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Cheese/ Hearty Dinners/ Pork/ Spice/ Summer Lovin'

Chili Cheese Dogs

May 20, 2020 by Chris Collins

These Chili Dogs are loaded with double cheese, homemade chili and baked in the oven for extra deliciousness!

closeup shot of chili dog in baking tray garnished with jalapenos

Homemade Chili Cheese Dogs

Unfortunately here in the UK getting your hands on a decent chili dog is depressingly difficult. At a BBQ you’ll get a hot dog, a bun, some ketchup/mustard and that’s your lot. After a few trips to the US, and a lot of chili cheese dogs down, I’ve taken it upon myself to create the ultimate homemade chili cheese dog.

Like all things on this blog, this recipe is utterly OTT, but mouthwatering never-the-less. Think classic chili dog, just bigger, bolder, more calories and (dare I say) more delicious 😋

At it’s absolute basic all you need is hot dogs, hot dog buns, chili and cheese. Here I offer a little something extra. Follow me…

overhed shot of chili dog on white plate served with tortilla chips

Homemade Chili

I highly recommend whipping up a batch of homemade chili. Makes all the difference. PLUS it’s too easy not to.

This chili is very similar to my homemade chilli con carne, just slightly adapted for convenience, for example no red wine. I draw the line at making chili dogs so gourmet they need red wine 😂 Here’s a couple of tips for the chili:

  • Stock – I recommend doubling up on the stock cubes, just for a deeper flavour. If you’re using ready made stock consider adding a Bouillon cube.
  • Beef – Go for beef around 10-12% fat. That way you’ve got a bit of the fatty flavour, but not so much it makes the chili oily.
  • Time – Allow the chili to simmer for at least 45mins to tenderise the beef and develop flavours. You can simmer even longer, which will make a difference, just pop the lid of so it doesn’t reduce too much.

Can I make this ahead of time?

Yup! Perfect to make in advance. Just cool, cover and store in the fridge until needed or FREEZE and thaw in the fridge when needed.

How to make Chili for Cheese Dogs (quick summary)

  1. Fry red pepper, onion & garlic.
  2. Add in beef and brown.
  3. Stir in tomato puree.
  4. Add beef stock, chopped tomatoes, Worcestershire sauce and beans.
  5. Add spices & seasoning.
  6. Simmer until thickened.

How to make Chili - 6 step by step photos

Baked Chili Cheese Dogs

I mean realistically yes, you could just plonk the chili on top and be done with it, but who can resist the ooey gooey cheese once they’re baked in the oven?!

Toasted Buns

I highly recommend toasting the buns before you start stacking them up. This will help keep them from going too soggy and collapsing in the oven. You can do this either on a scorching hot (dry) griddle pan, under the grill or on the BBQ.

Double Cheese

Sure, cheese on top is great, but a pinch of cheese underneath the hot dog also works wonders 😏I usually go for cheddar but you can use any cheese your heart desires. Monterey Jack and Mexican Cheese Blend both work great.

Top Tip – Load the cheese and chili on the hot dog once they’re in the oven tray, just to reduce mess. You can go a little more haywire once they’re in there as well!

How to make Chili cheese dogs - 6 step by step photos

Serving Chili Cheese Dogs

Look, chili cheese dogs aren’t the most glamorous things to eat at the best of times, but these are particularly intense 🤣

Chili Cheese Dog Toppings

My favourites, which absolutely take these chili dogs to the next level, are fresh jalapeño slices, crispy bacon and crispy fried onion. A lot of other recipes add things such as ketchup, mustard and/or relish, usually underneath the hot dog. But I find this distracting and unnecessary. Each to their own though!

What goes with chili cheese dogs?

Honestly? These are pretty hearty by themselves. But if you fancy a little something to go along side consider any of these:

overhead shot of chili dogs garnished with jalapenos and crispy onion and bacon in baking tray

And there we have it! The most delicious chili dogs imaginable (I mean, if I do say so myself 😁)

If you’re looking for similar crazy comfort food/American style recipes then give these a ganders too!

