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Piled high with flavorful ground beef chili and shredded cheddar, these chili cheese dogs are a nostalgic classic that’s easy to make in just 30 minutes. Don’t wait for game day; this beanless chili freezes beautifully, making it a good meal prep recipe for lunch or dinner!
Chili cheese dogs make me think of sporting games as a kid. I swear, as much as my dad loved all sports, the main reason he took us to sporting events is because he loved the food even more, lol! Soft pretzels, chili dogs, popcorn, you name it, he loved it. In this way, chili cheese dogs are a nostalgic favorite for me.
This ballpark favorite recipe is great for tailgating, game night, backyard barbecues, potlucks, and birthday parties. The beanless chili is a great for topping hot dogs, but of course you can add a can of your favorite rinsed, drained beans here if you like (kidney beans or black beans are both great options). This makes enough chili for topping eight hot dogs, so set your future self up for success and freeze half to enjoy for a quick and easy dinner on a busy night!
What to Serve with Chili Cheese Hot Dogs
The sky is the limit, but here are a few ideas to inspire you:
- Potato chips or pretzels
- Fresh veggies, such as carrot sticks, broccoli florets, cherry tomatoes, etc.
- Coleslaw or crunchy ramen noodle salad
- Fresh garden salad
- Corn on the cob
- Potato salad, pasta salad, or tuna macaroni salad
- Onion rings or French fries
- Baked beans
- Macaroni and cheese
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
Ingredients in Chili For Hot Dogs
- Ground beef – 85% lean ground beef works well here.
- White onion – Yellow onion will also work well here. I used white onion because I also like it as a garnish on top.
- Green bell pepper – Any color bell pepper will work fine, I just like the contrast of green pepper here.
- Jalapeños – For a little bit of a kick. Feel free to adjust the amount to suit your preference for spicy-hot foods.
- Garlic – A hefty dose of garlic adds a ton of flavor to this chili.
- Canned diced tomatoes – Diced tomatoes are a classic ingredient in a many chili recipes. For this recipe, make sure you add the juices along with the canned tomatoes.
- Tomato paste – Tomato paste helps thicken the chili and gives it rich, deep flavor.
- Apple cider vinegar – A splash of vinegar adds bright tanginess to balance the brown sugar and wake up the flavor.
- Worcestershire sauce – Because this easy chili recipe is quick cooking, Worcestershire sauce is a great way to bump up the umami factor and add complexity.
- Light brown sugar – Brown sugar adds sweet flavor with a hint of molasses for richness.
- Chili powder, dried oregano, cumin, smoked paprika, salt, and black pepper – These are pretty classic chili seasonings. If you can find Mexican oregano (instead of Mediterranean oregano), use that; its citrusy, slightly anise-like flavor adds a pungent herbal earthy component to the dish that really elevates it.
Chili Cheese Hot Dog Ingredients
- 8 hot dogs – I used jumbo all-beef hot dogs; you can go with whatever your favorite is.
- 8 hot dog buns – I used brioche buns; any kind of buns are fine.
- Sharp cheddar – Or swap it out for another type of cheese. Whatever kind you use, shred it fresh if possible for the best flavor and texture.
- Diced white onion – A little bit of onion adds sharp flavor that cuts through the chili’s richness. You can skip it if you like, or use milder pickled onions, chives, or scallions instead.
- Thinly sliced jalapeños – These are optional for spicy crunch on top.
Instructions
Here are step-by-step instructions to walk you through making this recipe. For the recipe video, please see the recipe card below.
How to Make Hot Dog Chili
- Brown the beef. Add the ground beef to a large skillet over high heat, spreading it out in an even layer. Let the meat sear and brown on the bottom for a couple minutes before stirring. Cook until browned, about 5 minutes, using a wooden spoon (or potato masher) to break up the meat into small crumbles.
