This chili dog recipe is unthinkably easy to make from a hot dog, chili, cheese, and onion. A robust appetite also helps.
- Quick Glance
- Quick Glance
- 10 M
- 10 M
- Makes 2 to 4 chili dogs
Preheat the broiler. Split open the hot dog buns, place them on a baking sheet, and slide the buns under the broiler until toasted to the desired degree of doneness. Don’t turn your back on them as your buns could go from lightly toasted to ashes in seconds.
Place a small skillet over medium heat. Plop the hot dogs in the skillet and heat, turning as necessary, until browned on all sides and warmed completely through.
Situate a hot dog on each bun. Spoon a bunch of chili over each hot dog and then smother the chili and hot dog with cheese. If desired, slide the plate in the microwave or, if using an oven-safe plate, under the broiler and heat until the cheese melts, 25 to 35 seconds in the microwave or about 1 minute under the broiler. Be careful as the plate will be quite hot.
Sprinkle the chili dog with the onion and dive in. A fork and knife are recommended. Don’t forget ample napkins. Originally published March 16, 2016.
Recipe Testers' Reviews
As a native Detroiter, I grew up with a different idea of what a chili dog was, and it was called a “Coney.” A Coney is a hot dog topped with soupy chili, copious amounts of onion, and bright yellow French’s mustard. The two most famous restaurants that serve them are Lafayette Coney Island and American Coney Island in downtown Detroit, and a trip to Tiger Stadium always involved a visit to Coney. So I know my chili dogs, and I’d say that this recipe is a pretty good approximation. I am delighted to have this recipe in my repertoire and take pleasure in the knowledge that I have a stash of this chili in my freezer for those Coney or chili dog cravings!
I divided the chili into two batches, adding beans to one half and leaving the other half bean free. Because—in my humble opinion, beans just don’t belong in chili dog chili! For the chili dog, I adjusted mine to reflect the Coney-style I grew up with. I used the chili with no beans and diluted it even more before topping my hot dog.
Make sure to purchase hot dogs in natural casings, not skinless, as you really want that snap. And honestly, the best bun for the job is a regular white supermarket bun, just warmed up in the microwave. I adorned this beauty with plenty of chopped onions, and copious amounts of French’s mustard—that’s how they do it in Detroit! 1 cup chili per dog seemed like a lot; I only needed 1/2 cup per chili dog.
What's not to like? Who doesn't love chili dogs? If the chili can be made ahead, frozen, easily reheated, and used for a variety of other recipes, then you're sure to have a winner.
The chili dogs themselves came together in 10 minutes. To thaw the frozen packets I simply used the defrost feature for weight on my microwave. Once thawed, I transferred the chili to a microwave-safe bowl and continued to use the microwave to heat it through. I used my second batch of chili to make "chili nachos," which were a huge hit. (It's worth noting that the recipe is for 2 dogs and calls for 2 cups of chili but you could easily make 4 dogs with this amount and still have a hearty portion.) I prepared my dogs according to the recipe, but I did add a little mustard, too.