These easy Baked Chili Dogs are assembled and baked together in one pan, so a big batch is hot and ready to serve all at once. Loaded with chili, melted cheese, red onion, and pickled jalapeños, they’re perfect for game day, parties, or an easy family dinner.
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Pin ItWhy You’ll Love This Recipe
Theese cheesy oven baked chili dogs are a prime example of the kind of low-effort food I love for football season.
My philosophy for game day food is to keep it as hands-off as possible so I don’t miss the fun part: socializing with friends and family and watching the game!
Beyond game day, they’re also a fun, kid-friendly choice for sleepovers, casual gatherings, or any time you have a houseful of hungry teenagers to feed.
- Ready all at once: Eight chili dogs bake together in one pan, so everyone can eat while they’re hot.
- Quick and easy: Canned chili and a handful of simple ingredients keep prep and cost to a minimum.
- Easy cleanup: Everything is assembled and baked in one dish for an easy meal with minimal cleanup.
- Great for a crowd: They’re perfect for game day, parties, or a fun and easy family dinner.
- Easy to customize: Choose canned chili with or without beans, or use your favorite homemade chili. Go mild or spicy with the pickled jalapeños to suit your taste.
Ingredient Notes
- Hot dogs: Use your favorite classic beef, pork, turkey, or chicken hot dogs. An 8-count package fits nicely in a 13- x 9-inch baking dish.
- Hot dog buns: Standard-size buns work best and allow all eight chili dogs to fit snugly in the pan.
- Chili: A can of chili with or without beans keeps this recipe quick and easy. For a homemade option, try my Hot Dog Chili, a bean-free chili made specifically for chili dogs. If you prefer chili with beans, my Ground Beef Chili or Turkey Chili would also be delicious.
- Cheese: A combination of sharp cheddar cheese and Monterey Jack cheese melts beautifully and adds great flavor. For the smoothest melt, shred the cheese yourself.
- Red onion: Adds fresh flavor, come color, and a little bite.
- Pickled jalapeños: This small addition is what makes these Baked Chili Dogs extra special, adding a nice tangy kick. I use Mezzetta “Tamed” Jalapeño Peppers, which add tons of flavor and just a touch of heat. If you like things very spicy, go with the “Hot.” But be warned, the “Hot” are HOT!
How to Make Baked Chili Dogs
- Arrange the buns in a lined baking dish and place a hot dog in each bun.
- Spoon the chili evenly over the hot dogs.
- Top with the shredded cheese, red onion, and pickled jalapeños.
- Cover and bake at 375°F for 30 minutes. Let the chili dogs rest briefly before serving.
Valerie’s Tips
- Choose your pan: A 13- x 9-inch baking dish will hold all eight chili dogs snugly. You can use a slightly larger dish if you’d like a little more room between them.
- Line the baking dish: Use parchment paper or aluminum foil for easy cleanup.
- Prevent sticking: Coat the underside of the foil used to cover the dish with nonstick cooking spray so the melted cheese doesn’t stick when you remove it.
- Serve them promptly: These are best served soon after baking while the buns are warm and the cheese is melted. You can assemble them shortly before baking, but I wouldn’t recommend preparing them far in advance because the chili can begin to soften the buns.
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Ingredients
- 8 hot dog buns
- 8 hot dogs
- 15 ounce can chili, (with our without beans)
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded Monterey jack cheese
- ¼ cup diced red onion
- ¼ cup diced jalapeño pepper rings, mild or hot
Instructions
- Preheat oven to 375 °F. Line a 13- x 9-inch or slightly larger dish with parchment paper or foil.
- Place the hot dog buns in the prepared pan and place a hot dog in each bun. Top each hot dog with some chili, dividing it evenly between all the dogs. Evenly distribute the cheese over the top and then top with the diced red onion and diced jalapeño.
- Spray the back side of a large sheet of foil with nonstick cooking spray. Cover the pan with the foil, coated side down and bake in the preheated oven for 30 minutes.
- Remove from the oven, remove foil and allow them to sit for a couple of minutes. Use a spatula to remove the chili dogs from the pan.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!
This post was originally published on January 18, 2014. It has been updated with new text and images.
Was wondering if you could put these in a foil pan and do them on the grill for an easy camping dinner. What do you think?
I think it would work! Let me know how it goes if you try it.
This is absolutely genius! Not only does it feed a crowd, but it’s inexpensive! We throw a lot of get-togethers here and we get invited to a lot of potlucks. Particularly during this time of the year when the weather is nice. I’m always looking for fantastic, yet economical recipes to wow guests with. This is a wonderful thing! Thanks for sharing!
You’re very welcome, Christine 🙂
I don’t eat hot dogs very often, but these chili dogs look really good. Thanks for sharing.
Also, I’ve shared this on my Super Bowl Recipe Roundup: https://karylskulinarykrusade.com/recipe-roundup-super-bowl/
I use basically the same recipe only thing i do differently is split the hot dogs not completely in half that way more of the fillings fill a little more of the hot dog.
Putting hot dogs in the oven for 30 minutes will not make buns too toasty??? The hot dogs are cooked through and there is no necessary boiling, etc. to do??? I love this recipe so easy just had those 2 questions for you.
They do get slightly toasty but covering the pan with foil prevents them from toasting too much. I think they are just right! And, yes, hot dogs are fully cooked but always check your package if unsure. It is still recommended that you heat them before consuming. After 30 minutes at 375 they will be heated through and ready to eat. Click HERE for more information on this from the FSIS.
Thank you.
Um, dude, I’ll be right over. You saved me some right?
Of course! 🙂
Perfect when you have a group and don’t want to spend all you time in the kitchen.
i use fresh jalepeno’s and onions and tomatos always, we can not have a chili dog with out it
I’d love them with tomatoes too. Yum!
These look yummy! What texture do the buns get? I couldn’t tell if they are more like a steamed bun or toasted.
They get just slightly toasty, Beckie. It works beautifully!
You girls are hilarious. I was a truck driver too for both. Can’t wait to feature these tomorrow!
I’m super excited too, Julie! 🙂
You certainly know how to cook for a crowd of guys, Valerie! And one single pregnant lady for that matter… I could down a dozen of these scrumptious chili dogs! They look amazing.
Georgia, I ate like a truck driver through each one of my pregnancies so I’m totally with you! Enjoy this time and go for it. That’s might advice. Somebody get this girl a chili dog! 🙂
Val – I thought I had a good chili dog recipe but this one blows mine out the door. I LOVE IT. The addition of jarred jalapeño – brilliant.