- Sauté the vegetables. Turn the heat down to medium. Add the onion, bell pepper, jalapeños, and garlic, and cook until the veggies are starting to soften, about 5 minutes, stirring occasionally.
- Add the remaining ingredients. Add the diced tomatoes, tomato paste, vinegar, brown sugar, Worcestershire sauce, chili powder, dried oregano, cumin, smoked paprika, salt, and black pepper, and give it a stir.
- Cook it down. Bring it up to a boil, then cover, turn the heat down slightly to simmer, and cook until the mixture is thickened a bit, about 5 minutes, stirring occasionally. If needed to help it thicken, remove the lid and cook uncovered for the last minute, but stay with it and stir frequently so it doesn’t burn.
How to Make Chili Cheese Hot Dogs
While the chili is cooking, grill the hot dogs, or cook them any way you like. (You can also grill or toast the buns if you want.)
Split each bun open, add a hot dog, a generous scoop of chili (about 1/2 cup), and 1 ounce of shredded cheese (about 1/4 cup). If desired, top with 1 tablespoon of diced white onion and a couple jalapeño slices.
Storage
Once cooled, store the chili in an airtight container in the fridge for up to 4 days or in the freezer for up to 6 months. You can reheat leftover chili in the microwave or on the stovetop.
I typically don’t make the hot dogs ahead of time, but if you want to use this recipe for meal prep, by all means, go ahead and make the dogs in advance! You can store cooked hot dogs in the fridge for up to 4 days or in the freezer for up to 2 months.
My Best Tips For Homemade Chili Cheese Dogs
- When you’re making chili as a hot dog topping, its texture is a bit different than regular chili. For starters, you want to make sure to break up the ground beef into small crumbles once it’s browned (an easy way to do this is with a potato masher!). Additionally, it should be thin enough to spread over a hot dog, but not so thin that it’s runny. If it’s too thick you can add a splash of water, and if it’s too thin you can cook it longer to evaporate off more of the liquid.
- I typically don’t bother to melt the cheese, but it’s easy to melt if you like! To do so, assemble the chili cheese hot dogs on a broiler-safe pan and broil briefly until the cheese is melted. (Stay with anything under the broiler. It can quickly go from what seems like it’s taking forever to burned, and of course that happens as so as you walk away!)
- If you want to keep the carbs down, this meal can be a good way to do it. The chili has no beans, which reduces the carbs quite a bit. Instead of a regular bun, you can use keto hot dog buns. I’ve been told it’s a bit odd, but I’ve been known to make a chili cheese dog salad! Just chop up the hot dog and assemble everything on a bed of your favorite leafy greens.
- This chili freezes really well, so I like to use it for meal prep. The recipe makes enough for eight chili cheese dogs, so I typically freeze half of the chili.
Frequently Asked Questions
Cheddar is classic, but Monterey Jack, Pepper Jack, and Muenster are all good options. And if you’re a fan of American cheese, it’s also a popular choice.
The sky is the limit here, friends! Just about anything you like on your chili or on your hot dogs would work. A few ideas are:
Shredded cheese – I’m partial to sharp cheddar here.
Diced onions – Or for a milder flavor, try pickled onions or minced chives or sliced scallions.
Pickles – Sweet or dill, and in any shape you like (spears work well). Or you can go for relish!
Jalapeños – For a bit of a kick.
Mustard – If I’m adding mustard, spicy brown is my top choice! Go with what you like.
Coleslaw – Adds a creamy, crunchy component to offset the richly spiced chili.
Chopped avocado – I love avocado on a bowl of chili, and I think it’s delicious on chili dogs too.
If you’ve had Coney sauce or a Coney dog, it’s similar to that. Hot dog chili is typically beanless, less chunky, and a bit saucier than regular chili. Think of it as a hot dog condiment; we want it to spread over the hot dog. But of course, what makes something the best is that it’s tailored for your personal preferences, so feel free to tweak it as desired!
