This Chili Cheese Dog Recipe starts with toasted buns, grilled hot dogs, and a flavorful, homemade Dutch oven chili that gets baked under a layer of melty cheddar. It’s an easy, family-friendly dinner that’s perfect for game day or casual entertaining—no one leaves hungry.
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Hot dog chili is a flavorful sauce made with ground beef, onions, tomatoes, and a blend of spices. It's the perfect topping for hot dogs, adding a savory element that brings the simple hot dog to a whole new level. Traditionally served at BBQs and cookouts, hot dog chili is a dish that can also be used on burgers, fries, and more.
Why We Love This Recipe
- Flavor: The combination of spices and beef broth creates a deep, satisfying taste.
- Easy to Make: Simple steps and common ingredients make this recipe accessible for any home cook.
- Perfect for Entertaining: A hit at BBQs and family gatherings, this chili is a crowd-pleaser.
- Versatile: Great not just on hot dogs but also on burgers, fries, and baked potatoes.
If you like this recipe, you may also love our Dutch Oven Chili: Cincinnati Style or our Sloppy Joe Sliders.
Chili Cheese Dog Recipe Ingredients
- Ground Beef: Choose an 80/20 blend for richer flavor and juiciness.
- Onion: Finely chopped to blend well into the sauce.
- Tomato Sauce: Adds a robust tomato base.
- Tomato Paste: Intensifies the tomato flavor.
- Garlic: Minced for a touch of aromatic flavor.
- Brown Sugar: Balances the acidity of the tomatoes.
- Yellow Mustard: Adds a tangy kick.
- Chili Powder: Provides the classic chili flavor.
- Worcestershire Sauce: Enhances the umami profile.
- Ground Cumin: Adds warmth and depth.
- Beef Broth: Used instead of water for a richer taste.
- White Vinegar: Adds a subtle tanginess.
- Kosher Salt and Pepper: Enhances the overall flavor.
- Bay Leaf: Adds an aromatic touch.
- Olive Oil: Optional, for sautéing.
- Topping: Cheddar cheese and onion
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Ground Beef: You can substitute with ground turkey for a leaner option.
- Tomato Sauce: Use crushed tomatoes if you prefer a chunkier texture.
- Brown Sugar: Substitute with white sugar or omit.
- Diet-Friendly: Use lean ground meat and low-sodium broth for a healthier version.
- Spice: Add diced jalapeños.
How to Make the Ultimate Homemade Hot Dog Chili
STEP 1: Make the Chili
Heat olive oil in a Dutch oven over medium heat. Sauté onion for 3–4 minutes, then add garlic and cook 30 seconds more. Add ground beef and cook until browned. Stir in tomato paste, spices, and bay leaf; cook 1 minute. Add remaining ingredients, stir well, and bring to a simmer.
Reduce heat and simmer uncovered 20–25 minutes, stirring occasionally, until thickened. Remove bay leaf and partially blend with an immersion blender for a thick, spoonable chili.
STEP 2: Toast the Buns + Cook the Hot Dogs
Brush the inside and tops of the top-sliced buns with melted butter. Toast in a hot skillet or under a broiler until golden.
While the buns toast, pan-fry or grill the hot dogs in a skillet until browned and heated through.
STEP 3: Assemble in a Casserole Dish
Place the toasted buns in a 9x13 baking dish and nestle one hot dog into each. Spoon warm chili over each, covering the dogs well. Top with shredded cheddar cheese.
STEP 4: Bake and Serve
Cover the casserole dish with foil and bake at 375°F for 10 minutes, or until the cheese is melted.
Serve hot with optional toppings like diced raw onion, green onions, or sliced jalapeños.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Stir consistently while sautéing the beef and onions.
✔️ DO Use an immersion blender for a smoother sauce, perfect for topping hot dogs.
Storage
Store the homemade hot dog chili in an airtight container in the refrigerator for up to 3 days. Chili dog sauce freezes well for up to 3 months. To reheat, thaw in the refrigerator overnight and warm up on the stove.
Recipe FAQs
Hot dog chili should have a perfect blend of spices, meat, and tomato base. It should be thick enough to stay on top of a hot dog. Key ingredients typically include ground beef, onions, garlic, tomato sauce, and a blend of spices such as chili powder, cumin, and paprika.
Yes, let the chili cool completely, then portion it into airtight containers or freezer bags. Label and date the containers, and store them in the freezer for up to 3 months. When ready to use, thaw the chili in the refrigerator overnight and reheat on the stove or in the microwave until heated through.
To make hot dog chili thicker, you can simmer it uncovered on the stove to let some of the liquid evaporate. You can also add tomato paste or cornstarch mixed with a bit of water and use less liquid (like beef broth).
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📖 Recipe
Chili Cheese Dog Recipe
Equipment
- Dutch oven
- Immersion blender
- Measuring Spoons
- Wooden spoon
- Cutting board
- Chef’s Knife
Ingredients
- 1.5 lbs ground beef
- 1 large onion finely chopped
- 4 cloves garlic minced
- 1 tablespoon olive oil for sautéing
- 1 15 ounce can tomato sauce
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 2 tablespoons yellow mustard
- 4 teaspoons chili powder
- 2 teaspoons Worcestershire sauce
- 1 teaspoon ground cumin
- 1½ cups beef broth
- 1 teaspoon white vinegar
- 1 bay leaf
- salt and pepper to taste
Chili Cheese Dogs
- 8 hot dogs
- 8 hot dog buns regular or top-split
- 1-2 tablespoons melted butter for brushing buns
- 1½-2 cups cheddar cheese shredded
- diced onion, jalapeños, green onions optional
Instructions
- Heat olive oil in a Dutch oven over medium heat. Add the onion and sauté for 3–4 minutes, until softened. Stir in garlic and cook for 30 seconds. Add ground beef and cook until browned, breaking it apart with a spoon.
- Stir in the tomato paste, chili powder, cumin, salt, pepper, and bay leaf. Cook for 1 minute to bloom the spices. Pour in the tomato sauce, beef broth, Worcestershire, mustard, brown sugar, and vinegar. Stir to combine and bring to a gentle simmer.
- Reduce heat to low and simmer uncovered for 20–25 minutes, stirring occasionally, until thickened. Discard the bay leaf. Use an immersion blender to partially blend the chili—just a few pulses—to create a thick, smooth-but-meaty texture.
- Brush the inside and tops of each bun with melted butter. Toast in a hot skillet or under the broiler until golden brown.
- Meanwhile, pan-fry or grill the hot dogs in a skillet over medium heat until browned and heated through.
- Place the toasted buns in a 9x13-inch baking dish. Add one hot dog to each bun. Spoon the warm chili over the top, covering the dogs generously. Sprinkle with shredded cheddar cheese.
- Cover the baking dish with foil and bake at 375°F for 10 minutes, or until the cheese is fully melted and bubbly.
- Serve hot with optional toppings like diced raw onion, sliced jalapeños, or chopped green onions.
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Notes
- Ground Beef: You can substitute with ground turkey for a leaner option.
- Tomato Sauce: Use crushed tomatoes if you prefer a chunkier texture.
- Brown Sugar: Substitute with white sugar or omit.
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