Oven Baked Hot Dogs Recipe

I’m excited to share my Chili Cheese Dogs recipe that makes simple hot dogs a make-ahead favorite for lunches, potlucks, and game day.

I always thought chili dogs were a tailgate thing, until I pulled together this Oven Baked Hot Dogs version that hits way harder than the usual. Hot dogs get a little crisp, the chili melts into the bun and that shredded sharp cheddar cheese goes gooey in all the right places.

It’s messy, dumbly satisfying and people always ask how I did it. If you’re curious about Cook Hot Dogs In Oven tricks or why these Chili Cheese Dogs taste richer than the ones from the stand, you’ll want to read on.

No nonsense, just big flavor.

Ingredients

• Beef hot dogs give protein and savory juiciness, higher in fat though, not super lean.
• Soft buns add carbs and comfort, can be whole grain for more fiber and nutrition.
• Chili brings meaty depth and spices, adds savory sauce, may be high in sodium.
• Sharp cheddar melts great, gives calcium and fat, packs bold flavor and salt.
• Raw onion adds bite and a little crunch, low calorie and vitamin C.
• Butter browns and enriches, oil helps crisping, both add calories so use wisely.
• Salt lifts flavors but watch sodium, pepper adds mild heat and aroma.

Ingredient Quantities

• 1 lb (about 8) hot dogs, beef or your favorite
• 8 soft hot dog buns
• 1 can (15 oz) chili, about 2 cups, canned or homemade
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup finely chopped yellow onion
• 2 tablespoons unsalted butter, melted
• 1 tablespoon vegetable oil or olive oil
• Salt and freshly ground black pepper, to taste

How to Make this

1. Preheat oven to 425 F and line a rimmed baking sheet with foil for easy cleanup, then give the foil a thin brush of oil so the hot dogs dont stick.

2. Lightly score each hot dog with 3 shallow diagonal cuts or poke them a few times with a fork, this helps them cook evenly and get a bit crispy without bursting.

3. Toss the hot dogs in the tablespoon of oil and season with a pinch of salt and freshly ground black pepper, spread them out on the sheet leaving space between each.

4. Bake the hot dogs 10 to 12 minutes, turning once halfway, until they are browned and the skins have started to crisp.

5. While the dogs bake, warm the chili in a small saucepan over medium low heat, stirring occasionally so it doesnt stick; keep it at a gentle simmer so its hot when you assemble.

6. Split the buns but dont pull them apart completely, brush the inside and top lightly with the melted butter, place buns cut side up on a second baking sheet and toast in the oven 2 to 3 minutes until slightly golden, watch closely so they dont burn.

7. Remove hot dogs and buns from the oven, nestle a hot dog into each bun, spoon about 1/4 cup of hot chili over each dog (more if you like), sprinkle the chopped yellow onion over the chili.

8. Divide the shredded sharp cheddar evenly over the hot chili dogs and return them to the oven for 2 to 4 minutes until the cheese melts and gets gooey, or switch to broil for 30 to 60 seconds if you want faster browning but watch them close.

9. Let the assembled dogs rest 1 minute so the cheese sets a bit, then season with a little extra black pepper if you like and serve immediately.

10. Quick tips: use foil under the sheet for easier cleanup, score dogs shallowly not deep, warm the chili fully so it doesnt cool the cheese, and if you want extra crisp buns toast the outside briefly face down on the hot pan for 20 seconds.

Equipment Needed

1. Rimmed baking sheet, lined with foil for easy cleanup
2. Second baking sheet or oven safe tray, for toasting the buns
3. Pastry brush or silicone brush, to oil the foil and brush melted butter on buns
4. Sharp knife or paring knife (or a fork), to score or poke the hot dogs lightly
5. Large bowl, to toss the hot dogs with oil and seasonings
6. Tongs, for turning the hot dogs and placing them in buns
7. Small saucepan and wooden spoon or silicone spatula, to warm and stir the chili
8. Measuring spoons/cup and a small ladle or 1/4 cup scoop, for portioning the chili
9. Oven mitts or pot holders, to safely handle hot sheets and pans

FAQ

Oven Baked Hot Dogs Recipe Substitutions and Variations

• Hot dogs: swap for turkey or chicken dogs, smoked kielbasa, or plant-based/vegan dogs for a lighter or vegetarian option, they crisp up about the same so just watch the cook time.
• Buns: use brioche or pretzel buns for richer flavor, split soft dinner rolls or slider buns for smaller portions, or go lettuce wraps to cut carbs.
• Chili: replace the canned chili with 2 cups warmed baked beans, sloppy joe mix, or a homemade chili con carne, adjust seasoning if it’s milder or spicier.
• Sharp cheddar: swap for pepper jack for heat, Colby Jack or mozzarella for milder, or use a vegan shredded cheese if you need dairy free.

Pro Tips

– Warm and thicken the chili so it stays hot and doesn’t make the bun soggy. If canned chili seems runny, simmer it a few minutes to reduce, or stir in a teaspoon of cornstarch mixed with a little cold water and heat till it thickens. Keep it on very low heat while you finish the dogs so the cheese melts fast.

– Grate cheese from a block, not the pre-shredded stuff. Pre-shredded has additives that stop it melting smoothly. Coarser shreds melt gooey and brown nicer, so tear or shred bigger pieces if you want that stringy, melty pull.

– For extra crisp skin use a wire rack on your sheet pan so air circulates around the dogs. Score them shallowly or poke with a fork so they crisp without bursting, and give each dog space on the pan so they brown instead of steam.

– Don’t skip buttering and toasting the buns, but watch them closely because they go from golden to burned fast. If you like an even crunch, after toasting inside, press the outside quickly on a hot skillet for about 20 seconds. Also, finish with a quick sprinkle of fresh pepper or a dash of vinegar based hot sauce to cut the richness.