Chili Dog Recipe

4.54 from 50 votes

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.

Prep Time5

Cook Time30

Total Time35

Course: Main Course, Sandwiches

Cuisine: American

Servings: chili dogs

Preheat oven to 375°F.
Pour the olive oil into a large nonstick skillet or griddle set over medium-high heat.
1 tbsp olive oil
Place the hot dog buns face down on the skillet just long enough to toast them.
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.

If you're not a fan of spice, use a milder chili. If you love spice, use a hotter chili and add some pickled jalapeños or banana peppers to your dogs.
You’ll want bun-length hot dogs. I love an all-beef frank, but you can use any hot dog (or sausage– I won’t tell!) here.
Nutritional information does not include optional toppings.