These oven-baked chili cheese dogs are messy in the best way. They’re warm, cheesy, and packed with beefy chili that soaks into soft buns and melty cheese.
I’ve made these for game nights, weeknights, and movie marathons — they’re a hit every time. You don’t need fancy skills, just a love for gooey comfort food.
Why I Love This Recipe
There’s something nostalgic about chili cheese dogs. They remind me of backyard cookouts and late-night diner stops, but this oven-baked version is even better.
It’s less mess, more cheese, and zero standing by the grill. You layer everything in one dish, pop it in the oven, and let it get all melty and magical.
- Everything bakes together in one dish
- No need to fire up the grill
- It feeds a crowd and makes people happy
- Easy to customize with your favorite toppings
- Super satisfying with minimal effort
Makes: 6 servings
Cook Time: 30 minutes
Prep Time: 15 minutes
Total Time: 45 minutes
What You’ll Need
- 6 hot dog buns
- 6 all-beef hot dogs
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 pound ground beef
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (8 oz) can tomato sauce
- 1/4 cup ketchup
- 1 tablespoon yellow mustard
- 1 ½ cups shredded cheddar cheese
- Optional: chopped parsley, more ketchup & mustard for topping
Pro Tips
- Toast the buns lightly before assembling if you like a firmer base
- Use shredded cheddar-jack cheese for an extra melty blend
- Make the chili a day ahead for deeper flavor
- Spoon the chili in the center of the bun to avoid soggy edges
- Cover the dish with foil if the cheese starts browning too fast
Tools Needed
- Large skillet
- Wooden spoon
- Knife and cutting board
- Baking dish (9×13”)
- Foil
- Cheese grater (if shredding your own)
Substitutions and Variations
- Swap ground beef with ground turkey or veggie crumbles
- Use brioche buns or hoagie rolls instead of regular buns
- Try pepper jack or mozzarella cheese for a flavor twist
- Add pickled jalapeños or diced onions on top for crunch
- Use store-bought chili to save time
Make Ahead Tips
- The chili can be made up to 2 days ahead and stored in the fridge
- Assemble the dogs without baking and refrigerate for up to 24 hours
- Bake straight from fridge, adding 5 more minutes to cook time
Step 1: Cook the Aromatics
Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 small yellow onion (diced) and 2 garlic cloves (minced). Sauté until soft and fragrant, about 3 minutes.
Step 2: Cook the Ground Beef
Add 1 pound ground beef to the skillet with the cooked onions and garlic. Break it up with a wooden spoon and cook until browned, about 6-8 minutes.
Step 3: Add Seasoning & Sauce
Stir in 1 tablespoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 (8 oz) can tomato sauce, 1/4 cup ketchup, and 1 tablespoon yellow mustard. Simmer for 5 minutes, stirring occasionally.
Step 4: Prep the Buns and Hot Dogs
Place 6 hot dog buns in a 9×13” baking dish. Nestle 1 all-beef hot dog into each bun.
Step 5: Spoon on the Chili
Spoon the hot chili mixture evenly over each hot dog, making sure it’s nestled down into the buns.
Step 6: Top with Cheese
Sprinkle 1 ½ cups shredded cheddar cheese generously over the top of the chili-covered dogs.
Step 7: Bake
Bake in a preheated oven at 375°F for 15 minutes, or until cheese is fully melted and bubbly.
Step 8: Serve and Garnish
Remove from oven and sprinkle with chopped parsley. Drizzle with extra ketchup or mustard if you like. Serve warm.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 3 days
- Reheat in the microwave or wrap in foil and warm in the oven at 350°F
- Best enjoyed fresh, but still tasty the next day!
Why This Recipe Works (Quick Science)
Baking the hot dogs in buns lets the flavors soak into each other — the buns absorb the beefy chili and cheesy goodness without falling apart. The cheese on top acts like a lid, trapping in moisture and heat so everything cooks evenly and stays juicy.
Common Mistakes
- Using cold buns — let them sit out for a few minutes so they don’t stay too firm
- Overloading the chili — go slow and layer it gently
- Skipping the simmer — the chili needs time to thicken so it doesn’t get soggy
What to Serve With
- Crispy crinkle fries or tater tots
- Coleslaw or a simple green salad
- Pickle spears or sliced jalapeños
- Root beer floats for a retro vibe
FAQ
Can I use veggie dogs or turkey dogs?
Yes! Just sub them in — everything else stays the same.
Can I freeze them?
Not recommended after baking, but you can freeze the chili for later.
Do I need to toast the buns first?
Optional! Toasting adds a little crunch, but the oven bakes them soft and delicious.
Can I double the recipe?
Absolutely — just use a larger dish or two pans. Keep the bake time the same.
Is this recipe spicy?
It’s mild as written, but you can add chili flakes or hot sauce for more kick.