Go Back
A mouthwatering close-up showcases Chili Cheese Hot Dogs topped with chili and melted cheese, perfect for a summer barbecue.

BEST Chili Cheese Hot Dogs

This recipe delivers the ultimate chili cheese hot dog experience by focusing on quality ingredients and proper techniques. From toasting the buns to making a stable cheese sauce and simmering the chili low and slow, every step is designed to create a symphony of flavor and texture in every bite. Enjoy this American classic!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Ground Beef 80/20 blend
  • 1 medium Onion, finely chopped
  • 2 cloves Garlic, minced
  • 1 Green Bell Pepper, finely chopped
  • 1 cup Beef Broth
  • 2 tbsp Chili Powder
  • 1 tbsp Cumin
  • 1 tsp Smoked Paprika
  • 1/2 tsp Cayenne Pepper optional, for heat
  • 1 tbsp Tomato Paste
  • 1 tbsp Brown Sugar
  • Salt to taste
  • Black Pepper to taste
  • 2 tbsp Olive Oil
  • 6 Hot Dogs all-beef recommended
  • 6 Hot Dog Buns choose a sturdy variety
  • 4 tbsp Butter
  • 4 tbsp All-Purpose Flour
  • 2 cups Milk
  • 8 oz Sharp Cheddar Cheese, shredded
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • Pinch of Cayenne Pepper optional
  • Salt to taste
  • Black Pepper to taste
  • Chopped Onions for topping
  • Yellow Mustard for topping
  • Relish for topping
  • Jalapenos for topping

Equipment

  • Large pot or Dutch oven
  • Medium saucepan
  • Whisk
  • Spoon
  • Knife
  • Cutting board
  • Can opener
  • Hot dog cooker (grill, pot for boiling, steamer, or frying pan)
  • Tongs
  • Hot dog buns toaster or oven

Method
 

  1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add chopped onion and green bell pepper to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Stir in diced tomatoes (undrained), kidney beans, pinto beans, beef broth, chili powder, cumin, smoked paprika, cayenne pepper (if using), tomato paste, and brown sugar. Season with salt and black pepper to taste.
  4. Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or up to 2 hours, stirring occasionally. The longer it simmers, the more the flavors will meld together.
  5. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, creating a roux.
  6. Gradually whisk in milk, ensuring there are no lumps. Continue whisking until the sauce thickens, about 3-5 minutes.
  7. Reduce heat to low. Add shredded cheddar cheese, garlic powder, onion powder, and cayenne pepper (if using). Stir until the cheese is completely melted and the sauce is smooth. Season with salt and black pepper to taste.
  8. Cook the hot dogs using your preferred method (grilling, boiling, steaming, or pan-frying).
  9. Place each hot dog in a bun.
  10. Spoon a generous amount of chili over each hot dog.
  11. Drizzle with cheese sauce.
  12. Add your desired toppings (chopped onions, mustard, relish, jalapenos).
  13. Serve immediately and enjoy!

Notes

For a smoky flavor, add diced bacon to the chili. Toasting the buns lightly before assembling prevents them from getting soggy. Leftover chili can be used to make Chili Cheese Tater Tot Casserole.