Best Chili Cheese Dogs

These Chili Cheese Dogs are always a hit with my family and friends.  They are so easy to make and can be customized to suit everyone’s tasty.  I love to make a big batch of chili and freeze half of it for this dish for the following week. In no time at all you will have supper ready for your hungry crew.

Whether you are feeding just your immediate family or the whole football team these tasty dogs are sure to please those big hearty appetites.  With wholesome all natural ingredients this is something you can feel good about feeding them. These tasty dogs are ideal for game day, potluck, or movie night.

How to make the Best Chili Cheese Dogs

A good oven baked chili dog recipe always starts off with a good thick robust easy chili recipe.  My go to recipe for these dogs is slightly spicy but you can use a sweeter chili like my turkey chili.  Once I have my chili prepared or defrosted and reheated it is down to just a few simple steps. First I like to grill the hot dogs on my gas grill to give bring out their flavors and make them aesthetically pleasing.

Then I cut the hot dog buns but not all the way through. Next I cover a larger baking sheet with parchment paper for easy clean up and I line up the buns on the sheet. Then I toast the buns under the broiler rotating the baking sheet a couple of times.  Be very careful and stay close by as broilers are very unpredictable.  Now sprinkle the toasted buns with a layer of cheese as this will help keep them from getting soggy.  Then pop a grilled dog into each one of those buns.  Now would be the time to add a little bit of ketchup, mustard or barbeque sauce.  Next top with a good helping of the hearty chili and a generous sprinkle of cheese.  Place in the oven for about 15-20 minutes or until the cheese is melted and everything is warmed through.

Recipe Notes and Tips

• Choose good quality all beef or turkey franks that are nitrate free and uncured.  There are plenty of great choices available for everyone’s taste.
• Buy bun length hot dogs so you get a little bit in every bite.
• When toasting the buns under the broiler stay close by as broilers are very unpredictable.
• I like to grill the dogs to bring out all the delicious flavors but you could microwave, pan fry or boil them.
• Use a good thick ground beef or ground turkey chili so you don’t end up with soggy buns.  The best way to thicken chili is too cook it low and slow.
• I like to use a mixture of shredded cheddar and Monterey Jack Cheese but you could also use Pepper Jack and/or white cheddar.
• To freeze chili store in heavy duty freezer bags. Lay the freezer bags flat on a baking sheet and freeze.  Then store in the freezer stacked for up to 3 months.
• Do you really want to impress your friends and family?  See my section on flavor additions.

Flavor Additions and Variations

• Condiments – ketchup, mustard, spicy brown mustard, Kansas City style barbecue sauce, hot sauce, chili garlic sauce, horseradish
• Meats – crispy cooked chopped bacon, diced pepperoni
• Cheese – sharp cheddar, white cheddar, Pepper Jack, Monterey Jack, habanero cheddar cheese
• Toppings – red onions, pickles, diced tomatoes, sauerkraut, pickled jalapeños

More game day food to try!

Best Chili Cheese Dogs

The best Chili Cheese Dogs with a robust hearty thick chili over grilled hot dogs and topped with plenty of cheddar and Monterey Jack cheese.

5 from 22 votes

Print Pin Rate

Course: main meal

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Servings: 8 servings

Calories: 602kcal

Author: Beth Pierce

Ingredients

• 8 bun length hot dogs preferably uncured beef franks
• 8 hot dog buns
• 2 2/3 cup homemade chili
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup finely chopped red or yellow onion
• mustard ketchup, spicy brown mustard, relish (optional)

Instructions

• Preheat gas grill to 425 degrees.
• If necessary cut buns (not all the way through) and reheat chili.  Grill the hot dogs until lightly charred: about 10 minutes.
• Cover large baking sheet with parchment paper for easy cleanup. Arrange hot dog buns on baking sheet cut side up. Using the broiler brown the buns rotating the baking sheet several times.
• Preheat oven to 375 degrees. Spread half of each cheese evenly over the inside of the buns.  Add the grilled hot dogs and any condiments.  Top with 1/3 cup chili and the remaining cheese.
• Bake in preheated oven for 15-20 minutes or until the cheese is melted and everything is heated through.
• Top with onions and any other desired toppings. Serve promptly.

Notes

• Choose good quality all beef or turkey franks that are nitrate free and uncured.  There are plenty of great choices available for everyone's taste.
• Buy bun length hot dogs so you get a little bit in every bite.
• When toasting the buns under the broiler stay close by as broilers are very unpredictable.
• I like to grill the dogs to bring out all the delicious flavors but you could microwave, pan fry or boil them.
• Use a good thick chili so you don't end up with soggy buns.  The best way to thicken chili is too cook it low and slow.
• I like to use a mixture of shredded cheddar and Monterey Jack Cheese but you could also use Pepper Jack and/or white cheddar.
• To freeze chili store in heavy duty freezer bags. Lay the freezer bags flat on a baking sheet and freeze.  Then store in the freezer stacked for up to 3 months.
• Do you really want to impress your friends and family?  See my section on flavor additions.

Nutrition

Calories: 602kcal | Carbohydrates: 63g | Protein: 27g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Cholesterol: 52mg | Sodium: 2142mg | Potassium: 1685mg | Fiber: 28g | Sugar: 10g | Vitamin A: 23634IU | Vitamin C: 2mg | Calcium: 533mg | Iron: 16mg

Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!

On the hunt for more delicious recipes?  Follow Small Town Woman on Facebook, Pinterest, and Instagram.