I still remember the smell of my dad’s chili simmering on a Saturday afternoon. It wasn’t fancy, but it was the best thing in the world, especially when he’d use the leftovers to make chili dogs the next day. This recipe is all about that feeling, but turned into a super easy casserole that feeds a whole crowd.
We’re going to make a simple, amazing chili from scratch and bake it all together with hot dogs and cheese until it’s bubbly and perfect. This is the kind of meal that makes everyone at the table happy. I promise, you can totally do this, and it’s going to be a huge hit.
What You’ll Need
Getting your ingredients ready first makes everything go so much smoother. I learned that the hard way after running to the store mid-recipe more times than I can count. This is everything you’ll need to make the magic happen.
For the Hearty Chili
This isn’t a super spicy chili, it’s designed to be a perfect topping. It’s rich and meaty and comes together faster than you’d think. Don’t be afraid of the ingredient list; it’s mostly stuff you probably have in your pantry right now.
| Ingredient | Amount |
|---|---|
| Lean Ground Beef (85/15) | 2 lbs |
| Yellow Onion | 1 large, chopped |
| Garlic | 4 cloves, minced |
| Tomato Sauce | 1 (15 oz) can |
| Diced Tomatoes | 1 (15 oz) can, undrained |
| Kidney Beans (canned) | 1 (15 oz) can, rinsed |
| Chili Powder | ¼ cup |
| Ground Cumin | 1 tbsp |
| Smoked Paprika | 1 tsp |
| Brown Sugar | 1 tsp, packed |
| Salt | 1½ tsp |
| Black Pepper | 1 tsp |
| Olive Oil | 1 tbsp |
For Assembling the Casserole
This is where it all comes together. The choice of hot dog and bun makes a bigger difference than you might think, so try to get good ones if you can.
| Ingredient | Amount |
|---|---|
| All-Beef Hot Dogs | 1 (8-pack) |
| Hot Dog Buns | 1 (8-pack) |
| Sharp Cheddar Cheese | 3 cups, shredded |
| Yellow Mustard (optional) | For drizzling |
| Diced Onions (optional) | For topping |
The Tools for the Job
You don’t need any fancy kitchen gadgets for this one. Just the basics will do.
- Large Pot or Dutch Oven: This is for making the chili. A heavy-bottomed pot works best because it keeps the chili from scorching on the bottom.
- 9×13 inch Baking Dish: The classic casserole dish. Glass or ceramic is perfect.
- Wooden Spoon or Spatula: For breaking up the ground beef and stirring the chili.
- Cheese Grater: A box grater is great. Please, please grate your own cheese if you can.
- Knife and Cutting Board: For chopping that onion and garlic.
My Top Pro Tips for Success
Over the years, I’ve made about a million batches of chili. Here are a few little tricks I’ve picked up that make a huge difference, especially in a recipe like this.
- Bloom Your Spices. Don’t just dump the chili powder and cumin into the pot with the liquids. After you cook the onions and garlic, add the spices directly to the pot and stir them around in the hot oil for about a minute. This little step wakes them up and makes their flavor so much deeper and richer. You’ll smell the difference immediately.
- Grate Your Own Cheese. I know the bags of pre-shredded cheese are convenient, but they have stuff like potato starch added to keep the shreds from clumping. That same stuff keeps it from melting into that perfectly gooey, creamy layer you want. Grating a block of cheddar takes two minutes and the result is a million times better.
- Give the Buns a Quick Toast. This is my secret weapon against soggy casserole bottoms. Before you put anything in the baking dish, split the buns and lay them open-faced on a baking sheet. Pop them in the oven for just 3-4 minutes, just until they’re lightly golden. This creates a little barrier that helps them stand up to the chili.
Let’s Get Cooking: Step-by-Step Instructions
Alright, let’s break this down into easy-to-follow steps. Just take it one step at a time and you’ll be fine.
Part 1: Making That Amazing Chili
Step 1: Heat the olive oil in your big pot or Dutch oven over medium-high heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until it starts to get soft and translucent.
Step 2: Add the ground beef to the pot with the onions. Use your spoon to break it up into small crumbles. Cook until it’s all browned and no pink is left. This usually takes about 7-8 minutes. Once it’s cooked, drain off most of the extra fat, but leave a little bit in there for flavor.
Step 3: Add the minced garlic, chili powder, cumin, and smoked paprika to the pot. Stir everything constantly for about one minute. This is that “blooming” step I was talking about. Your kitchen is about to smell incredible.
Step 4: Pour in the can of tomato sauce and the can of diced tomatoes (with their juice). Add the brown sugar, salt, and pepper. Stir it all together, scraping up any tasty browned bits from the bottom of the pot.
