Baked Chili Dogs

By Becky Hardin

Updated Jul 23, 2025

I love that these baked chili dogs are an easy, crowd-pleasing meal made on a sheet pan! Toasted buns, grilled hot dogs, rich homemade chili, and tons of melted cheese make them the ultimate comfort food. This ultra-meaty recipe is sure to satisfy the hungriest of guests!

Overhead view of 8 chili dogs in a baking pan. - 5

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5-Star Review

“These were delicious! I also used shallots instead of onions for the kiddos. Love all your recipes thank you” – Dawn

Easy Baked Dog Recipe Recipe

An amazing chili cheese dog can turn any frown upside down! My mom’s famous chili recipe turns out to be an amazing hot dog chili recipe. I mean, if you want to eat it all on its own, just wait until you taste it on top of a hot dog, covered in cheese!

To bean or not to bean? That is the real chili question. For me, chili always has beans. But for those of you that feel differently, you can make these dogs with chili con carne instead. Yes, my recipe also has beans (sorry, not sorry!), but you can easily omit them for that classic all-meat chili.

For even more meaty flavor, top your dogs with crumbled bacon . You could also swap out the yellow onion for red or white onion and the cheese blend for straight cheddar cheese. Add a dollop of sour cream for good measure, and you’ve got one tasty chili cheese dog!

Ingredients1x2x3x

▢ 1 tbsp olive oil or spray
▢ 8 hot dog buns
▢ 2½ cups shredded Mexican cheese blend divided
▢ 8 hot dogs
▢ 2 cups chili (click for our fave recipe!)

Optional Toppings

▢ ½ cup chopped yellow onion
▢ ½ cup chopped fresh cilantro
▢ ketchup
▢ mustard

Video

Instructions

Preheat oven to 375°F.
Pour the olive oil into a large nonstick skillet or griddle set over medium-high heat. 1 tbsp olive oil
Place the hot dog buns face down on the skillet just long enough to toast them. 8 hot dog buns
Place the hot dog buns face up on a baking sheet with high sides or casserole dish. Sprinkle onions, cilantro, and desired amount of ketchup and mustard into each bun. Sprinkle with ½ cup cheese. ½ cup chopped yellow onion, ½ cup chopped fresh cilantro, ketchup, mustard, 2½ cups shredded Mexican cheese blend
Place a hot dog into each bun. 8 hot dogs
Top the hot dogs and buns generously with chili and then top with the remaining 2 cups of cheese. 2 cups chili
Cover with foil and bake for 30 minutes.
To make them even toastier, you can remove the foil and broil for another 3-4 minutes, being careful not to burn the buns.
Allow to cool at least 5 minutes before serving.

Equipment

Baking Sheet

Becky’s Tips

If you’re not a fan of spice, use a milder chili. If you love spice, use a hotter chili and add some pickled jalapeños or banana peppers to your dogs.
You’ll want bun-length hot dogs. I love an all-beef frank, but you can use any hot dog (or sausage– I won’t tell!) here.
Nutritional information does not include optional toppings.

Nutrition information is automatically calculated, so should only be used as an approximation.

How to Make Chili Dogs Step-by-Step

Hot dog buns toasting face down in a pan. - 6

Toast the buns: Preheat your oven to 375°F. Pour 1 tbsp of olive oil into a large nonstick skillet or griddle set over medium-high heat. Place the 8 hot dog buns face down on the skillet just long enough to toast the buns.

Onions, cilantro, ketchup, and mustard in 8 hot dog buns in a baking pan. - 7

Fill the buns: Place the hot dog buns face up on a baking sheet with high sides or a casserole dish. Sprinkle ½ cup of chopped yellow onions, ½ cup of chopped fresh cilantro, and the desired amount of ketchup and mustard into each bun. Sprinkle with ½ cup of shredded Mexican cheese.

Hot dogs added to topping-filled hot dog buns in a baking pan. - 8

Add the hot dogs: Place a hot dog into each bun, using 8 total.

Cheese sprinkled over chili dogs in a baking pan. - 9

Top the dogs: Top the hot dogs and buns generously with 2 cups of chili and then top with the remaining 2 cups of cheese.

A baking pan of chili dogs covered with aluminum foil. - 10

Bake the dogs: Cover with foil and bake for 30 minutes.

Broil and serve: To make them even toastier, you can remove the foil and broil for another 3-4 minutes, being careful not to burn the buns. Allow to cool at least 5 minutes before serving.

How to Store

If you think you’ll have leftovers, I recommend storing everything separately. The components will all keep for 3 days in the refrigerator, so assemble them starting at step 4 of the recipe when you’re ready to serve them.

I don’t recommend freezing assembled chili dogs, but you can freeze the chili for up to 3 months in an airtight container. Let it thaw overnight in the refrigerator before using.

Close up view of a partially eaten chili dog. - 12

Serving Suggestions

I feel like chili dogs pair so naturally with hearty potato wedges or tortilla chips for scooping up all that messy chili that ends up on the plate.

A side of coleslaw , an easy macaroni salad , or a classic mac and cheese would be so good! Wait, now I’m thinking about putting mac and cheese on my chili dogs… yum!

More Game Day Recipes to Try!

Baked Chicken Wings

mexican cheese dip with chips and salsa. - 14

White Queso Recipe

Stovetop Burgers (How to Cook Burgers on the Stove)

Baked Chicken Tacos Recipe

Chili Dog Recipe

Equipment

Baking Sheet