Homemade Chili Cheese Dog Recipe

this RECIPE

For Father's Day every year, to show my appreciation for Dustin and how awesome of a dad he is, I asked him if there was something special like these dark chocolate peanut butter cups he would like me to make for dinner.   Anything's on the table: rack of lamb, lobster bisque, pan fried steak... Nothing's too good or expensive for the wonderful father of our kiddos.

And, every year, without even blinking, his eyes light up, he grins, and he immediately requests my homemade chili cheese dog recipe.

And, every year, my heart smiles a little when he does.  Because I know it's what he's going to request.

This homemade chili cheese dog recipe is easily at the top of Dustin's "last meal" list, next to a Texas brisket sandwich with a side of barbecued ham and homemade fried okra, a cold Dr. Pepper, and a breakfast burrito from this hole-in-the-wall liquor store in Carpinteria, CA we used to go to all the time.

My "last meal" would have to be a good BLT with perfectly toasted sourdough bread, crisp lettuce, crunchy, yet chewy bacon, heavy on the mayo and perfectly ripe tomatoes.  Oh, and an iced sweet tea.  And maybe a thick slice of New York cheesecake with fresh strawberries.  And...

But I digress as usual.

These chili cheese dogs are quite flavorful.  The chili is sweet, tangy, and bold with a little kick to it.

Plain and simple.  Not pretty.  Not fancy.   Just some good ol' chili.

And Dustin loves it.  Every year 🙂

Homemade Chili Cheese Dog Recipe

Lacey Baier

This is the best homemade chili cheese dog recipe ever. We love it and hope you will, too.

5 from 6 votes

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Dinner

Cuisine American

Servings 6

Calories 572 kcal

Equipment

• Stock Pot or Large Deep Skillet

*This post may contain affiliate links for products I use often and highly recommend.

Ingredients

  

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FOR THE CHILI:

• ▢ 1 tablespoon olive oil
• ▢ 1 yellow onion diced
• ▢ 1 lb lean ground beef
• ▢ 6 oz tomato paste
• ▢ ½ cup ketchup
• ▢ 2 tablespoon Worcestershire sauce
• ▢ 2 teaspoon apple cider vinegar
• ▢ ½ teaspoon kosher salt
• ▢ ½ teaspoon freshly ground black pepper
• ▢ ½ teaspoon paprika
• ▢ 1 teaspoon cumin
• ▢ ½ teaspoon ground ginger
• ▢ ¼ teaspoon cayenne pepper
• ▢ 2 cups chicken broth

FOR THE DOGS

• ▢ 6 hot dog buns
• ▢ 6 hot dog franks I use Ball Park all-beef franks, preferably grilled
• ▢ 1 cup cheddar cheese shredded

Instructions

 

• Heat olive oil over medium-high heat in deep pot.
• Add the onion and cook until sweating, about 3-4 minutes.
• Add the ground beef and cook over medium-high heat until well-browned, about 8-10 minutes.
• Add tomato paste, ketchup, Worcestershire sauce, vinegar, salt, pepper, paprika, cumin, ginger, and cayenne, and stir together, making sure all the meat is broken up into small pieces.
• Add the chicken stock and bring to a simmer.
• Stirring occasionally, simmer over low heat until chili thickens, about 10-12 minutes.
• Serve over grilled hot dogs and garnish with shredded cheese.

Video

Nutrition

Calories: 572 kcalCarbohydrates: 39.3 gProtein: 32.8 gFat: 31.5 gSaturated Fat: 12.5 gCholesterol: 93.2 mgSodium: 1326.8 mgFiber: 2.7 gSugar: 13.2 gVitamin A: 550 IUVitamin C: 14 mgCalcium: 250 mgIron: 5.4 mg

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