WORLD-FAMOUS GEORGIA-STYLE CHILI DOG

Series: HPMP Bulking Series

Category: High-Protein Comfort Meal

There’s something unbeatable about a classic Georgia-style chili dog — juicy Nathan’s beef hotdogs smothered in rich, spiced chili and topped with onions, mustard, and a touch of cheese. This version gives you all that southern flavor with high-protein choices and a clean-bulk balance. Follow this detailed, step-by-step guide to nail the texture, flavor, and timing even if this is your first time cooking it.

FAST FACTS

Prep Time: 15 minutes

Cook Time: 35 minutes (chili simmer 20–25 minutes)

Total Time: 50 minutes

Servings:6 chili dogs

Difficulty: Beginner

Goal: Bulking / Muscle Gain / Calorie Intake

Flavor: Savory, rich, slightly tangy; classic Georgia-style

INGREDIENTS

• For the Chili

• 1 lb (454 g) 90/10 ground beef (or 93/7 ground turkey for leaner bulk)

• 1 cup (240 ml) tomato sauce

• 1 tbsp tomato paste

• 1/2 cup (120 ml) low-sodium beef broth

• 1 tsp Worcestershire sauce

• 1 tsp yellow mustard

• 1 tsp chili powder

• 1/2 tsp paprika

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• 1/2 tsp black pepper

• Salt to taste

• For the Hot Dogs

• 6 Nathan’s 100% Beef Hot Dogs

• 6 whole-wheat buns (or white buns for more calories)

• Optional toppings: 1/2 cup diced white onion, 1/2 cup shredded low-fat cheddar, yellow mustard and more down below.

WHY THESE INGREDIENTS

• 90/10 ground beef: Delivers authentic flavor with strong protein and controlled fat for a clean bulk.

• Tomato sauce + paste: Build body and thickness without excess fat; paste adds concentrated umami.

• Mustard + Worcestershire: Signature Georgia-style tang and savory depth.

• Whole-wheat buns: Complex carbs and fiber for steady energy; white buns raise calories if you need them.

• Nathan’s dogs: High-quality beef and that signature snap for texture and satisfaction.

Optional toppings:

• Pickled Jalapeños: Adds heat and acidity with minimal calories Macros: 3 cal | 0g P | 1g C | 0g F.

• Crumbled Turkey Bacon: Smoky crunch that bumps protein and flavor Macros: 35 cal | 3g P | 0g C | 2.5g F.

• Low-Fat Shredded Mexican Blend Cheese: Melts for authentic texture and calorie boost Macros: 80 cal | 7g P | 1g C | 6g F.

• Diced White or Yellow Onions (20g / 2 tbsp): Classic Georgia chili dog topping for crunch and bite; adds volume with minimal calories. Macros: 8 cal | 0g P | 2g C | 0g F.

  
  

• Sautéed Bell Peppers (40g / ¼ cup): Slight sweetness and color variety; supports muscle recovery with vitamin C. Macros: 15 cal | 0g P | 4g C | 0g F.

  
  

• Shredded Lettuce (25g / handful): Adds crunch and freshness to balance the heavier chili. Macros: 4 cal | 0g P | 1g C | 0g F.

  
  

• Diced Tomatoes (50g / ¼ cup): Adds juiciness and brightness; boosts potassium and hydration. Macros: 9 cal | 0g P | 2g C | 0g F.

  
  

• Pickles or Relish (20g / 1 tbsp): Adds acidity and tang for flavor contrast; helps cut through fats. Macros: 5 cal | 0g P | 1g C | 0g F.

  
  

Coach’s Teaching Note

These toppings aren’t just for taste — they help customize macros and make every bite different. For bulking, layering textures (like creamy + crunchy + spicy) keeps meals satisfying and reduces binge urges.

For lighter versions, go heavier on veggies, and its the same flavor with lower calorie density.

STEP-BY-STEP

Set Up

Place a 12-inch skillet on medium heat. Keep a potato masher or firm spatula, measuring spoons, and a small whisk nearby. Open all cans and measure spices before you turn the heat up — this reduces mistakes and keeps timing tight.

