

Follow Locals Market for seasonal recipes, new arrivals, and what’s good in store right now.

If you’re more of a visual learner, view this recipe video.