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chili dog on white plate served with tortilla chips and more chili dogs blurred in background
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5 from 5 votes

Chili Cheese Dogs

These Chili Dogs are loaded with double cheese, homemade chili and baked in the oven for extra deliciousness!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: American
Servings: 6 chili dogs
Calories: 624kcal
Cost: £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)


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!



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.


Calories: 624kcal | Carbohydrates: 27.9g | Protein: 38.21g | Fat: 40.35g | Saturated Fat: 17.032g | Polyunsaturated Fat: 3.201g | Monounsaturated Fat: 15.937g | Trans Fat: 0.901g | Cholesterol: 137mg | Sodium: 1383mg | Potassium: 895mg | Fiber: 3.3g | Sugar: 4.28g | Vitamin A: 2152IU | Vitamin C: 32mg | Calcium: 358mg | Iron: 6.32mg