There’s something universally comforting about a hot dog smothered in chili and cheese—and when you bake them all together in one pan, the flavor just hits different. These Baked Chili Cheese Dogs are easy, nostalgic, and straight-up irresistible. Whether you’re hosting game day, wrangling a weeknight dinner, or just craving something hearty and satisfying, this recipe delivers every time.
Why I Love This Recipe
This is my go-to recipe when I need to feed a crowd with minimal effort. It takes less than 10 minutes to assemble, uses store-bought chili for a shortcut, and comes out of the oven bubbling with cheesy goodness. The buns get just the right amount of toasty while soaking up the chili, and cleanup is a breeze thanks to foil lining.
Ingredients
- 8 hot dog buns
- 8 bun-length hot dogs
- 2 cans (15 oz each) chili (no beans)
- 2 cups shredded Colby & Monterey Jack cheese
Swaps & Notes
- Chili Choices: Use homemade chili if you have leftovers, or try a spicier canned version for a kick.
- Cheese Options: Colby Jack melts beautifully, but cheddar, mozzarella, or a Tex-Mex blend also work great.
- Add-Ons: Want to level up? Add jalapeños, diced onions, or crushed corn chips on top before baking.
- Bun Tip: Use bakery-style buns for sturdier structure that holds up to chili.
Step-by-Step Instructions
- Preheat Oven:
Heat oven to 375°F (190°C). Line a 9×13-inch baking dish with foil for easy cleanup. - Assemble the Dogs:
Arrange the buns in the baking dish. Place one hot dog into each bun. - Add the Chili:
Spoon chili evenly over each hot dog, making sure to coat them well. - Top with Cheese:
Sprinkle shredded cheese generously over the chili layer. - Bake Covered:
Cover the dish with foil and bake for 30 minutes, or until the hot dogs are hot and the cheese is melted and bubbly. - Rest and Serve:
Let sit for 5 minutes before serving. Serve as-is or with extra toppings like diced onions or sour cream.
Tips for Success
- Don’t skip the foil—it helps steam the buns slightly while keeping the cheese melty and moist.
- Go bun-to-bun: Snugly fitting the buns in the pan helps keep everything upright during baking.
- Leftover magic: These reheat surprisingly well—just pop in the oven at 350°F for 10–12 minutes.
Serving Suggestions & Pairings
Turn your chili cheese dog bake into the centerpiece of an epic comfort food night:
- Add Totchos (Tater Tot Nachos) for a crunchy, cheesy side.
- Serve with Crockpot Nacho Dip for dipping chips or even drizzling on top.
- Pair with Sheet Pan Quesadillas for a Tex-Mex-inspired party platter.
- Offer a side of Beer Cheese Dip with pretzels or veggie sticks.
- For mini sandwich fans, throw in some Cheesy Chicken Sliders.
Storage & Leftover Tips
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Bake at 350°F until warmed through or microwave individual portions.
- Freeze: Freeze baked dogs individually wrapped for up to 1 month. Thaw and bake to reheat.
More Recipes You’ll Love
Love cheesy, saucy comfort food? Try these:
- Totchos (Tater Tot Nachos)
- Crockpot Nacho Dip
- Sheet Pan Quesadillas
- Beer Cheese Dip
- Cheesy Chicken Sliders
Final Thoughts
Baked Chili Cheese Dogs are the definition of a low-effort, high-reward meal. Gooey, beefy, and totally satisfying, they’re a nostalgic favorite with a modern twist—and they’re ready in one pan. Perfect for feeding a crowd or treating yourself midweek. Pop them in the oven and watch them disappear!
💬 Let us know how you topped yours in the comments—and don’t forget to tag @ChefManiac when you share your cheesy chili creations!
Leave a Reply