I had to share my Chili Cheese Dogs recipe because this oven method layers chili, chopped onion, and melted cheddar over hot dogs for a fuss-free dish that’s perfect for lunch, dinner, potlucks, and Game Day.
I never thought a tray of prepared beef chili and shredded sharp cheddar cheese could cause this much trouble at a party, but here we are. I call it my Chili Hot Dog Bake and people who try it keep asking How Long To Bake Hot Dogs In The Oven like that’s the secret.
It’s not. The real pull is the contrast, the crisp edges against molten cheese and spoonable chili, and you just want to see what happens when you bite into it.
I mess up plenty, but this one turns into a game day legend every time.
Ingredients
- Savory protein, some fat and sodium, quick comfort food most kids love.
- Soft carbs, provide energy and fiber if whole grain, but light on nutrients.
- Hearty mix of protein and fiber, adds spice and savory depth to dogs.
- Rich in protein and calcium, gives creamy, sharp flavor and melty goodness.
- Adds crisp bite and mild sweetness, plus some vitamin C and antioxidants.
- Brushed on buns for golden crust, adds fat and indulgent buttery flavor.
- Sharp, tangy condiment low in calories, brightens flavors without weighing them down.
- Used to crisp dogs a bit, adds small amount of fat and crunch.
Ingredient Quantities
- 8 hot dogs (about 1 lb), any kinda you like
- 8 soft hot dog buns
- 2 cups prepared beef chili (about one 15 oz can or homemade)
- 2 cups shredded sharp cheddar cheese (about 8 oz)
- 1/2 cup finely chopped yellow or white onion
- 2 tablespoons unsalted butter, melted for brushing buns
- 1 tablespoon vegetable oil to help crisp the dogs if you want, optional
- Yellow mustard, for serving, optional
How to Make this
1. Preheat oven to 425 F (220 C) and put a rimmed baking sheet in while it heats so it gets hot and helps crisp the dogs faster.
2. Pat 8 hot dogs dry with a paper towel, toss them in the optional 1 tablespoon vegetable oil if you want extra snap, then arrange on the hot sheet with space between them; bake 10 to 12 minutes turning once until skins blister and they look browned.
3. While dogs bake warm 2 cups prepared beef chili in a small saucepan over medium until simmering, or microwave in a covered bowl 2 to 3 minutes stirring once, then keep it warm; shred or fluff 2 cups sharp cheddar if not already shredded and finely chop 1/2 cup yellow or white onion.
4. In the last 2 to 3 minutes of the dogs cooking, split 8 soft hot dog buns lengthwise but leave a hinge, brush cut sides with 2 tablespoons melted unsalted butter and place cut side up on the sheet to toast for 2 to 3 minutes until golden.
5. Remove sheet from oven, nestle each hot dog into a toasted bun.
6. Spoon about 1/4 cup warm chili over each dog (2 cups chili makes roughly 8 servings), sprinkle the 1/2 cup chopped onion evenly, then top each with about 1/4 cup shredded cheddar (2 cups total).
7. Return the tray to the oven and melt the cheese 2 to 4 minutes at 425 F, or switch to broil for 1 to 2 minutes for faster browning but watch closely so it doesn’t burn.
8. Finish with yellow mustard if you like, let the dogs sit a minute so the chili settles, then serve hot; leftovers keep covered in the fridge for 2 to 3 days and reheat gently so the cheese doesnt get rubbery.
Equipment Needed
1. Oven (set to 425 F / 220 C)
2. Large rimmed baking sheet
3. Small saucepan or microwave-safe covered bowl
4. Tongs or spatula for turning the dogs
5. Pastry brush for brushing melted butter on buns
6. Knife and cutting board for chopping onion and splitting buns
7. Box grater (if your cheddar isn’t pre-shredded)
8. Measuring cups and spoons
9. Paper towels and oven mitts
FAQ
Oven Baked Hot Dogs Recipe Substitutions and Variations
- Hot dogs: swap the hot dogs for bratwurst, kielbasa, or chicken sausages — they hold up well in the oven, just score or slice thicker links so they cook evenly.
- Buns: use potato rolls, brioche buns, or hoagie rolls instead of standard buns — brioche adds richness, hoagies let you pile on more chili.
- Beef chili: try vegetarian or black bean chili for a meatless version, or use sloppy joe mix or refried beans with a splash of taco sauce for a different texture and flavor.
