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

5 5

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

5 5

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.

5 5

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!