What’s in Chili Dogs?
An amazing chili cheese dog can turn any frown upside down! My mom’s famous chili recipe turns out to be an amazing hot dog chili recipe. I mean, if you want to eat it all on its own, just wait until you taste on top of a hot dog, covered in cheese!
Olive Oil: Helps the buns toast without burning. Hot Dog Buns: You’ll need something hearty to hold in all that chili! Mexican Cheese Blend: Adds a Southwestern flair to these dogs. Hot Dogs: You’ll want bun-length hot dogs. Choose your favorite brand. Chili: I love using my mom’s chili recipe, but if you’re short on time, try this easy chili recipe. Toppings: Yellow onion, cilantro, ketchup, and mustard are my favorites, but feel free to get creative!
Notes from the Test Kitchen
Thick, comforting chili spooned over classic snappy hot dogs and topped with cheese. This ultra-meaty recipe is sure to satisfy the hungriest of guests!
Variations on a Chili Cheese Dog
To bean or not to bean? That is the real chili question. For me, chili always has beans. But for those of you that feel differently, you can make these dogs with chili con carne instead. Yes, my recipe also has beans (sorry, not sorry!), but you can easily omit them for that classic all-meat chili. For even more meaty flavor, top your dogs with crumbled bacon. You could also swap out the yellow onion for red or white onion and the cheese blend for straight cheddar cheese. Add a dollop of sour cream for good measure, and you’ve got one tasty chili cheese dog!
Serving Suggestions
I feel like chili dogs pair so naturally with hearty potato wedges or tortilla chips for scooping up all that messy chili that ends up on the plate. A side of coleslaw, macaroni salad, or mac and cheese would be so good! Wait, now I’m thinking about putting mac and cheese on my chili dogs… yum!
How to Make Chili Dogs Step by Step
Toast the Buns: Preheat your oven to 375°F. Pour 1 tablespoon of olive oil into a large nonstick skillet or griddle set over medium-high heat. Place the 8 hot dog buns face down on the skillet just long enough to toast the buns. Fill the Buns: Place the hot dog buns face up on a baking sheet with high sides or a casserole dish. Sprinkle ½ cup of chopped yellow onions, ½ cup of chopped fresh cilantro, and the desired amount of ketchup and mustard into each bun. Sprinkle with ½ cup of shredded Mexican cheese. Add the Hot Dogs: Place a hot dog into each bun, using 8 total. Top the Dogs: Top the hot dogs and buns generously with 2 cups of chili and then top with the remaining 2 cups of cheese. Bake the Dogs: Cover with foil and bake for 30 minutes. Broil and Serve: To make them even toastier, you can remove the foil and broil for another 3-4 minutes, being careful not to burn the buns. Allow to cool at least 5 minutes before serving.
How to Store and Reheat
If you think you’ll have leftovers, I recommend storing everything separately. The components will all keep for 3 days in the refrigerator, so simply assemble them starting at step 4 of the recipe when you’re ready to serve them.
How to Freeze
I don’t recommend freezing assembled chili dogs, but you can freeze the chili for up to 3 months in an airtight container. Let it thaw overnight in the refrigerator before using.
More Game Day Recipes To Try
White Queso Baked Chicken Wings Stovetop Burgers Crockpot Ribs Tortilla Roll Ups Baked Chicken Tacos
