Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Let's get grilling


1 Prepare grill for medium-high heat cooking, approximately 400°F. Place a skillet on the grill and add the ground beef. Cook until browned, breaking it up with a spatula to make it very fine. Add 3 tbsp. of diced onion (reserving the rest for topping the hot dogs), garlic, tomato sauce, tomato paste, chili powder, Worcestershire sauce, ground mustard and ground cumin. Stir to combine all of the ingredients and let it simmer for 15–20 minutes until thickened. Add salt and pepper to taste.
2 As the chili cooks, place hot dogs on the grill and cook for 4–5 minutes until cooked through, turning frequently to brown evenly. Remove the hot dogs from the grill and assemble by placing each one into a bun then topping with chili, mustard and chopped onions. Serve immediately.
Cooking for 8 people



  • ground beef
    1 lb.
  • small white onion (finely diced)
  • garlic (minced)
    2 cloves
  • 14 oz. tomato sauce
    1 can
  • tomato paste
    2 tbsp.
  • chili powder
    0.5 tbsp.
  • Worcestershire sauce
    0.5 tbsp.
  • ground mustard
    1 tsp.
  • ground cumin
  • kosher salt and ground black pepper (to taste)
  • hot dogs
  • hot dog buns
  • yellow mustard

Credit: Clint Cantwell

For safe meat preparation, reference the USDA website.

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