Chili Dog Recipe

Course: Main Course, Sandwiches

Cuisine: American

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: chili dogs

Calories: 441kcal

Author: Becky Hardin

These hot dogs are topped with chili and cheese, then oven-baked to make the best chili dogs ever.

Step-by-step photos can be seen below the recipe card.

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Equipment

Baking Sheet

Ingredients

1 tablespoon olive oil or spray
8 hot dog buns
2½ cups shredded Mexican cheese blend divided
8 hot dogs
2 cups Chili (click for our fave recipe!)

Optional Toppings

½ cup chopped yellow onion
½ cup chopped fresh cilantro
Ketchup
Mustard

Instructions

Preheat oven to 375°F.
Pour the olive oil into a large nonstick skillet or griddle set over medium-high heat.
1 tablespoon olive oil
Place the hot dog buns face down on the skillet just long enough to toast the buns.
8 hot dog buns
Place the hot dog buns face up on a baking sheet with high sides or casserole dish. Sprinkle onions, cilantro, and desired amount of ketchup and mustard into each bun. Sprinkle with ½ cup cheese.
½ cup chopped yellow onion, ½ cup chopped fresh cilantro, Ketchup, Mustard, 2½ cups shredded Mexican cheese blend
Place a hot dog into each bun.
8 hot dogs
Top the hot dogs and buns generously with chili and then top with the remaining 2 cups of cheese.
2 cups Chili
Cover with foil and bake for 30 minutes.
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.

Video

Notes

Nutritional information does not include optional toppings.

Storage: Store the components of these chili dogs in separate airtight containers in the refrigerator for up to 3 days. Assemble and follow the recipe beginning at step 4 once ready to enjoy.

Nutrition