Beef • Game Day Shareables

Chili Cheese Dogs

Name: Chili Cheese Dogs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 6 all-beef hot dogs; 6 hot dog buns, split; 1 lb lean ground beef, 90 percent lean; 1 small yellow onion, finely chopped, divided; 1 Tbsp chili powder; 1 tsp ground cumin; 1 can, 8 oz, tomato sauce; 1 1/2 cups shredded sharp cheddar cheese; 2 Tbsp yellow mustard, for serving

Griddled hot dogs in toasted buns loaded with quick beef chili, melted cheddar, and raw onion.

Updated: Nov 9, 2026

⏱ 30 mintotal

6servings

480 kcalper serving

Easylevel

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Why you'll like it

Ready in about 30 min.
Serves 6 — easy to halve or double.
Easy level — everyday equipment only.
Storage, freezing and reheating covered below.

This Chili Cheese Dogs recipe takes 30 min and makes 6 servings. The chili here is a fast skillet version made with lean ground beef, chili powder, cumin, and tomato sauce, cooked down until it is thick enough to sit on a hot dog instead of running off.

Helpful guides

Instructions

Step 1

Brown the ground beef in a skillet over medium-high heat 6 to 8 minutes, breaking it into small crumbles. Cook until no pink remains and a thermometer reads 160 degrees F, then drain the fat so the chili does not turn greasy. Do not rinse raw beef; washing spreads bacteria around the sink.

Step 2

Add half the chopped onion, the chili powder, and the cumin and cook 1 minute, stirring, until the spices smell toasted. Blooming spices in the beef fat builds a deeper flavor.

Step 3

Pour in the tomato sauce and simmer 8 to 10 minutes, stirring now and then, until the chili is thick enough to mound on a spoon. If it still looks loose, keep simmering; thin chili soaks straight through buns.

Step 4

Meanwhile, sear the hot dogs in a second skillet over medium heat 5 to 6 minutes, turning, until browned on all sides and heated through. Split the buns and toast them cut side down in the same pan for about a minute.

Step 5

Spoon about 3 tablespoons of chili into each bun, add a hot dog, and top with cheddar and the remaining raw onion. Add mustard at the table. Serve immediately, and keep any extra chili warm above 140 degrees F.

Troubleshooting — fixes, not repeats

If the buns collapse, the chili was too wet or the buns were cold; simmer the chili until thick and toast the buns before filling.
If the chili tastes flat, the spices were added late and never bloomed; cook them briefly in the fat before the tomato goes in.
If the cheese clumps, it was added to cold chili; top each dog while the chili is steaming.
If the dogs split open, the heat was too high; sear over medium and turn often.

Make it your way

Spicier version: For a Cincinnati-style dog, keep the chili thick and skip the mustard, then finish each dog with a mound of very finely shredded cheddar and a dash of hot sauce.
For a loaded version, add relish, diced white onion, and a squirt of mustard under the chili.
For a turkey version, use ground turkey cooked to 165 degrees F and add an extra teaspoon of oil.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

The chili keeps 3 to 4 days and reheats to 165 degrees F in a saucepan with a splash of water.

Freeze extra chili up to 3 months.

FAQ

Can I use canned chili instead?
Yes, but simmer it 5 minutes to thicken and add a teaspoon of chili powder to freshen the flavor. Choose a bean-free or low-bean variety so the topping sits on the dog.

How do I keep the dogs warm for a party?
Hold the hot dogs and chili separately in a 200 degree oven, and set out buns, cheese, and onion at the table. Assemble as guests arrive so nothing sits and sogs.

What is the best hot dog for this?
An all-beef frank with a natural casing gives the best snap and seasoning. Avoid extra-long or oversized franks, which overwhelm a standard bun.