Ultimate Chili Cheese Dogs
Juicy hot dogs piled high with a rich, beefy homemade chili, melted sharp cheddar, and crisp red onion—this is the ultimate game-day or backyard dinner.
- Prep20 min
- Cook25 min
- Total45 min
- DifficultyEasy
- Servings8
There's something about a chili dog that screams comfort food. The combination of a juicy frankfurter, a hearty, spiced meat sauce, and gooey melted cheese is pure nostalgia. This version takes it up a notch with a homemade chili that's rich, beefy, and perfectly seasoned, plus a generous helping of fresh onion for crunch.
Whether you're hosting a Super Bowl party, celebrating the Fourth of July, or just craving a satisfying weeknight dinner, these chili dogs are a surefire hit. They come together in under an hour, and the chili can even be made ahead of time. Serve them with your favorite sides—fries, coleslaw, or a simple green salad—and watch them disappear.
Ingredients
Converted amounts are rounded.
Method
- Heat the olive oil in a large skillet over medium-high heat. Add half of the diced red onion and cook, stirring occasionally, until translucent and starting to brown, 3 to 5 minutes. Reserve the remaining onion for serving.
- Add the ground beef and grated garlic to the skillet. Cook, breaking up the beef into small pieces with a wooden spoon, until no longer pink, 8 to 10 minutes.
- Stir in the chili powder, cumin, salt, black pepper, and cayenne. Cook until fragrant, about 1 minute.
- Pour in the tomato sauce, ketchup, and mustard. Reduce the heat to low and stir to combine. Let the chili simmer, stirring occasionally, until the flavors meld and the sauce thickens slightly, about 15 minutes. Keep warm over low heat while preparing the hot dogs.
- Heat the hot dogs using your preferred method: simmer in water, sear in a pan with 1 to 2 tablespoons of butter, or grill.
- Place each hot dog in a toasted bun. Top generously with chili, then sprinkle with cheddar and the reserved onion. Serve immediately.
💡 Tips
- For a spicier chili, use the full 3/4 teaspoon of cayenne or add a pinch more.
- Make the chili up to 2 days ahead; reheat gently before serving.
- To toast the buns, place them cut-side down in a dry skillet over medium heat until golden.
Inspired by a recipe from The Pioneer Woman