Chili Cheese Dogs

This chili cheese hot dog recipe takes your favorite dogs and buns and smothers them in zesty chili with loads of melty cheddar for a knock-it-out-of-the-park winner.

close up of Chili Cheese Dogs on a plate

hot dog buns , hot dogs , cheese , beef , tomato sauce , chili powder , broth , onion with labels to make Chili Cheese Dogs

Ingredient Tips for Chili Cheese Dogs

Chili: Make the quick chili in the recipe notes, or use leftover or canned chili.
Hot Dogs: Beef, pork, chicken, or even veggie-based hot dogs will work in this recipe.
Buns: Look for sturdy buns that can hold all that chili cheesy goodness. Open the buns, brush with butter, and bake while the chili is heating up.
Cheese: Sharp cheddar melts well and adds a tangy balance to the chili for maximum flavor.

adding seasonings and tomato sauce to beef and onions to make Chili Cheese Dogs

chili in a pan to make Chili Cheese Dogs

How to Make Chili Cheese Dogs

Simmer chili, hot water, and hot dogs in a skillet until thickened.
Fill baked buns with hot dogs and top with chili and cheese.
Bake (full recipe below) until the buns are toasted and the cheese is melted.

Build a topping bar and offer chopped onions, jalapenos, green chiles, crispy fried onions, bacon bits, Tabasco, buffalo sauce, and ranch dressing.
Top them with homemade chili sauce for a classic Cincinnati Coney dog, giardiniera for a hearty Chicago Dog, or wrap the hot dogs in bacon and cook in a dry pan for a popular food truck fave called a Danger Dog.
Try pretzel hot dog buns for a new twist on a classic. Hot dogs can be wrapped and baked in crescent rolls as well.
Try adding melted Velveeta or a homemade cheese sauce in place of cheddar.

Storing Leftovers

Cooked and cooled hot dogs and chili can be stored in the fridge in an airtight container for up to 3 days.

Reheat hot dogs and chili on the stovetop or in the microwave and use a fresh bun. Or chop up the hot dogs, reheat with the chili, and scoop over chili cheese fries or baked potatoes.

Stellar Street Food at Home

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These chili cheese dogs are just right for game day, a potluck, or even a late-night bite.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Preheat oven to 375°F.
Combine chili, hot water and hotdogs in a skillet over medium heat. Bring to a simmer and let cook 5-7 minutes or until chili has thickened. (see note for homemade chili below).
While chili is thickening, cut the hotdogs buns from the top and brush with butter. Bake 5 minutes.
Fill each bun with a hot dog and spoon chili on top. Top with shredded cheese and bake 15 minutes or until buns are toasted and cheese is melted.

Homemade Chili
1/2 pound lean ground beef 80/20
1/2 onion, diced
2 cloves garlic
1 can tomato sauce (8 ounces)
1 tablespoon chili powder
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/4 cup beef stock or broth
Brown ground beef, onion, and garlic over medium-high heat until no pink remains. Drain fat.
Add remaining chili ingredients stir to combine. Add hotdogs to the chili and cover. Simmer for 15 minutes or until thickened.
About 1/4 cup of chili for each hot dog.
Optional Toppings: Onions, pickles, and jalapenos

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dinner, Lunch, Party Food, Snack

Cuisine American

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