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These Chili Cheese Dogs are always a hit with my family and friends. They are so easy to make and can be customized to suit everyone’s tasty. I love to make a big batch of chili and freeze half of it for this dish for the following week. In no time at all you will have supper ready for your hungry crew.
A good oven baked chili dog recipe always starts off with a good thick robust easy chili recipe. My go to recipe for these dogs is slightly spicy but you can use a sweeter chili like my turkey chili. Once I have my chili prepared or defrosted and reheated it is down to just a few simple steps. First I like to grill the hot dogs on my gas grill to give bring out their flavors and make them aesthetically pleasing.
Then I cut the hot dog buns but not all the way through. Next I cover a larger baking sheet with parchment paper for easy clean up and I line up the buns on the sheet. Then I toast the buns under the broiler rotating the baking sheet a couple of times. Be very careful and stay close by as broilers are very unpredictable. Now sprinkle the toasted buns with a layer of cheese as this will help keep them from getting soggy. Then pop a grilled dog into each one of those buns. Now would be the time to add a little bit of ketchup, mustard or barbeque sauce. Next top with a good helping of the hearty chili and a generous sprinkle of cheese. Place in the oven for about 15-20 minutes or until the cheese is melted and everything is warmed through.
INGREDIENTS
- 8 bun length hot dogs (preferably uncured beef franks)
- 8 hot dog buns
- 2 2/3 cup homemade chili
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup finely chopped red or yellow onion
- mustard, ketchup, spicy brown mustard, relish (optional)
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