Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

This is reportedly the recipe for the topping used on the famous Aiken, SC City Billiards "pool hall hot dogs", with a minor adjustment made on my part regarding the amount of onions used (original recipe states "4 medium onions"). It's a sweet and tangy mixture; I like it topped with lots of shredded extra-sharp cheddar cheese. (I've made this with ground turkey and it tastes pretty fine, too!) This makes enough topping for about 4 hot dogs.

Ingredients Nutrition


  1. Break up and lightly brown the ground beef in a 4-quart saucepan.
  2. Add onions and cook for 5 more minutes.
  3. Add hot water to make a thick mix and stir together.
  4. Add mustard, sugar, vinegar, chili powder, and ketchup.
  5. Cook slowly for 1 hour, stirring occasionally.
  6. Salt to taste.
  7. Use to top hot dogs in buns.
  8. (I like to lightly toast the buns with a little garlic butter first).
Most Helpful

I love these I live in Aiken and just ate there today. The recipe taste the same as the real thing. Yumm!!!

fireprincess803 December 13, 2006

My grandmother used to make hot dog chili very similar to this when we visited her. I never got her recipe but now I wish that I had. This tastes very similar though and is very good.

mom2twinz1230 June 15, 2013

I am not familiar with Aiken Pool Hall hot dogs, but I wanted to try this recipe anyway. I am very familiar with A & W chili dogs, being from Ohio, so I was hoping for something similar, but with a southern twang. I was not disappointed with this sauce. We used Ballpark all beef jumbo dogs and served it on a Ciabatta roll instead of a hot dog bun. I felt it held more sauce since Ciabatta is porous. It was yummy! I would do these again. Thanks for posting!

CabinKat March 05, 2011