These Grilled Chili Cheese Dog Sandwiches are outrageously delicious. Perfect for feeding a group on game day!
If you love bold comfort food, this chili cheese dog grilled cheese is for you. It’s an indulgent mash-up of a chili dog and a grilled cheese sandwich — messy, cheesy, and seriously satisfying.
Homemade Chili
The chili is the heart of this sandwich. For a deep, rich flavor I typically simmer chili for an hour or more, but because this recipe yields a smaller batch you can reduce the time. The key is to simmer until the chili becomes thick — if it’s too runny it will escape the sandwich and make the bread soggy.
Can I use leftover chili?
Yes. Leftover chili is perfect here. Let it come closer to room temperature before assembling so it heats through properly when you cook the sandwich.
Can I make the chili ahead?
Absolutely. Cool it, then store in the fridge for a few days or freeze until needed.
Process overview: fry onion and red pepper, add garlic, brown the beef, stir in tomato paste, add stock/tomatoes/beans and seasonings, then simmer and thicken.
Chili Cheese Dog Grilled Cheese
For the sandwiches you only need the thickened chili plus hot dogs, cheese, sturdy bread and butter. They’re assembled like a grilled cheese with hot dogs and a big spoonful of chili inside.
What bread to use?
Pick large, thick, sturdy slices so they hold the filling without falling apart. A white bloomer or a similar hearty loaf works well.
What cheese to use?
A combination of Monterey Jack and a Mexican cheese blend gives great melt and flavor. Cheddar is a tasty substitute if you prefer.
Process overview: butter bread, place butter-side-down in the pan, add Monterey Jack, add hot dogs, spoon in chili, sprinkle Mexican cheese blend, top with bread butter-side-up, then cook until golden and gooey.
When flipping, go slowly so the filling stays inside. Serve hot and expect deliciously messy bites.
- Crisp recommendation: Use a sturdy chip like a tortilla chip to scoop up any filling that escapes.
- Side suggestion: Tortilla chips or individual nachos are perfect, or try sweet potato fries for a twist.
How to make a Chili Dog Sandwich (Full Recipe)
Chili Cheese Dog Grilled Cheese
Equipment
- Large frying pan & wooden spoon
- Sharp knife & chopping board
- Spatula/turner
- Jug (for stock)
- Sieve/colander (for draining beans)
- Side bowl (to cool chili)
Ingredients
Chili
- 1 lb / 500 g ground beef (10–12% fat preferred)
- 1 x 14 oz / 400 g can kidney beans, drained & rinsed
- 1 x 14 oz / 400 g can chopped tomatoes
- 1 cup / 240 ml beef stock
- 1 medium white onion, finely diced
- 1 medium red pepper, finely diced
- 2 cloves garlic, finely diced
- 1.5 tbsp Worcestershire sauce
- 1 heaped tbsp tomato paste
- 1 tbsp each: paprika, cumin, chili powder (adjust to taste)
- 1 tsp sugar (or to taste)
- 1/2 tsp each: ground coriander, oregano, salt
- 1/4 tsp black pepper
- Olive oil, as needed
Grilled Cheese
- 12 large thick slices of bread (sturdy)
- 12 hot dogs, sliced lengthways
- 12 square slices Monterey Jack (or Cheddar)
- 1 1/2 cup / 150 g Mexican cheese blend (or second cheese)
- Butter, as needed
Instructions
- In a large pan over medium heat, add a drizzle of olive oil then the onion and red pepper. Fry until soft and slightly browned, add garlic and fry 1–2 minutes more. Add the beef and break it up; cook until browned. Drain excess fat if needed.
- Stir in the tomato paste and cook a couple of minutes. Add beef stock, chopped tomatoes, Worcestershire sauce and kidney beans, then add paprika, cumin, chili powder, oregano, ground coriander, salt, sugar and pepper. Stir well, reduce heat slightly and simmer until the chili has thickened, stirring occasionally (about 30–45 minutes). The chili must be thick to avoid soggy bread. Once thick, place the chili in a bowl to cool and clean the pan.
- Butter one side of each bread slice. Place two slices butter-side-down in the pan, top with Monterey Jack, then add two hot dog halves per sandwich. Spoon a generous portion of chili over the hot dogs, sprinkle with the Mexican cheese blend, then top with the second slice of bread butter-side-up. Turn heat to medium and fry both sides until golden and the cheese is melted. Repeat for remaining sandwiches.
- Slice in half and serve immediately.
Quick Demo
Notes
a) Make Ahead Chili – Make the chili ahead and store in the fridge for 3–4 days or in the freezer for up to a month. Bring it to room temperature before assembling sandwiches so it heats through properly.
b) Using Leftover Chili – Leftover chili works great. This recipe yields roughly 4 cups of chili (about 2/3 cup per sandwich).
c) Scaling – Adjust servings as needed; if using ready-made chili plan for about 2/3 cup per sandwich.
d) Calories – Estimates assume 1 tbsp of butter per sandwich, 10% beef and 1/2 tbsp olive oil for frying.
Nutrition
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