Charred, snap-hot grilled hot dogs get smothered with a savory, slightly spiced stadium-style chili, a blanket of melty cheddar, and crisp minced onion — all tucked into a toasted brioche-style bun (or your favorite roll). For plant-based builds use Beyond or Impossible ground meat, swap beef broth for vegetable broth, and try Field Roast vegan hot dogs for great flavor.
This assembly comes together in about 30 minutes, making it ideal for backyard grilling, game-day crowds, or a quick weeknight that feels like a treat. Toast the buns, grill the dogs, spoon on the chili, then melt the cheese under the broiler for a hot, gooey finish.
Why You’ll Love This Recipe
Everything you want from a chili cheese dog in about 30 minutes: a quick stovetop chili with tomato paste and warm spices, grilled dogs with genuine char, toasted buns for crunch and structure, plus easy vegan swaps so everyone can enjoy.
For a cheesy, comforting side that pairs perfectly with these dogs try Cheesy Broccoli Rice Casserole alongside for a full, crowd-pleasing spread.
Ingredients You’ll Need
How to Make the Chili
- Heat a medium saucepan over medium heat and add 2 tablespoons olive oil. When the oil is hot, add half of the diced white onion and cook until translucent, about 5 minutes.
- Add the ground beef, 1/2 teaspoon kosher salt, and the minced garlic; break up the meat and cook until browned, about 5 minutes. If using leaner ground beef, add a teaspoon or two olive oil so it doesn’t stick.
- Stir in the 1/3 cup tomato paste, 2 cups beef broth, 1/2 teaspoon ground cumin, and 1/4 teaspoon ground cayenne. Mix and cook for about 1 minute, then reduce the heat to low and cover the pot to keep the chili warm while you prepare the hot dogs and buns. (If you’re using plant-based ground meat, replace the beef broth with vegetable broth.)
- Preheat your grill or a grill pan to high. Cook the hot dogs until grill marks appear and they are cooked through, turning as needed. Transfer the cooked hot dogs to a 200 degree F oven to keep warm while you finish toasting buns and assembling.
- Toast the hot dog buns in a hot grill pan with a teaspoon of butter (or vegan butter): press the buns down for about 1 minute, then flip and toast the opposite side for an additional 30 seconds. Repeat with remaining buns.
- Assemble each hot dog in a toasted bun. Add yellow mustard, spoon a generous portion of the warm chili over the dog, and top with 1/2 cup cheddar cheese (or another melty cheese). If the cheese doesn’t melt, place the assembled dogs under the broiler for about 1 minute. Finish with the remaining diced white onion and pickled jalapeños.
Make-Ahead Chili
This chili is ideal for making ahead. Cook it fully, cool to room temperature, then refrigerate in an airtight container for up to 3 days. For longer storage, freeze in portions for up to 3 months.
To reheat, gently warm the chili in a saucepan over medium-low heat, stirring and adding a splash of broth to loosen the sauce if it has thickened during storage.
- Refrigerate up to 3 days; freeze up to 3 months.
- Reheat slowly on the stovetop and add a splash of broth if necessary.
- Make double and freeze half for an instant game-day topping.
Best Grilling Methods
A hot outdoor grill gives the most authentic char and snap on hot dogs, but a heavy grill pan works well for indoor cooks. Either method produces those desirable grill marks and caramelized edges.
After cooking, keep the hot dogs warm in a 200 degree F oven while you toast buns and assemble so nothing cools before service.
- Outdoor grill: best char and smoky flavor.
- Indoor grill pan: great control and easy clean-up.
- Hold cooked dogs in a 200 degree F oven to keep them hot without overcooking.
Melting Cheese Tips
Top each assembled dog with a melty cheese like cheddar, American, or a good melting vegan cheese. If the cheese doesn’t melt from the chili’s heat alone, use the broiler for about 1 minute to get a gooey finish.
For vegan builds, choose a high-quality melting vegan cheddar or cheddar-style shreds and follow the same broiler trick—vegan cheeses often need a slightly longer moment under heat to become fully melty.
- Use a true melter (cheddar/American) for best stretch.
- Broiler for about 1 minute if needed—watch carefully.
- Vegan cheese may require an extra few seconds under the broiler to soften fully.
Tips for Success
Keep the chili warm: After stirring in the broth and spices, lower the heat and cover the pot—this keeps the chili saucy and ready while you grill dogs and toast buns.
Toasting buns: Use a teaspoon of butter or vegan butter in a very hot grill pan and press buns down briefly for crisp, golden contact points that resist sogginess.
Quick cheese melt: If the cheese isn’t melting enough on the assembled dog, pop them under the broiler for about 1 minute—watch closely so cheese browns but doesn’t burn.
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Frequently asked questions
Ready to grill?
Fire up the grill, warm the chili, and toast the buns for a fast, crowd-pleasing meal. With the broiler trick and a few simple swaps you can make classic chili cheese dogs for any diet in about 30 minutes.
Make extra chili for easy reheats or freezing—it’s the perfect shortcut for game days and busy weeknights.
Chili Cheese Dogs
Equipment
- medium saucepan
- grill
- grill pan
- oven
- broiler
Ingredients
- 1/2 white onion diced and divided
- 1 pound ground beef 85% lean/15% fat
- 1/2 teaspoon kosher salt
- 2 cloves garlic peeled and minced
- 1/3 cup tomato paste
- 2 cups beef broth
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cayenne
- 6-8 hot dogs
- 6-8 hot dog buns I like brioche buns
- yellow mustard
- 1/2 cup cheddar cheese or any other melty cheese you love
- 1/4 white onion minced
- pickled jalapeños as garnish
Instructions
- Heat a medium saucepan over medium heat and add 2 tablespoons olive oil. When the oil is hot, add half of the diced white onion and cook until translucent, about 5 minutes.
- Add the ground beef, 1/2 teaspoon kosher salt, and the minced garlic, breaking up the meat and cooking until browned, about 5 minutes. If using leaner ground beef, add a teaspoon or two of olive oil to prevent sticking.
- Stir in the 1/3 cup tomato paste, 2 cups beef broth, 1/2 teaspoon ground cumin, and 1/4 teaspoon ground cayenne. Cook, stirring, for about 1 minute, then reduce the heat to low and cover the pot to keep the chili warm while you finish the rest of the meal.
- Cook the hot dogs on a preheated grill or in a hot grill pan over high heat, turning until grill marks appear and the hot dogs are cooked through. Transfer the cooked hot dogs to a 200 degree F oven to keep warm.
- Toast the hot dog buns in a grill pan: add a teaspoon of butter to the pan and, when very hot, press the buns down in the pan for about 1 minute, then toast the opposite side for an additional 30 seconds. Repeat with remaining buns.
- Assemble the dogs by placing each hot dog in a toasted bun, adding yellow mustard, topping with a generous spoonful of the chili and then 1/2 cup cheddar cheese (or other melty cheese). If the cheese isn’t melting, place the assembled hot dogs under the broiler for about 1 minute. Finish with the remaining diced white onion and pickled jalapeños as garnish.
