Authentic Monterrey-Style Chili Dogs Recipe (Chili Dogs Regios)
Experience the ultimate Mexican street food with this authentic Monterrey-Style Chili Dogs recipe (Chili Dogs Regios). Unlike traditional versions, this legendary comfort food features a rich, savory guiso made of chopped hot dogs, smoky Mexican chorizo, ground beef, and hearty pinto beans, all simmered together in a tangy tomato-ketchup sauce.
Ingredients
- 1 lb Ground Beef 90/10 or 80/20 lean
- 12-14 oz Mexican Chorizo
- 8 Beef Hot Dogs
- 32 oz Pinto Beans or 1 can of Ranch Style Beans
- 1/2 White Onion
- 3 cloves Garlic
- 15 oz Tomato Purée
- 3/4 cup Ketchup
- 1 tbsp Yellow Mustard
- 2 tbsp Pickled Jalapeño Vinegar straight from the can
- 2 tsp Mexican Oregano
- 2 tsp Paprika
- 2 tsp Onion Powder
- 2 tsp Garlic Powder
- 1/4 tsp Ground Cumin
- 10-12 Hot Dog Buns or fresh Mexican bolillos
Instructions
Brown and Season the Meats
- Heat a large, deep skillet over medium-high heat. Add the pork chorizo, breaking it apart with a wooden spoon. Cook for 3–4 minutes until it begins to render its fat.
- Add the ground beef, diced onion, and minced garlic along with Mexican oregano, garlic powder, onion powder, paprika, and cumin to the skillet. Cook until the beef is fully browned, draining any excess grease if desired.
Fry the Hot Dogs
- Slice the hot dogs into half moons
- Stir the sliced hot dog directly into the meat mixture. Sauté for another 4–5 minutes until the edges of the hot dog pieces begin to brown and crisp up slightly.
Build the Chili Base
- Turn the heat down to medium-low. Pour in the tomato purée, ketchup, yellow mustard, and black pepper. Stir thoroughly to coat all the meats evenly.
Add the Secret Ingredient: Beans
- Incorporate the pinto beans along with 1/4 cup of the bean broth. Using the back of your spoon or a potato masher, gently press down on about half of the beans. Smashing them releases starch, turning the mixture into a thick, uniform, scoopable chili guiso.
Simmer and Finish
- Stir in the pickled jalapeño vinegar. Let the mixture simmer on low for 8–10 minutes, stirring occasionally, until it thickens into a rich, luscious sauce. Taste and adjust with a pinch of salt if necessary.
Assemble and Serve
- Slice open your hot dog buns or fresh bolillos. If desired, lightly toast them on a comal or griddle. Generously ladle the hot Monterrey-style chili filling directly into the buns.
