Texas Wiener Dogs of New Jersey

Recipe and photo by Tami Ganeles Weiser Yield:  6 servings
Prep Time:  10 minutes Cook Time:  45 minutes

Texas Wiener Dogs of New Jersey

The name may say "Texas," but the recipe—a deep-fried hot dog topped with a hot chili sauce—originated in New Jersey, where it was invented by a Greek hot dog vendor. The chili sauce for this version was inspired by a recipe floating around the web from a diner in New Jersey called Clixes.


Chili Sauce:

¾ pound lean ground beef

2 cloves garlic, peeled and chopped, any green centers discarded

1 medium onion, chopped (approximately 1 cup)

¾ cup ketchup, Heinz preferred

½ cup low-sodium beef broth

¼ cup tomato paste

1 cinnamon stick

1 tablespoon dry mustard powder

½ tablespoon Worcestershire sauce

¾ teaspoon ground cumin

½ teaspoon celery seeds

½ teaspoon freshly ground black pepper

¼ teaspoon ancho chili powder

⅛ teaspoon ground nutmeg


Hot Dogs:

3 cups canola oil for frying

gluten-free all-beef hot dogs

gluten-free hotdog rolls



½ small onion, finely chopped (approximately ⅓ cup)

Mustard (optional)


To prepare the chili:

  1. Heat a medium-sized Dutch oven or large pot over high heat and add the ground beef, breaking it up and moving it with a spoon around until browned. Add the garlic and onions and cook, stirring frequently, for 3 to 4 minutes, until the onions are translucent.
  2. Add the ketchup, beef broth, and tomato paste, stirring up any flavorful brown bits that are stuck to the bottom of the pan. Reduce the heat to low. Add the cinnamon stick, mustard powder, Worcestershire sauce, cumin, celery seeds, black pepper, ancho chili powder, and nutmeg, and stir to combine. Cook, uncovered, for 30 to 40 minutes, stirring occasionally to prevent burning.

To fry the hot dogs:  

  1. Heat the oil in a large Dutch oven over medium heat until the oil registers 350°F on a deep-frying thermometer.
  2. Carefully add the hot dogs to the oil, 2 at a time. Fry for 2 to 3 minutes, until golden, or for a “ripper,” fry for 3 to 5 minutes, until the skin rips apart and hot dog is crisp. Drain the hot dogs on a plate lined with paper towels. Repeat with the remaining hot dogs.
  3.  Serve the hot dogs in the buns, topped with ⅓ to ½ cup chili, chopped onions, and mustard.

Kitchen Tips

Ground turkey dark meat may be substituted for the meats listed above.

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Tests very good

mary - July 2, 2014

This is very good. I love the flavor. Keep up the good work.

Shrek - March 10, 2015

Clixie’s wasn’t a diner. Looking forward to checking out the recipe~

KAR - July 24, 2015

Not a diner? hmmm. what type of place was it?

Tami Weiser - July 28, 2015

I grew up going to Clixes. No, it wasn’t a Diner in the traditional sense but what passed for a fast food place back in the ’60s and ’70s. Not an extensive menu. Burgers, hot dogs, fries, onion rings, sodas, shakes and a few other items.

Glenn - August 4, 2015