Alrighty, let’s tuck into the full recipe for these chili cheese dogs shall we?!

chili dog on white plate served with tortilla chips and more chili dogs blurred in background

How to make Chili Cheese Dogs (Full Recipe & Video)

chili dog on white plate served with tortilla chips and more chili dogs blurred in background

Chili Cheese Dogs

These Chili Dogs are loaded with double cheese, homemade chili and baked in the oven for extra deliciousness!
5 from 5 votes
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Servings (click & slide): 6 chili dogs
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Calories per serving: 624kcal
Cost per serving: £2 / $2.50


  • Large Pan & Wooden Spoon
  • 11" x 14" Deep Baking Tray (or similar size)
  • Sharp Knife & Chopping Board
  • Jug (for stock)
  • Colander/Sieve (for draining beans)
  • Cheese Grater
  • Griddle Pan (for toasting buns - optional)

Ingredients (check list):

Homemade Chili

  • 1lb / 500g Ground Beef (preferably 10-12% fat)
  • 1 cup / 250ml Beef Stock (see notes)
  • 1x 14oz/400g can of Kidney Beans, drained
  • 1x 14oz/400g can of Chopped Tomatoes
  • 1 medium Red Pepper, finely diced
  • 1 medium White Onion, finely diced
  • 2 cloves of Garlic, minced/finely diced
  • 1.5 tbsp Worcestershire Sauce
  • 1 heaped tbsp Tomato Puree (Tomato Paste in US)
  • 1 tbsp EACH: Paprika, Cumin, Chili Powder (or to spice preference)
  • 1 tsp Sugar, or to taste
  • 1/2 tsp EACH: Oregano, Ground Coriander, Salt
  • 1/4 tsp Black Pepper
  • Olive Oil, as needed

Cheese Dogs

  • 6 Hot Dogs
  • 6 Hot Dog Buns
  • 2.5 - 3 cups / 250g - 300g Cheese, grated (here I use Cheddar, Monterey Jack & Mexican Cheese Blend also work great)


  • Fresh Jalapeño, finely sliced (deseeded if preferred)
  • Crispy Bacon
  • Crispy Fried Onion (can sub finely diced Red Onion)


  • In a large pan heat up a drizzle of olive oil over medium heat and add your red pepper and onion. Begin to fry until they begin to soft/brown, then add garlic and fry for 1-2mins longer.
  • Add in beef, break up with a wooden spoon and fry until it's almost fully brown. Season with a pinch of salt and pepper, then continue frying until fully brown. Stir in 1 heaped tbsp tomato puree, then pour in 1cup/250ml beef stock, 1.5 tbsp Worcestershire sauce, chopped tomatoes and drained kidney beans.
  • Add 1 tbsp paprika, cumin and chili powder (or to spice preference), 1 tsp sugar (or to taste), 1/2 tsp ground coriander, oregano & salt and 1/4 tsp black pepper. Give it all a good stir then simmer on low for 45mins, or until nicely thickened, stirring occasionally.
  • Meanwhile, slice open your hot dog buns and toast either on a smoking hot (dry) griddle pan, under the grill or on the BBQ until lightly charred. Add in a pinch of cheese, then place the hot dog on top.
  • Place into a large deep baking dish and divide chili among hot dogs. Sprinkle over the remainder of your cheese then place in the oven at 390F/200C for 15-20mins, or until the cheese crispy/gooey on top.
  • Serve with jalapeños slices, crispy bacon and crispy onion (or diced red onion). Enjoy!

Quick 1 min demo!


a) Chili - I recommend a minimum 40-45mins simmering to help marry the flavours together and thicken the sauce. This will also help tenderise the beef. You can, if you want to, pop the lid on top and keep it really low for 1+hours, which will work wonders. 
b) Stock - If you're using stock cubes/Jelly stock cubes I recommend doubling up, just to deepen the beefy flavour. If you're using ready made beef stock consider crumbling a Bouillon cube in.
c) Quantity - I like my chili dogs fairly chili heavy, but there might be excess depending on how much you load them up with. This recipe would stretch to 8 hot dogs if you can fit them in the pan!
d) Make Ahead - I don't recommend making the whole thing in advance, just because the buns will go soggy. But you can certainly make the chili ahead of time. Just cool, cover and pop in the fridge for up 2-3days (longer at your discretion) or FREEZE for up to a month.
e) What to serve with these? - Honestly, they're pretty hearty as they are. But I usually go for a side of Tortilla Chips. Onion Rings, French Fries and Wedges also work great. Some recipes also spread ketchup/mustard/relish underneath the hot dog, but I find this distracting. Up to you though!
f) Calories - per chili cheese dog using 2.5 cups cheddar, 1 tbsp olive for frying and no toppings.

