Best Chili Cheese Dog Bake Recipe
User Reviews
5
21 reviews
Excellent
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Prep Time
10 mins
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Cook Time
55 mins
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Total Time
1 hr 5 mins
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Servings
8 servings
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Calories
580 kcal
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Course
Main Course
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Cuisine
American
Best Chili Cheese Dog Bake Recipe
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The Best Chili Cheese Dog Bake features hot dog buns filled with beef hot dogs topped with a robust chili con carne made from ground beef, bacon, onions, garlic, and a blend of smoky spices simmered in tomato sauce. Shredded cheddar cheese and diced onions complete the casserole, which is baked until cheesy and savory. This hearty dish offers chili flavor and melted cheese in a convenient baked form, suitable for casual meals or gatherings.
Description
This dish layers quality hot dog buns and beef frankfurters with a homemade chili con carne sauce containing browned bacon, seasoned ground beef, onions, garlic, chili powder, smoked paprika, cumin, and a tomato base sweetened lightly with brown sugar. The chili is thickened with flour, then poured over the dogs and buns in a baking dish. Cheddar cheese and diced onions are sprinkled on top before baking. The result combines a rich meat sauce with melted cheese, reproducing the familiar flavors of chili cheese dogs in a baked casserole style.
The recipe allows customization such as substituting gluten-free ingredients, varying toppings like pickled jalapeños, or using different meat choices including brats or chorizo. Chili con carne can be made days ahead or frozen for convenience.
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Ingredients
Chili con Carne
- ½ pound Bacon diced into 1/4 inch pieces, I like using uncured nitrate and nitrite free bacon
- 1 pound ground beef 90/10 but use your favorite, lean
- 1 medium onion Finely diced, about 1 cup; divided - reserve 1/4 -1/3 cup to serve with hot dogs
- 2-4 cloves garlic minced
- 1 Tablespoon chili powder
- 1 ½ teaspoons smoked paprika regular paprika may also be used.
- 1 teaspoon cumin ground
- ½-1 teaspoon kosher salt
- black pepper to taste, ground
- 1 Tablespoon all-purpose flour or sub with GF AP flour, may be omitted if desired.
- 8 ounces tomato sauce
- 2 Tablespoons tomato paste
- 2 teaspoons brown sugar
- ½ cup water rinse out tomato sauce can, and pour into chili
Chili Dog Bake
- 8 hot dog buns Use a quality hot dog bun here!
- 8 beef hot dogs all beef frankfurters preferred
- 1-1 ½ cups cheddar cheese shredded
- ⅓ cup onion diced
- 1-3 green onions chopped (optional)
- 1 chili con carne sauce above, recipe
Instructions
- Heat a Dutch oven or large pot, over medium-high heat until hot. Add diced bacon (½ pound) and cook until crisp, about 7-8 minutes; remove with spider or slotted spoon leaving bacon drippings behind.
- To the same pot, reduce heat to medium and add ground beef (1 pound) breaking into smaller pieces; add the diced onions (½ cup) and cook until beef is no longer pink and onions are soft. During last minute, stir in the minced garlic (2-4 cloves) and saute until fragrant. Drain any excess liquid.
- Stir in the chili powder (1 tablespoon), smoked paprika (1 ½ tsp), cumin (1 tsp), salt (½-1 tsp) and pepper, stirring for about 1-2 minutes until spices bloom (you can smell them!). Then stir in the flour (1 TBL), until the meat is coated, about 1 minute.
- Add tomato sauce (8 ounces), tomato paste (2 tablespoons), and brown sugar (2 tsp). Stir to combine, and simmer uncovered for 10-12 minutes, or until sauce thickens. Pour ½ cup of water into the tomato sauce can, swirl around and add to thin out the chili to desired consistency.
- Stir in cooked bacon and water, cover, and simmer on low for 15 minutes until chili is thick and rich. Remove from heat.
- Preheat oven to 350° F (175° C) and line a baking sheet with parchment paper or a large casserole dish.
- Place hot dog buns on a large baking sheet or casserole dish if desired, line with parchment paper. Open up the buns, then place a hot dog on each hot dog bun.
- Top each hot dog with chili (about ¼ - ½ cup) and a few tablespoons of shredded cheese.
- Cover with foil, then bake chili cheese dogs in for 10 minutes, uncover and bake additional 5 minutes, or until cheese is melted.
- Garnish with reserved diced onions and serve immediately.
Equipments used:
Notes
- Make chili con carne 3-5 days in advance and refrigerate or freeze up to 3 months; reheat before assembling.
- Use gluten-free buns and flour alternatives if needed for dietary preferences.
- Try crescent rolls or tortillas as bun substitutes for different textures.
- Add pickled jalapeños or other toppings like sliced banana peppers and crumbled bacon for variety.
- For a Chicago-style version, add mustard, dill pickles, relish, and sliced tomatoes on top.
- Adjust spice level with hot paprika, diced jalapeños, or red pepper flakes to taste.
Nutrition Information
Show Details
Serving
1serving
Calories
580kcal
(29%)
Carbohydrates
30g
(10%)
Protein
31g
(62%)
Fat
37g
(57%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
15g
(75%)
Trans Fat
0.2g
(10%)
Cholesterol
100mg
(33%)
Sodium
1365mg
(57%)
Potassium
576mg
(12%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
907IU
(18%)
Vitamin C
5mg
(6%)
Calcium
243mg
(24%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 580 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 580kcal | 29% |
| Carbohydrates | 30g | 10% |
| Protein | 31g | 62% |
| Fat | 37g | 57% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 100mg | 33% |
| Sodium | 1365mg | 57% |
| Potassium | 576mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 907IU | 18% |
| Vitamin C | 5mg | 6% |
| Calcium | 243mg | 24% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
21 reviews
Excellent
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