Chili Cheese Dog Recipe

Chili cheese hot dogs on a cutting board with the toppings.

5 from 1 vote

Chili Cheese Dogs Recipe is a simple, crowd-pleasing dinner that combines toasted buns, grilled hot dogs, and a hearty Dutch oven chili, all finished with melty cheddar and baked until hot and bubbly. This chili cheese hot dog recipe uses classic hot dogs, rich homemade chili, and an easy oven-baked method to deliver bold, comforting flavor with very little effort.

Prep Time10

Cook Time45

Total Time55

Course: Main Course

Cuisine: American

Servings:

Calories: 557kcal

Author: Jami Powell

Equipment

2 9x13 inch baking dishes
Dutch oven
Immersion blender
Wooden spoon

Ingredients

1 ½ pounds ground chuck
1 large onion diced
4 cloves garlic minced
1 tablespoon olive oil for sautéing
1 (15 ounce) can tomato sauce
2 tablespoons tomato paste
1 tablespoon brown sugar
1 to 2 tablespoons yellow mustard taste and adjust
4 teaspoons chili powder
2 teaspoons Worcestershire sauce
1 teaspoon ground cumin
1 bay leaf
1 teaspoon kosher salt
½ teaspoon pepper
½ to 1 cup water or beef broth (optional)

Chili Cheese Dogs

8 to 12 hot dogs
8 to 12 hot dog buns regular or top-split
1 to 2 tablespoons melted butter for brushing buns
1½ to 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 chuck 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, Worcestershire, mustard, brown sugar, and vinegar. Stir to combine and bring to a gentle simmer.
Lower the heat and let the chili simmer uncovered for 20 to 25 minutes, stirring now and then, until it thickens. Remove and discard the bay leaf, then use an immersion blender to pulse the chili just a few times. This is a thicker, meaty texture. If it becomes too thick, stir in some water or beef broth until it reaches your preferred consistency.
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.

Notes

Cooking Notes

Cook the chili low and slow, so it thickens naturally without scorching. The quick immersion blend is key for that classic chili dog texture without losing the meaty bite.

Tips for Best Results

Keep the heat at a gentle simmer so the chili thickens instead of reducing too fast.
Pulse the chili briefly with an immersion blender to help it cling to the hot dogs.
Add liquid only if needed so the chili stays spoonable, not soupy.
Let the baked chili dogs rest for a couple of minutes so the cheese sets before serving.

How to Know It’s Ready

The chili should be thick enough to mound on a spoon and coat the hot dogs without running. The cheese will be fully melted and bubbly, and the buns lightly crisp on the edges.

Nutrition