A South Carolina Hot Dog, All the Way

By now, I’m hoping you’ve read a few of my stories and gathered that I’m from the South. Well… much farther south than South Carolina.

Living here has taught me so many things, and the more I explore, the more I fall in love with this area.

We live about 30 minutes from Clemson, South Carolina, and it seems that on every corner there’s a local hot dog stand. They all share the same charm: a fantastic smell drifting through the parking lot, a quaint little building, and the magic of Southern hospitality. Huge smiles, friendly conversations, and a welcoming atmosphere come standard with every order.

There’s no doubt about it, I love it here.

Around these parts, they serve the classic hot dog with a twist. The locals call it “all the way”: an all-beef hot dog tucked into a steamed bun, then topped with beanless chili, mustard, and finely chopped onions. The whole thing is wrapped in foil and handed to you like a little treasure.

And let me tell you, it practically melts in your mouth.

Okay, okay… I might be a little biased.

But if you ever find yourself in this part of South Carolina, do yourself a favor and order one “all the way.” You won’t regret it.

And if you can’t make the trip, you’re in luck. Joe’s mom was kind enough to share her recipe with me.

This one is for you, Nanny Karen. Thank you for patiently answering my many questions about how y’all do things around here. (And yes, I know “y’all” is a word. At least that’s what everyone keeps telling me. 😬) Now if I can just convince you to share that pound cake recipe, too…

• 1 lb ground beef (80/20 is a must if you want those tiny, crumbly pieces of beef that make this chili special)
• ½ onion, finely diced (think rice-sized pieces)
• 1 tablespoon hot sauce (I used Texas Pete)
• ⅛ cup ketchup
• 2 tablespoons Worcestershire sauce
• 3–4 cups water
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 1 tablespoon sugar
• 1 tablespoon salt, plus more to taste
• ¼ cup lager beer (I used Modelo because that’s what we had on hand)

1. In a large pot over medium heat, begin cooking the ground beef. As it cooks, continuously break it apart with a spatula or wooden spoon.
2. Add about ½ cup of water and continue chopping and stirring the meat. Add additional water as needed throughout the cooking process. The goal is to keep the beef moist while breaking it down into very fine crumbles.
3. Continue cooking and chopping until the beef is fully browned. This step is the secret to achieving the small, finely minced texture that makes Southern-style hot dog chili so good.
4. Add the onion, hot sauce, ketchup, Worcestershire sauce, onion powder, paprika, sugar, salt, beer, and the remaining water. Stir well to combine.
5. Bring the mixture to a gentle simmer. Reduce the heat to low and cook for 45 minutes to 1 hour, stirring occasionally.
6. As the chili simmers, the flavors will deepen and the meat will continue to break down into the classic fine texture. If the chili becomes too thick, add a little more water until it reaches your desired consistency.
7. Taste and adjust the seasoning as needed.
8. Serve generously over steamed hot dogs with mustard and finely chopped onions for the full “all the way” experience.

• Don’t rush the chopping process. The finer the beef, the more authentic the chili will be.
• This chili should be thinner than traditional bowl chili. It is meant to be spooned over hot dogs, not eaten on its own.
• The flavor is even better the next day, making it a great make-ahead recipe.