Baked Chili Dogs – Recipe Girl®
Baked Chili Dogs are hot dogs smothered with homemade chili and cheddar cheese, and baked until hot and gooey and melted. They’re topped with sour cream, green onions and crushed Fritos corn chips. Nothing says “comfort food” like these easy to make baked chili dogs!
Start with some caramelized onion dip , and then serve Baked Chili Dogs with ice cold beer (or a more family-friendly beverage!) for an easy-to-make dinner or as the star of the show for your game day meal. These are also a huge kid-favorite, so you can make them any night of the week and you’ll have a happy family at dinner time.
Ingredients Needed to make Homemade Chili:
- Ground Meat: Use either ground beef or ground turkey
- Onion: I like to use sweet yellow onion.
- Kidney Beans: You’ll need one can.
- Diced Tomatoes: You’ll need two cans.
- Spices: Chili powder, garlic powder, salt and pepper.
Ingredients Needed to make Baked Chili Dogs:
- Hot Dogs and Hot Dog Buns: Pick up your favorite brands.
- Cheese: I like to use cheddar cheese.
- Sour Cream: Regular or light sour cream will be fine.
- Green Onions: These are used for garnish on top.
- Corn Chips: I choose Fritos!
How to make Baked Chili Dogs:
The complete, printable recipe is in the recipe card at the end of this post.
- Cook the ground meat and onion in a skillet until the meat is browned and the onion is softened. Add the rest of the ingredients and simmer for 20 minutes. That’s your simple chili recipe! If you have another chili recipe you prefer, it’s okay to use your own recipe.
- Line up the hot dogs in a pan. Use a throw-away pan if you don’t want to deal with any mess. You’ll have enough chili in this Baked Chili Dogs recipe to make more than 8 chili dogs, if you’d like. Spoon chili and shredded cheese on top. Cover with foil and bake for 30 minutes.
Drizzle sour cream on top. Add chopped green onions. And a sprinkle of crushed Fritos corn chips makes them complete.
Recipe Tips
- This recipe calls for using a simple homemade chili. If you have a favorite chili recipe, feel free to use that. Or you can even use canned chili.
- Don’t over-fill the hot dogs with chili. You don’t want them to get soggy!
- Add sliced jalapenos to the tops of these chili dogs.
- Consider a drizzle of mustard on top!
Substitution Suggestions:
- Add undrained chili beans to the chili in place of the kidney beans.
- Use any kind of cheese for these chili dogs. I suggest trying Monterey Jack, American slices or even Velveeta cheese.
- Crumble tortilla chips on top of your baked chili dogs instead of Fritos.
What You’ll Love About This Recipe:
- They are so easy to make.
- They’re generally a crowd favorite.
- You’ve got a filling and satisfying meal here!
Fun Facts about Hot Dogs
- Hot dogs were 1st sold at baseball games in 1893.
- 71% of people choose mustard is their favorite hot dog topping. 52% of people prefer ketchup as the best topping for hot dogs.
- Los Angeles is the American city that consumes the most hot dogs.
- Chicago-Style Hot Dogs have onion, relish, pepper, pickle, tomato, mustard, and celery salt.
- Coney Island hot dogs have chili, cheese, mustard, and onions (also popular in Michigan).
- A prime spot for a hot dog vendor is outside of New York’s Central Park Zoo. It costs the vendor about $300,000 to operate in that location.
- One of the first foods eaten on the moon was the hot dog.
- On 4th of July, Americans eat about 150 million hot dogs.
- National Hot Dog Day is celebrated every year on the third Wednesday in July.
MAKE THE CHILI:
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In a large pot, cook the ground meat and onion together on medium-high for 5 to 10 minutes, until the meat is no longer pink. Add the beans, tomatoes, chili powder and garlic powder to the meat. Stir to combine. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes. Season with salt and pepper, as desired.
ASSEMBLE THE CHILI DOGS:
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Preheat the oven to 375℉. Spray a 9×13-inch pan with nonstick spray. Line up the hot dog buns in the pan. Add a hot dog in each bun. Top each hot dog with ⅓ cup of the chili. Sprinkle all of the cheese on top. Cover with foil (spray the foil with nonstick spray so it won’t stick to the cheese). Bake for 30 minutes.
- Nutritional information in this recipe is taking into account that all of the chili will be consumed. So the numbers given are likely to be less if you don’t use all of the chili for the baked chili dogs.
Calories: 545kcal, Carbohydrates: 52g, Protein: 36g, Fat: 22g, Saturated Fat: 10g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.01g, Cholesterol: 88mg, Sodium: 1032mg, Potassium: 887mg, Fiber: 7g, Sugar: 9g, Vitamin A: 806IU, Vitamin C: 13mg, Calcium: 346mg, Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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