Step By Step Instructions:

Cincinnati Chili Cheese Hot Dogs

If you absolutely LOVE Coney style hot dogs, there is no doubt in my mind that you are going to love this recipe for Chili Cheese Dogs! When I first saw the recipe for this Chili on Half Baked Harvest Blog, I knew that it was going to be a keeper. I’ve had this stuffed in squash, on hot dogs, and on top of spaghetti. Being born and raised in Ohio, Skyline Chili is a really big deal, and also a staple. If you’re not sure what I’m talking about, this is what we Ohioans grow up with! This recipe is an homage to this glorious restaurant! (We don’t have them here in NC so, the only way to taste home is to make them yourself!) 



I suggest making the Chili the day before the dogs, that’s what I did and it made for a super easy, & 20 minute weeknight meal! (Think, Sunday Chili night with a toppings bar, and then Chili Cheese Hot Dogs the next day!) 

Here is what you do: 

1. Warm up some leftover Chili on the stove or in a microwavable bowl 

2. Heat up 4 buns in the oven on 350 until toasty (or in a toaster oven)

3. Using a Grill Pan (or actual outdoor grill), grill the dogs and get them to your liking! I like mine to be a little burnt, kind of like if I had roasted them over an open fire 🙂

4. Chop up the white onion into little diced cubes 

5. Shred some Sharp Cheddar Cheese, enough to cover each dog 

6. Remove the chili from from heat, and buns from oven 

7. Place the bun on the place, add the dog, chili, cheese, onions, & top with mustard


  • 4 Nathans Hot Dogs 
  • 1 1/2 Cups Cincinnati Chili 
  • 4 Hot Dog Buns 
  • 1 Cup Sharp Cheddar Cheese, Shredded
  • 1/2 White Onion, Diced 
  • Yellow Mustard 
  • Any other toppings you wish to add to your dogs! 


Remember: I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making these delicious Cincinnati Chili Cheese Dogs  🙂