A chili cheese dog is the ultimate comfort food, layering a juicy hot dog with meaty homemade chili and gooey melted cheddar in a soft bun. It’s bold, nostalgic, and crowd-pleasing.
Baked to melty perfection in the oven, these chili cheese dogs are perfect for game day spreads, casual dinners, or any time you’re craving something hearty and satisfying.
Key Players in This Chili Cheese Dog Recipe
- Hot dogs – The star of the show, providing a savory, juicy bite that anchors the dish.
- Hot dog buns – Soft and slightly toasted in the oven, they cradle the chili and cheese beautifully.
- Ground beef – The heart of the chili, bringing richness and a satisfying texture to every bite.
- Crushed tomatoes – Adds body and acidity, creating a robust base for the homemade chili.
- Cheddar cheese – Melts into gooey perfection on top, delivering sharp, creamy contrast to the savory meat.
- White onion – Used both in the chili and as a garnish, it adds sweetness, depth, and crunch.
- Chili powder & smoked paprika – The spice duo that adds warmth, smokiness, and that signature chili flavor.
- Garlic & tomato paste – These intensify the savory backbone of the chili with bold, umami notes.
How to Make Chili Cheese Dogs in the Oven
Preheat your oven and get your chili going—sauté onions and garlic, then brown the beef. Add crushed tomatoes, tomato paste, and spices, letting it simmer into a thick, flavorful chili.
Once the chili is ready, assemble your hot dogs in buns on a baking sheet. Pile on the chili, sprinkle with shredded cheddar, and bake until the cheese is bubbling and golden. Finish with diced onion and parsley for that classic street-style touch.
Tips & Variations to Elevate Your Chili Cheese Dogs
For extra flavor, toast the buns slightly before adding the hot dogs—this keeps them from getting soggy. Swap cheddar for pepper jack if you want a spicy kick, or mix in beans for a heartier chili. A drizzle of mustard or a dollop of sour cream on top adds brightness and richness. Want to go all out? Wrap your hot dogs in bacon before baking.
This dish can also be scaled easily—great for feeding a crowd at cookouts or tailgates. Just prep the chili in advance and assemble before baking.
Storing and Reheating Leftover Chili Cheese Dogs
To store leftovers, wrap individual chili cheese dogs tightly in foil or store in airtight containers. Refrigerate for up to 3 days. For best results, reheat in the oven at 350°F until warmed through to maintain the texture. You can also microwave them for convenience, but the buns may become soft.
If you’ve got leftover chili, freeze it separately—it keeps well for up to 3 months and makes a fast topping for future meals.
Chili Cheese Dog Bake
Ingredients
- 1/2 tablespoon cooking oil
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon salt plus more to taste
- 2 teaspoons smoked paprika
- 14 ounces crushed tomatoes
- 1 tablespoon chili powder
- 1 tablespoon tomato paste
- 1 white onion diced
- 1 cup shredded cheddar cheese
- 1 tablespoon chopped parsley optional
- 4 cloves garlic minced
- 1 pound lean ground beef
- 1 teaspoon ground cumin
- 8 hot dogs
- 8 hot dog buns
Instructions
- Preheat the oven to 350°F. In a medium saucepan or Dutch oven, warm the cooking oil over medium heat. Add the diced white onion (reserve 1/4 cup for garnish, if desired) and sauté briefly for about 20 seconds.
- Incorporate the ground beef into the pan, breaking it apart into small bits, and cook until it is fully browned with no pink remaining.
- Stir in the garlic, crushed tomatoes, tomato paste, chili powder, smoked paprika, and ground cumin. Continue to cook for 2 to 3 minutes, allowing the flavors to meld and the chili to thicken.
- Season the chili with salt and black pepper, stir to integrate, then remove from heat and set aside.
- Arrange the hot dog buns on a large baking sheet. Open each bun and place a hot dog inside.
- Spoon approximately 1/4 to 1/2 cup of the prepared chili over each hot dog, followed by about 1/8 cup of shredded cheddar cheese.
- Bake the assembled chili cheese dogs for 15 to 20 minutes, or until the cheese is thoroughly melted and bubbly.
- Remove from the oven. Optionally, top with the reserved diced onions and a sprinkle of chopped parsley before serving.
