I combined chili, chopped onion, and melted cheddar into my oven-baked Chili Cheese Dogs recipe that works for lunch, dinner, potlucks, and game day.

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I rarely make something this simple and still feel like I’m cheating dinner. My Oven Baked Hotdogs turn out with a crisped skin and a soft, juicy inside that somehow begs for more.

Think classic Chili Cheese Dogs energy without the fuss, a tray of crowd pleasing comfort that disappears fast, trust me. I love how the sharp bite of shredded sharp cheddar cheese plays against the meaty snap of beef hot dogs, it’s weirdly perfect.

You’ll want to bring these to every potluck now, and you might even hide the last one, no shame. I promise you’ll be surprised.

Ingredients

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Beef hot dogs: High in protein, fairly fatty, salty, not much fiber, quick meaty flavor.

Hot dog buns: Soft carbs, give quick energy, low fiber unless using whole grain, slightly sweet.

Chili: Adds savory spice, extra protein and carbs, can be high in sodium and fat.

Cheddar cheese: Creamy, sharp, adds fat and protein, melts into gooey texture, salty bite.

Yellow onion: Crunchy and pungent, gives sweetness when cooked, adds fiber and mild sharpness.

Butter: Adds browning and richness, its mostly saturated fat, boosts flavor and mouthfeel.

Mustard and relish: Mustard adds tangy sharpness, relish brings sweetness and crunch, cuts rich flavors.

Salt and pepper: Enhances flavors, salt can raise sodium, pepper adds gentle heat and aroma.

Ingredient Quantities

8 beef hot dogs (about 1 1 2 lb), you can use turkey dogs if you want

8 soft hot dog buns, split or top loading

1 15 oz can chili, no beans if you want the classic chili dog

1 1 2 cups shredded sharp cheddar cheese (about 6 oz)

1 small yellow onion, finely chopped (about 1 2 cup)

2 tablespoons unsalted butter, melted for brushing buns

Salt and freshly ground black pepper, to taste

Optional toppings: yellow mustard, sweet relish or chopped pickles

How to Make this

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1. Preheat oven to 425°F and line a rimmed baking sheet with foil; set a wire rack on the sheet if you have one so the hot dogs crisp all around.

2. Place 8 beef hot dogs on the rack or directly on the foil, score each one lightly with a few shallow slits so they won’t split wildly, then bake 10 to 12 minutes, turning once, until browned and starting to crisp.

3. While the dogs bake, warm the 15 oz can of chili in a small saucepan over medium low heat, stirring occasionally. Season with a pinch of salt and freshly ground black pepper to taste. If you’re in a hurry microwave the chili in a covered bowl for 2 to 3 minutes, stirring halfway.

4. Melt 2 tablespoons unsalted butter and brush the insides of 8 soft hot dog buns. Arrange buns cut side up on another sheet and pop them in the oven for 2 to 4 minutes until lightly toasted and golden. Watch them, they burn fast.

5. Pull the hot dogs and buns from the oven. Place each hot dog in a toasted bun.

6. Spoon warmed chili evenly over the 8 dogs, then sprinkle about 1 1/2 cups shredded sharp cheddar (roughly 6 oz) over the top. Scatter the finely chopped small yellow onion (about 1/2 cup) over the cheese.

7. Return the assembled dogs to the oven for 3 to 5 minutes, or switch to the broiler for 1 to 2 minutes, just until the cheddar melts and bubbles. Keep a close eye if broiling.

8. Remove from oven, season lightly with more black pepper if you want but taste first since chili and cheese can be salty. Add optional toppings like yellow mustard, sweet relish or chopped pickles.

9. Serve hot right away. Tips: use turkey dogs if you want a lighter version, toast buns longer if you hate soggy buns, or wrap finished dogs in foil for easy transport to potlucks. Leftovers keep in the fridge 2 to 3 days, reheat covered in a 350°F oven.

Equipment Needed

1. Rimmed baking sheet lined with foil
2. Wire rack that fits the sheet, if you got one so the dogs crisp all around
3. Small saucepan or a microwave safe bowl for warming the chili
4. Pastry brush or small silicone brush to butter the buns
5. Second baking sheet or ovenproof tray to toast the buns on
6. Sharp knife and a small cutting board to score the dogs and chop onion
7. Measuring spoon or tablespoon for the butter and a fork or spoon to stir the chili
8. Can opener for the 15 oz chili can
9. Oven mitts and a pair of tongs or a spatula to grab the hot dogs

FAQ

Q: What oven temp and time should I use? A: Preheat to 400°F. Bake plain dogs on a rimmed sheet 10 to 12 minutes until heated through. If you assemble in buns with chili and cheese, bake 5 to 8 minutes more just until cheese melts and chili is hot.

Q: How do I stop the buns from getting soggy? A: Toast the insides first. Brush with melted butter and toast in the oven 3 to 5 minutes before adding chili and cheese. That little crust keeps the bun from going mushy.

Q: Can I use turkey dogs or other sausages? A: Yes, swap in turkey dogs, chicken links, or bratwurst. Cooking times might change a few minutes so watch for doneness and that the cheese melts.

Q: Can I make parts ahead of time? A: Sure. Cook the dogs and heat the chili ahead, cool and store in fridge. Reheat chili and dogs, then assemble and pop in the oven to melt cheese right before serving. Keep buns separate till the last minute.

