Chili Dogs are such a great way to feed a crowd! Made with a homemade chili sauce, these are a winner.
These chili dogs are an older recipe that I have revamped. In this amazing redo of them, I have a homemade chili sauce that we top the hotdog with. Everything is baked up in the oven for the perfect chili dog that you will absolutely fall in love with.
How to Make Chili Dogs
Here is a brief overview of how this chili hot dog recipe comes together. For the full recipe including all measurements and instructions, scroll to the recipe card at the bottom of the post
- Cook the ground beef to start. Add the ground beef to a large skillet to start the chili followed by the onion and garlic. Cook until the meat is cooked through and the onion is translucent.
- Make the chili. Stir the seasonings into the cooked meat. Then add in the diced tomatoes (undrained), tomato sauce, Worcestershire sauce, and liquid smoke. Bring to a simmer and cook for 15 minutes.
- Prepare the hot dog buns. Mix together the mayonnaise and mustard and spread some over each side of the hot dog buns. If you don’t like mayo or mustard, you can skip this step. You can also go with just one of the two.
- Put the chili dogs together. Put a hot dog in each of the prepared buns and top with the chili. Finally, add the cheese.
- Bake the chili dogs. Bake for 15 to 20 minutes or until the cheese is fully melted and the buns begin to crisp. Add additional toppings if desired (see more on this below). Enjoy!
Chili For Chili Dogs
The homemade chili sauce for hot dogs is simple yet packed with flavor! Similar to my Chili recipe, this rich and flavorful sauce combines ground beef, onions, tomatoes, and a blend of spices to create the perfect topping for your hot dogs. Simmered to perfection, it has just the best consistency and the right amount of spice to enhance every bite with its savory goodness. Plus, making it from scratch allows you to adjust the heat and seasoning to suit your taste, ensuring every chili cheese hot dog is exactly how you like it.
To make the chili more spicy, add more cayenne pepper. To make it less spicy, omit the cayenne pepper altogether. You can even make the chili sauce in advance so it is ready to go for chili dogs. Just be sure to keep it in an airtight container in the refrigerator for no more than three days.
Shredding Cheese From a Block
For any recipe that calls for shredded cheese that will be melted, I will forever tell you that it is worth it to buy a block of cheese and shred it yourself. While grabbing a bag of shredded cheese that is ready to go may seem like a quick convenient option, it won’t perform as well in your recipe. Because pre-shredded cheese is covered in preservatives that keep it from clumping together in the bag, it won’t melt as well or taste as good as if you do it yourself. Shredding it from a block only takes a minute or two and is totally worth your time.
How to Serve
Serve your chili cheese hot dog after it comes out of the oven as is or top with diced onions, pickled jalapeños, or pickle relish.
Pickled Jalapeños
Storing and Reheating Leftovers
If you have leftover chili dogs, store them in an airtight container in the refrigerator for up to three days. Reheat them in the oven or air fryer at 350 degrees Fahrenheit until heated through.
If you have leftover ingredients for chili dogs, I recommend storing them all separately according to package directions. Store the chili sauce in an airtight container in the refrigerator for up to three days. Follow the directions on the recipe card starting with step five.
What to Serve With Chili Cheese Dogs
These simple sides are perfect to round out your chili cheese dog meal.
If you make this chili dog recipe or any of my other recipes, I’d love to hear what you think!
Chili Dogs
Ingredients
Chili
- 1 pound ground beef (453.6 grams)
- 1 small yellow onion diced
- 1 garlic clove minced
- 1 tablespoon chili powder
- 1/2 tablespoon cumin
- 1/2 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon black pepper
- 15 ounces petite diced tomatoes undrained (411 grams)
- 8 ounces tomato sauce (227 grams)
- 1/2 tablespoon Worcestershire sauce
- 1/2 tablespoon liquid smoke
Chili Dog
- 8 hot dog buns
- 1/4 cup mayonnaise (see note)
- 1/4 cup mustard (see note)
- 8 hot dogs
- 2 cups cheddar cheese shredded (226 grams)
Additional Toppings
- 1/2 cup diced onion
- pickled jalapeños
- pickle relish
Instructions
- Add the ground beef to a large skillet over medium-high heat, breaking it up as it begins to cook. Add in the onion and garlic, and continue cooking until the meat is cooked through and the onion is translucent, about 5 to 7 minutes. Drain any excess grease.1 pound ground beef, 1 small yellow onion, 1 garlic clove
- Add in the seasonings, stirring to combine it with the meat. Then add in the diced tomatoes, tomato sauce, Worcestershire sauce, and liquid smoke. Bring to a simmer and cook for 15 minutes.1 tablespoon chili powder, 1/2 tablespoon cumin, 1/2 teaspoon kosher salt, 1/8 teaspoon cayenne pepper, 1/8 teaspoon black pepper, 15 ounces petite diced tomatoes, 8 ounces tomato sauce, 1/2 tablespoon Worcestershire sauce, 1/2 tablespoon liquid smoke
- Preheat your oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. Set aside.
- While the chili is simmering, prepare the hot dog buns. Mix together the mayonnaise and mustard. Spread some over each side of the hot dog buns. (See note.)8 hot dog buns, 1/4 cup mayonnaise, 1/4 cup mustard
- Add the hot dogs to the prepared buns. Top with the chili (you may not use all of it). Finally, add the cheese.8 hot dogs
- Bake for 15 to 20 minutes or until the cheese is fully melted and the buns begin to crisp. Add additional toppings after baking if you desire.
Notes
Malinda @Countryside Cravings says
These make me feel like a kid again and I would love to devour one of these!! I too have some (ok a lot) of those pictures I can’t stand looking at when I look back!!
Aren’t they the worst, Malinda!? It’s like they haunt me!
Elizabeth Noonkester says
How can I keep leftovers can I freeze live alone and really want to make now lol
I would suggest making a half pan, and then storing leftovers covered for up to four days. Pull out individual dogs, wrap them in foil, and then pop them in the oven for about 20 minutes when you want to warm them up.
Cindy says
Do you use sweet or dill pickled relish?
Dill!