Chili Cheese Dog Casserole
Cooking for a crowd and want to wow them? This Chili Cheese Dog Casserole is fully customizable to every taste and can be made spicy or less spicy depending on if you're making this for kids. It is one of the top-requested and loved recipes in our family!
Ingredients
Chili
- ½ pound lean ground beef
- ½ pound ground pork
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon ground cumin
- A pinch of salt or to taste
- Black pepper to taste
- 6 oz tomato paste
- ½ cup ketchup
- ¼ cup chicken or beef broth
- 1 teaspoon dijon mustard
- ¼ teaspoon Worcestershire sauce
Hot Dogs
- 7 Hot dogs
- 7 Hot dog buns
- 1 ½ cup Colby Jack cheese, shredded
Toppings:
- Finely diced red onion,, crumbled feta or cotija cheese, tortilla chips, sour cream
Instructions
- Preheat oven to 375 F. Spray the baking dish with cooking oil. Set aside.
- Heat olive oil over medium-high heat in a large skillet. Add the ground meat and cook until well-browned breaking the meat apart.
- Drain the excess fat and wipe down the skilelt with paper towels if needed.
- Stir in ketchup, dijon mustard, tomato paste, broth, Worcestershire sauce, salt, pepper, paprika, chili, cumin, and cayenne. Stir to combine until the meat is fully covered.
- Simmer on lower heat until the mixture thickens. The longer the better (15-30 minutes).
- Meanwhile, grill the hot dogs and toast the buns. Then transfer the hot dogs to a prepared baking dish, and add a generous amount of chili on each. Sprinkle with cheese all over and bake for 5 minutes or until cheese is melted.
- Add toppings and serve while warm.
Notes
Makes about 7 hot dogs. Depending on how many toppings you want to add you may want to increase or decrease the hot dog amount and make even 8 for example. I used a slightly smaller baking dish than 9x13 and hence it is only 5, the rest I baked separately later to keep them fresh. In a 9x13 dish, you should be able to squeeze in 7 easily.
Tried this recipe?Let us know how it was!