These oven baked chili cheese dogs come together quickly and are the perfect way to feed a crowsd. Made with my homemade chili (or made quickly with store-bought chili), these are a winner.
Baked chili dogs are total comfort food. Hot dog buns are spread with mayonnaise and mustard, topped with a hot dog, covered with homemade chili, and then smothered in shredded cheese that perfectly melts over them. Making chili from scratch is quick, but absolutely sets these oven baked chili cheese dogs apart. Everyone in your family will adore this dinner recipe.
Why These are the Best Chili Cheese Dogs
- They are made with homemade chili
- They are baked which makes for melty cheese and crispy buns
- Easy way to feed a crowd
How to Make Chili Dogs
- 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.
- 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.
- Mix 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 a hot dog in each of the prepared buns and top with the chili. Finally, add the cheese. 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).
Shortcut Version
Make this recipe even faster by using canned chili. While my homemade chili recipe is perfect here, if you need things a little faster, just swap out the ingredients for the chili with your favorite brand of canned chili.
Tips and Tricks
- Shredding your cheese from a block: Avoid pre-shredded cheese since cheese shredded right from the block melts so much better.
- Use pre-made chili: Store-bought chili makes this recipe faster.
- Add toppings: Serve with diced onions, pickled jalapeños, or pickle relish.
Variations
- Turkey chili: If your family prefers to make chili with turkey instead of beef, you can swap out the beef for one pound of ground turkey, similar to my turkey chili recipe, and then use turkey dogs.
- Vegetarian: Make my vegetarian chili recipe and use tofu hot dogs.
- Make the chili in your slow cooker: Crockpot chili is a great option if you want to prepare the chili ahead of time, or have it stay warm for guests to make their own chili dogs.
Make Ahead + Party Tips
This is the perfect recipe to serve at a party. Save yourself some stress by making these the day before. To make these ahead, prep the chili the night before, make the mayonnaise and mustard sauce, and shred the cheese. Then just before baking assemble the easy chili cheese dogs; this step should take less than 10 minutes.
Alternatively, make a chili cheese dog bar! Make my crockpot chili and keep it on the warm setting throughout the party. Set another slow cooker next to the chili with a small amount of broth and hot dogs on the warm setting. Then set out the buns, mayo-mustard sauce, cheese, and toppings. Allow guests to make their own chili cheese dogs.
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!
Recipe Video
Oven Baked Chili Cheese 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 five to seven 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!