There’s something magical that happens when you bake chili cheese dogs in the oven. I can’t explain it, just trust me. You’ll know what I mean as soon as you try this!
The type of chili you use is completely up to you. But to take these babies to the next level, I highly suggest making my homemade chili to take these bundles of joy to the next level. You could make your chili the day before and pop it in the fridge. Or what I sometimes do is make a pot of it and once it’s cool, separate it into serving sizes in freezer bags. Just pull out a bag from the freezer in the morning and it will be thawed by dinner time.
I also slathered a little mayo on the bun before I started building them. If you don’t like mayo, skip that step. I unfortunately have a few anti-mayo people in my house and they still loved them, even without the mayo.
Baked Chili Cheese Dogs
Ingredients
- 1 lb ground beef
- 1/2 sweet onion finely chopped
- 1/2 clove fresh garlic
- 6 oz tomato paste
- 1 cup ketchup
- 1 cup water
- 3 tbs brown sugar
- 1/2 tsp smoked paprika
- 1/4 tsp ground cinnamon
- 1/4 tsp chili powder
- 1/4 tsp cumin
- 8 hotdogs
- 8 hotdog buns
- 1 can nacho cheese
- mayo
- cheddar cheese shredded
Instructions
- For the chili sauce: Brown the ground beef, onions and garlic. Drain the grease. Add the paprika, cinnamon, chili powder and cumin. Stir well and cook about 1 minute. Add in the ketchup, tomato paste, brown sugar and water. Mix well. Cook 3-4 hours on low heat, stirring occasionally. Add more water if needed. Once the chili sauce is done, use a stick blender to make the consistency you want.
- To assemble the chili cheese dogs: Preheat the oven to 350°.
- Spread a small amount of mayo in each bun. Place the hotdog inside the bun and set each one in a casserole dish.
- Spread the top of each hotdog with nacho cheese.
- Spoon the chili sauce on top of the nacho cheese.
- Sprinkle shredded cheddar cheese on top of each hotdog.
- Cover the pan with aluminum foil and bake for 45 minutes. Serve and savor each bite!
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