Go Back
chili dog topped with shredded cheddar cheese

The Best Chili Cheese Dog Recipe

This easy chili cheese dog recipe features juicy all-beef hot dogs loaded with savory beef chili and melted cheddar cheese on toasted buns. Make them with homemade Texas chili or use the quick doctored-up canned chili option for an easy 30-minute meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 hot dogs
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Chili Cheese Dogs
  • 6 all-beef hot dogs
  • 6 hot dog buns
  • 1 ½-2 cups prepared beef chili
  • 1 ½ cups freshly shredded sharp cheddar cheese
  • 2 tablespoons melted butter optional
Quick Doctored-Up Canned Chili
  • 1 15–16 oz can beef chili, preferably no beans
  • 1 tablespoon olive oil or butter
  • ¼ cup yellow onion finely diced
  • 2 cloves garlic minced
  • ¼ cup beef stock plus more as needed
  • ½ teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground cumin
  • ½ teaspoon Bayou City All Purpose Seasoning
  • ¼ teaspoon Bayou City Garlic Pepper or to taste
Optional Toppings
  • Finely diced yellow onion
  • Sliced jalapeños
  • Sliced green onions
  • Yellow mustard
  • Hot sauce
  • Sour cream

Equipment

  • Grill, grill pan, or large skillet
  • Small saucepan
  • Small saucepan
  • baking sheet optional
  • Cheese grater

Method
 

Prepare the Quick Chili
  1. Heat olive oil or butter in a small saucepan over medium heat.
  2. Add the diced onion and sauté for 2–3 minutes, or until softened.
  3. Add garlic and cook for approximately 30 seconds, until fragrant.
  4. Stir in the canned chili and ¼ cup beef stock.
  5. Season with chili powder, smoked paprika, cumin, Bayou City All Purpose Seasoning, and Bayou City Garlic Pepper.
  6. Reduce the heat and simmer uncovered for 10–15 minutes, stirring occasionally, until the chili has thickened. Add another splash of beef stock only if necessary.
Homemade Chili Option
  1. Instead of canned chili, prepare Kolby Kash's Best Texas Chili Recipe according to the recipe instructions. For chili dogs, allow the chili to become thick enough to generously coat the hot dogs without running off. Link to recipe in notes
Cook the Hot Dogs
  1. Preheat a grill, grill pan, or skillet over medium-high heat.
  2. Cook the hot dogs for 5–7 minutes, rotating occasionally, until heated through and lightly charred.
Toast the Buns
  1. Brush the inside of the hot dog buns lightly with melted butter.
  2. Toast cut-side down for 1–2 minutes until lightly golden.
Assemble
  1. Place one cooked hot dog into each toasted bun.
  2. Spoon warm chili generously over each hot dog.
  3. Top each chili dog with freshly shredded cheddar cheese.
  4. For extra-melty cheese, place the assembled chili dogs on a baking sheet and broil for 1–2 minutes, watching carefully, until the cheese is melted and bubbling.
  5. Finish with diced onions, jalapeños, green onions, mustard, hot sauce, or your favorite toppings. Serve immediately.

Notes

Homemade Chili: For an entirely homemade version, use the Best Texas Chili Recipe from KolbyKash.com.
Keep the Chili Thick: Chili for hot dogs should be thicker than chili served in a bowl. This prevents the buns from becoming soggy.
Cheese: Freshly shredded cheddar melts better than most pre-shredded cheese.
Make Ahead: Prepare the chili 1–2 days in advance and refrigerate. Reheat it on the stovetop before assembling the chili dogs.
Storage: Store leftover chili, hot dogs, cheese, and buns separately. Refrigerate the cooked components in airtight containers.