Step 5: Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer with the lid slightly ajar for at least 30 minutes. The longer it simmers, the better it gets. You want it to thicken up into a real chili, not a soup.
Step 6: After it has thickened, stir in the rinsed kidney beans. Let them heat through for about 5 more minutes. Give it a final taste and add a little more salt or pepper if you think it needs it.
Part 2: Assembling Your Masterpiece
Step 1: Preheat your oven to 375°F (190°C). While it’s heating up, lightly grease your 9×13 inch baking dish.
Step 2: Place your lightly toasted hot dog buns in the bottom of the dish, split-side up. You might have to snuggle them in there a bit to make them fit.
Step 3: Nestle one hot dog into each bun. It’s okay if they’re cozy. They’re about to be covered in chili and cheese.
Step 4: Spoon that beautiful, thick chili all over the hot dogs and buns. Try to cover everything evenly. You want every single bite to have chili in it.
Step 5: Sprinkle the entire top with your freshly shredded cheddar cheese. Be generous! This is a chili cheese dog casserole, after all. The cheese is a key player.
Step 6: Place the dish in the preheated oven and bake for 20-25 minutes. You’ll know it’s done when the chili is bubbling around the edges and the cheese on top is completely melted and slightly golden.
Step 7: Carefully take it out of the oven and let it rest for about 5-10 minutes. This is the hardest part, I know. But it lets everything settle so it doesn’t fall apart when you serve it. Top with a drizzle of mustard and some diced onions if you like.
Fun Swaps and Tasty Variations
One of the best things about a casserole is that you can change it up based on what you like or what you have on hand.
- Change the Meat: Not a beef person? Use ground turkey or ground chicken instead. For a vegetarian version, you can use a plant-based ground “meat” or just add an extra can or two of beans.
- Try a Different Topping: Instead of buns, try laying down a layer of tater tots on the bottom. Or, bake the chili and dogs first, then top it with a cornbread batter and bake again until the cornbread is cooked through.
- Spice It Up: If you like heat, add a chopped jalapeño in with the onion, or add a pinch of cayenne pepper with the other spices. Using pepper jack cheese instead of cheddar is also a great way to add a little kick.
Make-Ahead and Storage Tips
Life gets busy, so it’s always good to know how you can prep things ahead of time.
Making it Ahead: You can make the chili up to 3 days in advance and keep it in an airtight container in the fridge. The flavors actually get even better overnight. You can also assemble the entire casserole (without baking) a few hours before you need it. Just cover it with foil and pop it in the fridge. You may need to add 5-10 minutes to the baking time if it’s going into the oven cold.
Storing Leftovers: Cover the baking dish tightly with foil or transfer the leftovers to an airtight container. It will keep in the refrigerator for up to 4 days.
How to Reheat: The best way to reheat it is in the oven. A 350°F oven for about 15-20 minutes will warm it through and keep the cheese nice and melty without making the buns too soggy. You can use a microwave in a pinch, but the texture won’t be quite as good.
What to Serve on the Side
This casserole is a pretty hearty meal all by itself, so you don’t need much to go with it. A simple side salad with a vinaigrette is perfect to cut through the richness. A creamy coleslaw or some crunchy pickles also works really well. On a summer day, some fresh corn on the cob would be fantastic.
Frequently Asked Questions
Q1. Can I use canned chili instead of making it from scratch?
Ans: You absolutely can. If you’re short on time, a couple of cans of your favorite chili will work. Just know that homemade chili gives you way more control over the flavor.
Q2. Can I freeze this casserole?
Ans: Yes! You can freeze it baked or unbaked. Wrap the dish tightly in two layers of foil and it will keep in the freezer for up to 3 months. To cook from frozen, bake it covered at 375°F for about an hour, then uncover and bake for another 15-20 minutes until bubbly.
Q3. My chili seems a little watery. What should I do?
Ans: No problem, that’s an easy fix. Just let it simmer on the stove a little longer with the lid off. The extra liquid will evaporate and it will thicken up perfectly.
Q4. What are the best hot dogs to use for this?
Ans: I really like all-beef franks because they have a great flavor and hold their shape well during baking. But honestly, any hot dog that your family loves will work just fine.
Wrapping Up
This casserole is more than just a meal; it’s fun and comforting and brings people together. It’s perfect for a game night, a family dinner, or just a Tuesday when you need something delicious and easy. The smell of it baking will make your whole house feel like a home.
So go on and give it a try. I know you’ll love it. When you make it, come back and leave a comment below. Tell me how it went, if you made any changes, or if you have any questions. I love hearing from you
