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Copycat Sonic chili spooned over grilled hot dogs in toasted buns, topped with shredded cheddar and diced onion

Copycat Sonic Chili Recipe

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Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8 Servings

Description

This copycat Sonic chili recipe makes the smooth, no-bean chili sauce served on Sonic's Chili Cheese Coneys and chili cheese tots. Finely textured ground beef simmers in tomato sauce and classic chili spices for a rich, mildly spiced topping that's ready in 45 minutes.

Ingredients 

  • 1 lb ground beef, 80/20
  • 1 cup beef broth
  • 8 ounces tomato sauce
  • 2 tablespoons tomato paste
  • 1/2 small yellow onion, very finely minced or grated (or 1 teaspoon onion powder)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon light brown sugar
  • 1 teaspoon yellow mustard
  • 1 teaspoon Worcestershire sauce
  • 3/4 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper, optional
  • 1 tablespoon masa harina, or all-purpose flour
  • 2 tablespoons water

Instructions

  • Break up the beef. Add the raw ground beef and beef broth to a cold saucepan. Use a potato masher or whisk to break the beef into very fine pieces before turning on the heat.
  • Cook the beef. Set the pan over medium heat and bring to a simmer, mashing and stirring often, until no pink remains, 6 to 8 minutes. Skim off excess fat if desired.
  • Season. Stir in the onion, tomato sauce, tomato paste, chili powder, cumin, paprika, garlic powder, brown sugar, mustard, Worcestershire, salt, pepper and cayenne.
  • Simmer. Reduce heat to low and simmer uncovered for 20 to 25 minutes, stirring occasionally, until slightly thickened.
  • Thicken. Whisk the masa harina and water in a small bowl. Stir into the chili and simmer 2 to 3 minutes more, until it coats the back of a spoon.
  • Taste and serve. Adjust salt to taste. Spoon over hot dogs, tater tots, fries or burgers and top with cheddar and diced onion.

Notes

  • Texture: Starting the beef in cold broth is the key to the fine, smooth coney texture. Browning first makes crumbles that are too large.
  • Slow cooker: Complete steps 1 and 2 on the stove. Transfer to a slow cooker, add everything except the slurry and cook on LOW for 4 hours. Stir in the slurry for the last 15 minutes.
  • Instant Pot: Complete steps 1 and 2 on SAUTÉ. Add everything except the slurry, pressure cook on HIGH for 10 minutes, then natural release for 10 minutes. Thicken on SAUTÉ.
  • Thickness: Too thick, add broth 1 tablespoon at a time. Too thin, simmer a few minutes longer.
  • Make ahead: Flavor improves overnight. Make up to 2 days ahead.
  • Storage: Refrigerate in an airtight container up to 4 days. Freeze up to 3 months.
  • Reheat: Warm on the stovetop over medium-low with a splash of broth, or microwave in 30-second bursts.
  • Hot dog math: Plan on about 3 tablespoons per hot dog. One batch tops 12 to 16 coneys.

Nutrition

Serving: 1ServingCalories: 107kcalCarbohydrates: 6gProtein: 14gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 35mgSodium: 584mgPotassium: 406mgFiber: 2gSugar: 2gVitamin A: 829IUVitamin C: 4mgCalcium: 27mgIron: 2mg