Easy Spicy Chili Dog Casserole

This family-style casserole layers bite-size hot dogs and torn bun pieces with canned chili, onion, jalapeños, and melted sharp cheddar. It bakes in one dish for a fast, hearty dinner with classic chili dog flavor and optional heat.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 8 servings

Ingredients Method Notes

Ingredients

Main Ingredients

8 hot dogs Hot dogs
8 buns Hot-dog buns
2 15-ounce cans Chili, preferably with beans
1 cup Shredded sharp cheddar cheese
1/2 cup Finely chopped onion

Spicy Additions

1/4 cup Sliced pickled jalapeños
1/4 teaspoon Cayenne pepper or hot sauce

For the Pan

as needed Cooking spray or butter

Method

Step-by-Step

Heat the oven to 350°F (175°C), then lightly grease a 9-by-13-inch baking dish with cooking spray or a little butter.
Cut each hot dog into bite-size pieces. Cut or tear each bun into roughly 1-inch pieces so the bread can absorb the chili while retaining some texture.
Arrange the bun pieces in an even layer in the prepared baking dish, then distribute the hot-dog pieces over the bread.
Spoon both cans of chili evenly over the hot dogs and buns. Sprinkle the chopped onion and sliced pickled jalapeños over the chili.
Cover the casserole with the shredded sharp cheddar. Add the cayenne pepper or hot sauce if you want a hotter finish.
Bake the casserole uncovered for 20 to 25 minutes, until the chili is hot and bubbling and the cheese is fully melted.
Let the casserole rest for 5 minutes before serving. Finish individual portions with sour cream, sliced scallions, or extra jalapeños if desired.

Notes

Sturdy or slightly stale buns work best because they absorb chili without becoming completely mushy. For better browning, reserve a small portion of the cheese and sprinkle it over the casserole during the final 5 minutes of baking. Chili with beans is the common economical family-style choice, while chili without beans creates a smoother texture.