- Sharp cheddar: substitute pepper jack for a spicy kick, Monterey Jack for a milder melt, or mozzarella if you want extra gooey, stretchy cheese.
Pro Tips
Pro tips:
1) Dry the dogs well and toss them in just a little oil before cooking, it really wakes up the skins and gives a nicer snap. If you skip the oil they still cook fine but they wont blister as evenly.
2) Use block cheddar and shred it yourself, dont use the pre-shredded bag stuff. It melts smoother and wont get that weird powdery texture when it reheats.
3) Toast the buns cut-side up until just golden, dont overdo it or they get hard. If youre serving a crowd toast them ahead and keep wrapped in a clean towel so they stay warm but not soggy.
4) Store leftovers smart: keep chili separate from the dogs and buns, reheat the chili gently on the stove or in short bursts in the microwave, then reassemble and crisp everything briefly in the oven so the cheese goes melty without getting rubbery.
Oven Baked Hot Dogs Recipe
I had to share my Chili Cheese Dogs recipe because this oven method layers chili, chopped onion, and melted cheddar over hot dogs for a fuss-free dish that’s perfect for lunch, dinner, potlucks, and Game Day.
8
servings
482
kcal
Equipment: 1. Oven (set to 425 F / 220 C)
2. Large rimmed baking sheet
3. Small saucepan or microwave-safe covered bowl
4. Tongs or spatula for turning the dogs
5. Pastry brush for brushing melted butter on buns
6. Knife and cutting board for chopping onion and splitting buns
7. Box grater (if your cheddar isn’t pre-shredded)
8. Measuring cups and spoons
9. Paper towels and oven mitts
Ingredients
-
8 hot dogs (about 1 lb), any kinda you like
-
8 soft hot dog buns
-
2 cups prepared beef chili (about one 15 oz can or homemade)
-
2 cups shredded sharp cheddar cheese (about 8 oz)
-
1/2 cup finely chopped yellow or white onion
-
2 tablespoons unsalted butter, melted for brushing buns
-
1 tablespoon vegetable oil to help crisp the dogs if you want, optional
-
Yellow mustard, for serving, optional
Directions
- Preheat oven to 425 F (220 C) and put a rimmed baking sheet in while it heats so it gets hot and helps crisp the dogs faster.
- Pat 8 hot dogs dry with a paper towel, toss them in the optional 1 tablespoon vegetable oil if you want extra snap, then arrange on the hot sheet with space between them; bake 10 to 12 minutes turning once until skins blister and they look browned.
- While dogs bake warm 2 cups prepared beef chili in a small saucepan over medium until simmering, or microwave in a covered bowl 2 to 3 minutes stirring once, then keep it warm; shred or fluff 2 cups sharp cheddar if not already shredded and finely chop 1/2 cup yellow or white onion.
- In the last 2 to 3 minutes of the dogs cooking, split 8 soft hot dog buns lengthwise but leave a hinge, brush cut sides with 2 tablespoons melted unsalted butter and place cut side up on the sheet to toast for 2 to 3 minutes until golden.
- Remove sheet from oven, nestle each hot dog into a toasted bun.
- Spoon about 1/4 cup warm chili over each dog (2 cups chili makes roughly 8 servings), sprinkle the 1/2 cup chopped onion evenly, then top each with about 1/4 cup shredded cheddar (2 cups total).
- Return the tray to the oven and melt the cheese 2 to 4 minutes at 425 F, or switch to broil for 1 to 2 minutes for faster browning but watch closely so it doesn't burn.
- Finish with yellow mustard if you like, let the dogs sit a minute so the chili settles, then serve hot; leftovers keep covered in the fridge for 2 to 3 days and reheat gently so the cheese doesnt get rubbery.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 120g
- Total number of serves: 8
- Calories: 482kcal
- Fat: 29.4g
- Saturated Fat: 14.3g
- Trans Fat: 0.25g
- Polyunsaturated: 7.4g
- Monounsaturated: 10.3g
- Cholesterol: 90mg
- Sodium: 940mg
- Potassium: 278mg
- Carbohydrates: 29.5g
- Fiber: 2.4g
- Sugar: 6.4g
- Protein: 23.5g
- Vitamin A: 313IU
- Vitamin C: 1.3mg
- Calcium: 248mg
- Iron: 3.6mg