Yes, and I like the way you think! Beanless chili is great for making chili cheese fries, loaded chili baked potatoes, and even chili waffles. (Side Note: Cook this cornbread muffin batter in a waffle maker and top it with this chili and a sprinkle of cheese for a fun twist!)
More Handheld Fun Dinner Ideas For Kids of All Ages
- Chicken Caesar Sandwich – Essentially chicken cutlets on garlic ciabatta rolls with Caesar salad (with a quick and easy homemade Caesar dressing!). You’ll want this mashup on repeat.
- Roast Beef on Weck – A Buffalo tradition, this brings me right back to my hometown! Don’t forget the au jus for dipping.
- Individual Steak and Ale Pies – Classic British pub food remade into adorable perfectly-portioned servings. With a flaky all-butter crust and a savory, flavorful beef stew that whips up in just an hour!
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Chili Cheese Dogs Recipe
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Ingredients
Beanless Beef Chili:
- 1 pound 85% lean ground beef
- 1 1/4 cups chopped white onion about 1/2 of a large onion
- 1 1/4 cups chopped green bell pepper about 1 medium bell pepper
- 1 minced jalapeño adjust as desired (optional)
- 5 large cloves garlic crushed
- 14.5 ounce can diced tomatoes with juices
- 4 tablespoons tomato paste
- 1 tablespoon apple cider vinegar
- 1/2 tablespoon Worcestershire sauce
- 1 tablespoon light brown sugar lightly packed
- 4 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Other:
- 8 hot dogs I used jumbo all-beef hot dogs
- 8 hot dog buns I used brioche buns
- 8 ounces sharp cheddar finely shredded
- 1/2 cup diced white onion (optional)
- 2 thinly sliced jalapeños (optional)
Instructions
For the Beanless Beef Chili:
- Brown the beef. Add the ground beef to a large skillet over high heat, spreading it out in an even layer. Let the meat sear and brown on the bottom for a couple minutes before stirring. Cook until browned, about 5 minutes, using a wooden spoon (or potato masher) to break up the meat into small crumbles.
- Sauté the vegetables. Turn the heat down to medium. Add the onion, bell pepper, jalapeños, and garlic, and cook until the veggies are starting to soften, about 5 minutes, stirring occasionally.
- Add the remaining ingredients and cook it down. Add the diced tomatoes, tomato paste, vinegar, brown sugar, Worcestershire sauce, chili powder, dried oregano, cumin, smoked paprika, salt, and black pepper, and give it a stir. Bring it up to a boil, then cover, turn the heat down slightly to simmer, and cook until the mixture is thickened a bit, about 5 minutes, stirring occasionally. If needed to help it thicken, remove the lid and cook uncovered for the last minute, but stay with it and stir frequently so it doesn’t burn.
For the Hot Dogs:
- Meanwhile, grill the hot dogs, or cook them any way you like. (You can also grill or toast the buns if you want.)
To Serve:
- Split each bun open, add a hot dog, a generous scoop of chili (about 1/2 cup), and 1 ounce of shredded cheese (about 1/4 cup). If desired, top with 1 tablespoon of diced white onion and a couple jalapeño slices.
Video
Notes
- Chili Yield: This makes about 4 cups of chili.
- Serving Size and Nutrition Information: For the nutritional information, each serving is 1 bun, 1 hot dog, 1/2 cup chili, and 1 ounce shredded cheese (about 1/4 cup shredded). The optional onion and jalapeño toppings are not included in the nutritional information estimation.
- Storage: Once cooled, store the chili in an airtight container in the fridge for up to 4 days or in the freezer for up to 6 months. You can reheat leftover chili in the microwave or on the stovetop. I typically don’t make the hot dogs ahead of time, but if you want to use this recipe for meal prep, by all means, go ahead and make the dogs in advance! You can store cooked hot dogs in the fridge for up to 4 days or in the freezer for up to 2 months.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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