Brown the Meat: (6–8 minutes)

Add the ground beef to the dry, preheated skillet. Break it up immediately with the spatula/masher into fine crumbles — a fine texture is key to Georgia-style chili. Cook until no pink remains. Tip the pan and spoon off excess fat for a cleaner bulk, leaving about 1–2 teaspoons in the pan for flavor. Cues: meat turns brown with small crumbles; no grey/pink spots remain.

Build the Sauce Base:

Stir in tomato sauce, tomato paste, and beef broth. Whisk or stir until the paste fully dissolves. Bring just to a gentle bubble. Cues: mixture looks smooth, slightly loose, and uniform red.

Add Seasoning:

Add Worcestershire, yellow mustard, chili powder, paprika, onion powder, garlic powder, black pepper, and a pinch of salt. Stir thoroughly to distribute. Taste the liquid — it should be savory with a mild tang. Note: you’ll adjust salt at the end after reduction.

Simmer to Thicken: (20–25 minutes)

Reduce heat to low so the chili gently simmers with small, steady bubbles. Stir every 3–4 minutes, scraping the bottom to prevent sticking. Use the masher midway to refine the crumble size if needed. Target texture: thick but spoonable; when a spoon runs through, the line should close slowly within 2–3 seconds.

Adjust: if too thick, add 1–2 tablespoons broth; if too thin at 20 minutes, simmer 5 more minutes.

Cook the Hot Dogs

Option A: Boil: Bring a pot of water to a brisk simmer (not a roaring boil) and add the hot dogs for 4–5 minutes until heated through. least recommended option.

Option B: Grill: Preheat grill to medium-high; grill 2–3 minutes per side for char lines and snap.

Option C:pan Sear: Medium-high heat, spray oil into the pan, cook 2-3 minutes and roll them over and repeat another 2-3 minutes. pay attention times adjust with heat level.

Food safety cue: internal temp should reach at least 165°F/74°C when reheating from cold.

Prep the Buns (1–2 minutes)

For soft, classic texture: Steam buns over the simmering pot for 30–45 seconds (use a steamer basket or hold over steam with tongs). For a slightly sturdy base: Lightly toast cut sides in a dry skillet for 30–45 seconds.

Goal: warm and pliable buns that won’t split when loaded.

Final Seasoning and Portioning:

Taste the chili now that it’s reduced.

Add salt 1/8–1/4 teaspoon at a time until flavors pop. Portion about 1/4 to 1/3 cup (60–70 g) chili per dog for balanced bite-to-bun ratio.

Creation Time:

Lay the hot dog in the warmed bun. Spoon on the chili, edge-to-edge. Top with diced onion and a light mustard zigzag. If using cheese, sprinkle 1–2 tablespoons over the hot chili so it soft-melts. Serve immediately so the bun stays structured.

Scale & Variations (optional)

For 12 dogs: double all chili ingredients; simmer time remains 20–25 minutes, but stir more frequently.

Leaner version: swap to 93/7 turkey; add 1 teaspoon olive oil at browning if pan is too dry. Spicier: increase chili powder to 1.5 tsp and add a pinch of cayenne.

MACROS (PER CHILI DOG)

Using 90/10 beef and a whole-wheat bun; ~65 g chili per dog:

Calories: 410 kcal

Protein: 29 g

Carbs: 35 gFat: 15 g

Fiber: 3 g

Note: Values vary with bun size, cheese, and exact chili portion.

MEAL PREP & STORAGE TIPS

• Keep components separate: store chili, dogs, and buns individually to prevent sogginess.

• Fridge: Chili keeps 4 days in airtight containers; reheat gently until 165°F/74°C.

• Freezer: Portion chili into 1/2-cup containers; freeze up to 2 months. Thaw overnight for best texture.

• Reheat strategy: Microwave chili 60–90 seconds stirring halfway, or simmer on low 5–7 minutes. Warm buns last to keep structure.

• Service speed: Pre-slice onions and measure cheese into small containers for quick assembly after training sessions.

• Bulk day: Make 2x chili and freeze half; buy fresh buns the day you plan to eat for best texture.

COACH’S TIP

Dial your macros with toppings and bun choices. Need more calories? Use white bakery buns and add 2 tbsp cheese per dog. Need more protein? Add an extra 30–40 g chili per dog or serve with a side of Greek-yogurt slaw. Consistency tip: Weigh chili portions (e.g., 65 g per dog) so every serving matches your plan.