Your Private Notes:


Nutrition Facts
Chili Cheese Dogs
Amount Per Serving
Calories 624 Calories from Fat 363
% Daily Value*
Fat 40.35g62%
Saturated Fat 17.032g85%
Trans Fat 0.901g
Polyunsaturated Fat 3.201g
Monounsaturated Fat 15.937g
Cholesterol 137mg46%
Sodium 1383mg58%
Potassium 895mg26%
Carbohydrates 27.9g9%
Fiber 3.3g13%
Sugar 4.28g5%
Protein 38.21g76%
Vitamin A 2152IU43%
Vitamin C 32mg39%
Calcium 358mg36%
Iron 6.32mg35%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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Recipe Rating


  • Reply
    Simon Roberts
    July 3, 2021 at 2:02 am

    Hi Chris. This is probably a weird question but here I go.

    I live in France and a “hot dog” here is a very high quality pork sausage with mustard and/or ketchup in a baguette. Heavenly. Not as good as you would get in German speaking countries but close. 🙂

    I really can’t see this recipe working with the sausages we get here, and I refuse to eat “hot dog sausages” aka Frankfurters – god only knows what goes into those things.

    You didn’t cover this in your recipe but surely the hot dog sausage is the most important component? I would assume a high quality kosher beef sausage would be most appropriate for this recipe?

    Here in France we can only generally get Halal chicken sausages as a pork alternative. When I lived in Dubai I developed my own “Agent Gibbs” list of rules. Rule Number One? Never eat chicken sausages.

    • Reply
      Chris Collins
      July 4, 2021 at 10:24 am

      Not a weird question at all, Simon! Your fears are correct though and these are the classic Frankfurter style hotdogs. You could give beef ago but you really want the contrast of flavours with the pork/beef. Any sort of neutral flavoured pork sausage will work. Over here we have Cumberland sausages which work nicely. Let me know how you get on! C.

  • Reply
    Toni Dash
    November 4, 2020 at 3:17 pm

    5 stars
    This was a huge hit at my house!! My kids enjoyed it! Thanks for the recipe!

    • Reply
      Chris Collins
      November 4, 2020 at 3:50 pm

      So great to hear! 🙂

  • Reply
    November 4, 2020 at 2:44 pm

    5 stars
    This is a real comfort food perfect for colder days. Looks amazing! I haven’t made chili dogs for a while. I will definitely put this recipe on my weekly menu and give a try.

    • Reply
      Chris Collins
      November 4, 2020 at 3:49 pm

      Love it! Enjoy 🙂

  • Reply
    Cathleen @ A Taste of Madness
    November 4, 2020 at 2:33 pm

    5 stars
    I am so glad you included a section on what would go with these chili dogs. I never know what to serve these types of foods with, so that was super helpful! 🙂

    • Reply
      Chris Collins
      November 4, 2020 at 3:49 pm

      Glad you found it helpful! 🙂

  • Reply
    November 4, 2020 at 2:29 pm

    5 stars
    This recipe is hearty, spicy and sounds so delicious. I am bookmarking it to try it this weekend. Thanks so much for sharing and your detailed tips.

    • Reply
      Chris Collins
      November 4, 2020 at 3:48 pm

      Love it! Hope you enjoy 🙂

  • Reply
    November 4, 2020 at 12:46 pm

    5 stars
    This hot dog is amazing. It calls to me on a spiritual level 🙂

    • Reply
      Chris Collins
      November 4, 2020 at 3:48 pm

      Haha same!!