Half-Smoke
Half-beef, half-pork smoked sausage served with spicy chili, onions, and yellow mustard, a Washington D.C. icon.
A Washington, DC specialty: a coarsely ground, lightly smoked sausage—often half beef and half pork—with more spice than a standard hot dog. Ben’s Chili Bowl popularized the half-smoke, serving it split and grilled with mustard and onions, often topped with chili. Vendors across the region offer variations, and many argue that Virginia can claim its origin.
Authentic Recipe
Ingredients
- 4 Half-smoke sausages (Half beef, half pork with natural casing. Ben's brand or similar)
- 4 Hot dog buns (White hot dog buns)
- 2 lbs Ground beef (80/20 blend for chili)
- 1 medium Yellow onion (Half chopped for chili, half diced for topping)
- 3 Garlic cloves (Minced)
- 1 can (15 oz) Diced tomatoes (With juices)
- 2 cups Beef broth
- 1/4 cup Tomato paste
- 3 tablespoons Chili powder
- 1 tablespoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground mustard
- 1/2 teaspoon Cumin
- 1/2 teaspoon Cayenne pepper
- 3 tablespoons Masa harina (Corn flour for thickening)
- 1 Bay leaf
- as needed Yellow mustard (For serving)
- 1/2 cup White onions (Finely diced for topping)
Instructions
- Make Ben's-style chili: Heat oil in large skillet, sauté chopped onion and garlic until golden, about 7-9 minutes.
- Add all spices (chili powder, paprika, garlic powder, onion powder, mustard, cumin, cayenne) and bay leaf. Stir constantly for 2 minutes.
- Add ground beef and cook until evenly browned, breaking up with spoon.
- Stir in tomato paste, diced tomatoes with juices, beef broth, and masa harina.
- Reduce heat to low and simmer for 45 minutes until very thick, stirring occasionally. Remove bay leaf.
- Prepare half-smokes: Split each sausage lengthwise (traditional Ben's style).
- Grill split half-smokes until heated through with light char marks, about 5-7 minutes.
- Steam buns until warm and soft.
- Place grilled half-smoke in steamed bun.
- Drizzle generously with yellow mustard.
- Sprinkle chopped white onions on top.
- Ladle hot chili sauce generously over everything. Serve immediately while hot.
Related Styles (kinda)
4 similar styles
The Carolina-Style Dog is a regional favorite across North and South Carolina, typically topped with chili, creamy coleslaw, yellow mustard, and sometimes chopped onions. It's a savory-sweet, tangy blend that defines Southern hot dog culture.
Chopped hot dog served in chili with pickles, onions, and oyster crackers, a specialty of Columbus, Georgia; cheese or sour cream optional.
A regional favorite from Appalachia, the West Virginia Slaw Dog features a hot dog topped with beanless chili, mustard, onions, and a heap of creamy coleslaw. Sometimes called a "Dixie Dog," it's a tangy, hearty fusion of Southern and mountain flavors.
Thick grilled hot dog topped with chili, salsa, shredded cheese, and jalapeños, a Tex-Mex inspired style from Texas.