Q: How do I get the chili hot enough and the cheese perfect? A: Warm the chili on the stove or microwave till steaming. After assembling, bake at 400°F a few minutes or use the broiler for 30 to 90 seconds to brown cheese, watching closely so it doesn't burn.

Q: Can I freeze leftovers? A: You can freeze cooked dogs (no buns) in airtight bags up to 2 months. Buns and assembled dogs don't freeze well, they get soggy when thawed.

Oven Baked Hot Dogs Recipe Substitutions and Variations

8 beef hot dogs: swap for turkey or chicken dogs for a leaner option, or go plant-based with Beyond, Impossible or other vegan sausages; bake time stays about the same.
8 soft hot dog buns: use potato rolls, brioche buns or split-top hamburger buns for a sturdier bite, or try pretzel rolls for a richer, chewier bun.
1 15 oz can chili: use canned chili with beans, sloppy joe sauce with browned ground beef, or a quick taco-style seasoned ground beef mixed with a little tomato sauce for a different flavor profile.
1 1/2 cups shredded sharp cheddar: swap with pepper jack for heat, Colby Jack for milder creaminess, or low-moisture mozzarella for extra gooey melt.

Pro Tips

– Toast and protect the bun: toast the cut side longer than you think you need, and consider slathering a very thin layer of shredded cheese or softened cream cheese on the inside before adding chili. It creates a moisture barrier so the bun stays sturdy, dont just rely on a quick brush of butter.

– Fix and brighten the chili fast: if it’s too thick add a splash of beer, beef broth, or even tomato sauce, if it’s dull add a teaspoon of cider vinegar or yellow mustard and a pinch of sugar to wake it up. Always taste and only then add salt since the cheddar and chili can already be salty.

– Get perfect melty cheese: shred from a block (pre-shredded has anti-caking stuff that stops it melting smooth) and toss the shreds with a tiny pinch of cornstarch to keep them from going greasy. For extra gooeyness mix in a bit of American or fontina with the cheddar.

– Crisp the hot dogs and keep them hot: for snap and even browning sear them quickly in a screaming hot pan or on a grill before finishing in the oven, and if you need to transport wrap in foil and put in an insulated bag or keep them in a low oven (around 200 F) so they dont get soggy while waiting.

Oven Baked Hot Dogs Recipe

Recipe by Bob Jones

0.0 from 0 votes

I combined chili, chopped onion, and melted cheddar into my oven-baked Chili Cheese Dogs recipe that works for lunch, dinner, potlucks, and game day.

Servings

servings

Calories

588

kcal

Equipment: 1. Rimmed baking sheet lined with foil
2. Wire rack that fits the sheet, if you got one so the dogs crisp all around
3. Small saucepan or a microwave safe bowl for warming the chili
4. Pastry brush or small silicone brush to butter the buns
5. Second baking sheet or ovenproof tray to toast the buns on
6. Sharp knife and a small cutting board to score the dogs and chop onion
7. Measuring spoon or tablespoon for the butter and a fork or spoon to stir the chili
8. Can opener for the 15 oz chili can
9. Oven mitts and a pair of tongs or a spatula to grab the hot dogs

Ingredients

8 beef hot dogs (about 1 1 2 lb), you can use turkey dogs if you want
8 soft hot dog buns, split or top loading
1 15 oz can chili, no beans if you want the classic chili dog
1 1 2 cups shredded sharp cheddar cheese (about 6 oz)
1 small yellow onion, finely chopped (about 1 2 cup)
2 tablespoons unsalted butter, melted for brushing buns
Salt and freshly ground black pepper, to taste
Optional toppings: yellow mustard, sweet relish or chopped pickles

Directions

Preheat oven to 425°F and line a rimmed baking sheet with foil; set a wire rack on the sheet if you have one so the hot dogs crisp all around.
Place 8 beef hot dogs on the rack or directly on the foil, score each one lightly with a few shallow slits so they won’t split wildly, then bake 10 to 12 minutes, turning once, until browned and starting to crisp.
While the dogs bake, warm the 15 oz can of chili in a small saucepan over medium low heat, stirring occasionally. Season with a pinch of salt and freshly ground black pepper to taste. If you’re in a hurry microwave the chili in a covered bowl for 2 to 3 minutes, stirring halfway.
Melt 2 tablespoons unsalted butter and brush the insides of 8 soft hot dog buns. Arrange buns cut side up on another sheet and pop them in the oven for 2 to 4 minutes until lightly toasted and golden. Watch them, they burn fast.
Pull the hot dogs and buns from the oven. Place each hot dog in a toasted bun.
Spoon warmed chili evenly over the 8 dogs, then sprinkle about 1 1/2 cups shredded sharp cheddar (roughly 6 oz) over the top. Scatter the finely chopped small yellow onion (about 1/2 cup) over the cheese.
Return the assembled dogs to the oven for 3 to 5 minutes, or switch to the broiler for 1 to 2 minutes, just until the cheddar melts and bubbles. Keep a close eye if broiling.
Remove from oven, season lightly with more black pepper if you want but taste first since chili and cheese can be salty. Add optional toppings like yellow mustard, sweet relish or chopped pickles.
Serve hot right away. Tips: use turkey dogs if you want a lighter version, toast buns longer if you hate soggy buns, or wrap finished dogs in foil for easy transport to potlucks. Leftovers keep in the fridge 2 to 3 days, reheat covered in a 350°F oven.

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.