This hot dog recipe is so yummy, ooey-gooey, and delicious that you will need a fork and knife! It’s not your typical handheld hot dog found at the State Fair or backyard barbecue but a wonderful melding of fabulous flavors and quite a mess if you’re not prepared. Hence…the fork and knife. My mother made baked hot dogs and I have slightly adapted her recipe but the concept is still the same. Be prepared as this recipe is certainly a splurge and sinfully delicious. I use my homemade beef chili (recipe coming soon) but feel free use your favorite recipe or prepared.

Step 1: Add mustard to the buns.

Step 2: Add hot dogs, chili, cheese, and onion.

Step 3: Enjoy!

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Oven-Baked Chili Cheese Dogs

8 servings

Author Chef Tiffany Blackmon

Ingredients

• 8 split hot dog buns
• 2 ½ tablespoons yellow mustard
• 8 hot dogs
• 2 cups prepared chili
• 1 ½ cups shredded cheddar cheese
• ½ cup white onion chopped

Instructions

• Preheat oven to 350º F. Line a large jelly roll pan with aluminum foil or parchment paper.  Arrange hot dog buns on the pan, cut side up.  Evenly spread mustard on inside of buns.  Place hot dogs in each bun.  Layer chili, cheese and onion on each hot dog.  Bake for 25-30 minutes or until hot and bubbly.  Serve immediately.

Notes

Kitchen Tip 

~I used Applegate’s “Great Organic Hot Dog” which is completely free of preservatives and made with organic, grass-fed beef. It also comes in turkey and chicken, so there’s a hot dog option for everyone. 

~I used my homemade chili recipe, coming soon!  You can substitute your personal recipe or commercial.