Hot dogs nestled in soft buns and topped with an easy-to-make chili, melted pepper jack cheese, and fresh green onions. These oven chili dogs are always a crowd favorite just like these BBQ Meatball Subs. I hope you love this chili dog recipe as much as we do!
Oven Chili Dog Recipe
On my list of crave-worthy foods, oven chili dogs have a permanent spot in the top ten. There’s something about an all-beef hot dog snug in a bun and smothered with meaty chili that brings out the kid in me.
RELATED: for the grown ups, this recipe is great served with a Long Island Iced Tea
I find this time of year, when spring is hovering around the corner, my cravings for chili dogs takes a sharp upturn. Maybe it’s because they remind me of state fairs, or summers spent drinking cherry cokes at Sonic, or backyard get-togethers, but one thing’s for sure: it’s hard not to be happy when chili dogs are within reach.
And while ladling any kind of chili over a hot dog will do, I’ve learned that an all-meat chili cooked in a specific way produces a result that is perfect for oven chili dogs. The recipe I’m sharing today is not too chunky, easy to make using simple ingredients, and full of flavor.
Craving more chili recipes? Be sure to check out my Black Bean Chili or Instant Pot Chili!
Some Tips for Oven Chili Dogs
- I use 85% lean ground beef for my oven chili dogs, which makes the chili less greasy. No one wants greasy drips staining their spring frocks. So not good.
- There’s barely any chopping required (just some fresh cilantro!) for this recipe thanks to a round-up of common pantry spices you probably already have on hand. Onion, garlic, and chili powder plus some paprika, cumin (check the rest) make for a flavorful spice mix that brings just a touch of heat.
- Instead of browning the meat, I like to place the beef in a cold pan with tomato sauce and water. I turn on the heat and break up the beef and it almost melts into the liquid. Simmer it for 20ish minutes until the liquid reduces and you get a uniform chili perfect for spooning over the hot dogs.
- Baking the chili dogs in the oven does a few great things. First, it’s an easy way to warm the hot dogs all at once. While they bake, the tops of the buns (I like to use top-sliced buns) lightly toast, and the cheese — because what is a chili dog without cheese? — gets all melty.
- My oven chili dog recipe has a southwestern flair with pepper jack cheese and some fresh cilantro. I also garnished the dogs with some fresh green onion before serving.
Ingredients
- 1 (8) ounce can tomato sauce
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- 1 ½ tablespoon chili powder
- 1 teaspoon paprika
- ½ tablespoon ground cumin
- 1 teaspoon salt
- 16 ounces ground beef (15% lean)
- 1 tablespoon chopped fresh cilantro
- 8 hot dogs (I like all-beef)
- 8 top-sliced hot dog buns
- 8 ounces pepper jack cheese, shredded
- 2-3 green onions, sliced
Helpful Kitchen Tools
Did you know?
- Chili dog is a general term used for several different variations of this tasty hand-held meal. They all include a hot dog or sausage of some sort, topped with a meat sauce and garnished with cheese and other toppings.
- Variations include the Texas chili dog (which is actually in New Jersey and Pennsylvania) which is topped with chili or a hot sauce, the Coney Island hot dog which is a Vienna sausage topped with a beef based sauce.
- In Rhode Island, they serve hot weiners which are hot dogs made from veal or pork. There’s also the Michigan hot dog, cheesy coney, Carolina style and half-smoke.
And while my oven chili dog cravings strike when winter starts fading away, they really are a year-round treat that knows no season. I hope you give them a try!
Try this Homemade Chili Seasoning with your chili dogs, and store some for the next time you want a delicious batch of chili! You may also like these Beef and Bean Oven Tacos for an easy weeknight dinner recipe, or this 15-minute prep crock pot White Chicken Chili!
Oven Chili Dogs
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 8 ounces tomato sauce
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- 1 ½ tablespoon chili powder
- 1 teaspoon paprika
- ½ tablespoon ground cumin
- 1 teaspoon salt
- 16 ounces ground beef 15% lean
- 1 tablespoon chopped fresh cilantro
- 8 hot dogs I like all-beef
- 8 hot dog buns
- 8 ounces pepper jack cheese shredded
- 3 large scallions sliced
Instructions
- Preheat oven to 350 degrees.
- Add the tomato sauce plus 8 ounces of water (use the can) to a large skillet. Add all of the spices and stir to combine. Break apart the beef and add it to the tomato sauce. Turn the heat to medium and bring it all to a simmer, breaking up the meat as it cooks. Let it simmer for about 20 minutes or until the liquid has reduced. Once reduced, taste the chili and add more salt, if needed. Stir in the cilantro.
- Place the hot dog buns in a 9 x 13 baking dish. Place a hot dog in each. Top each dog with some chili and the shredded cheese. Bake uncovered for 20-25 minutes.
- Garnish the chili dogs with the sliced green onions and serve.
Nutrition
Amanda Davis
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Nancy says
Made these hot dogs last night and was amazed at how crispy the buns turned out. I was worried that they would become soggy. I made the chili (without the cilantro) and used cheddar cheese. I used all-beef hot dogs as well. This would be a great meal for the grandkids.
Karly says
Yes. Someone who appreciates the art and deliciousness of a chili dog as much as I do– FINALLY!! These look awesome!