Hot Dog Avenue is a fun, customizable way to serve classic street-style hot dogs, loaded with a savory beef chili, creamy cheese sauce, and crunchy toppings. This recipe is designed to deliver big flavor with minimal fuss, making it perfect for game days, casual gatherings, or a fun family dinner. The combination of textures and tastes—from the juicy frankfurter to the rich chili and crisp onions—creates a satisfying bite every time.
Ingredients
- 8 beef or pork hot dogs (about 1.5 lb / 680 g total)
- 8 hot dog buns (preferably sturdy, like New England-style)
- 1 tbsp (15 ml) vegetable oil
- 1 small yellow onion, finely chopped (about 1 cup / 150 g)
- 1 lb (450 g) ground beef (80/20)
- 1 tbsp (8 g) chili powder
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) smoked paprika
- 1/2 tsp (1 g) garlic powder
- 1/2 tsp (1 g) onion powder
- 1/2 tsp (2 g) salt, plus more to taste
- 1/4 tsp (0.5 g) black pepper
- 1 can (15 oz / 425 g) tomato sauce
- 1 cup (240 ml) beef broth
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 g) brown sugar
- 1 cup (120 g) shredded cheddar cheese
- 1/2 cup (120 ml) milk
- 1 tbsp (14 g) butter
- 1 tbsp (8 g) all-purpose flour
- 1/2 cup (75 g) diced white onion (for topping)
- 1/2 cup (75 g) diced tomato (for topping)
- 1/4 cup (60 ml) yellow mustard (for serving)
- 1/4 cup (60 ml) ketchup (for serving)
- 1/4 cup (30 g) pickle relish (for serving)
Instructions
- Make the chili: Heat the vegetable oil in a large skillet or pot over medium heat. Add the finely chopped onion and cook until soft, about 3-4 minutes. Add the ground beef and cook, breaking it up with a spoon, until browned, about 5-6 minutes. Drain excess fat if desired.
- Season and simmer: Stir in the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook for 1 minute until fragrant. Pour in the tomato sauce, beef broth, Worcestershire sauce, and brown sugar. Bring to a simmer, then reduce heat to low and let it cook uncovered for 20-25 minutes, stirring occasionally, until thickened. Season with additional salt to taste.
- Make the cheese sauce: While the chili simmers, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk, stirring constantly until smooth. Cook for 2-3 minutes until the mixture thickens. Remove from heat and stir in the shredded cheddar until melted and smooth. Keep warm.
- Grill the hot dogs: Preheat a grill, grill pan, or skillet over medium-high heat. Cook the hot dogs for 4-6 minutes, turning occasionally, until they are nicely charred and heated through. If using a skillet, add a splash of water and cover to steam them for a softer texture, or skip for a crispy exterior.
- Toast the buns: While the hot dogs cook, lightly toast the buns on the grill or in the pan until golden, about 30 seconds per side.
- Assemble: Place each hot dog in a bun. Spoon a generous amount of chili over the top, then drizzle with cheese sauce. Sprinkle with diced onion and tomato. Serve immediately with mustard, ketchup, and pickle relish on the side.
Tips
- Substitutions: For a spicier kick, add a minced jalapeño or a dash of cayenne to the chili. Use ground turkey or chicken instead of beef for a lighter version, but note that the chili may be less rich. For a vegetarian option, use plant-based hot dogs and substitute the ground beef with cooked lentils or a meatless crumble.
- Make ahead: The chili and cheese sauce can be made up to 2 days in advance. Store them separately in airtight containers in the refrigerator. Reheat gently on the stovetop, adding a splash of milk or broth to thin if needed.
- Common mistake: Don’t skip toasting the buns—it prevents them from becoming soggy under the chili. Also, avoid overcooking the hot dogs; they should be heated through but still juicy. If you boil them, they can become waterlogged.
- Cheese sauce troubleshooting: If the cheese sauce becomes grainy, it may have been overheated. To fix, remove from heat and whisk in a tablespoon of cold milk. Always use freshly shredded cheese; pre-shredded varieties contain anti-caking agents that can affect smoothness.
Serving Suggestions
Serve these loaded hot dogs with classic sides like coleslaw, potato salad, or tortilla chips. They also pair well with a crisp green salad or grilled corn on the cob. For a complete meal, offer extra toppings like sauerkraut, pickled jalapeños, or crispy fried onions so guests can customize their dogs.
Variations
- Chicago-Style: Skip the chili and cheese; top the hot dog with yellow mustard, chopped white onion, bright green sweet pickle relish, a dill pickle spear, tomato slices, pickled sport peppers, and a dash of celery salt on a poppy seed bun.
- Bacon-Wrapped: Wrap each hot dog in a slice of bacon before grilling. Cook until the bacon is crispy, then proceed with the chili and cheese toppings.
- Tex-Mex: Add a spoonful of pico de gallo and sliced avocado, and drizzle with a lime crema (sour cream mixed with lime juice) instead of the cheese sauce.
- Breakfast Dog: Top with a fried egg and crumbled cooked bacon, and drizzle with maple syrup for a sweet-and-savory twist.
Storage and Reheating
Store leftover hot dogs, chili, and cheese sauce separately in airtight containers in the refrigerator for up to 3-4 days. The chili and cheese sauce can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating. To reheat, warm the chili in a saucepan over medium heat, stirring occasionally, until bubbling. Reheat the cheese sauce gently over low heat, adding a splash of milk if needed. Reheat hot dogs in a skillet over medium heat or in the microwave for 30-45 seconds. Assemble fresh buns when serving leftovers.
Frequently Asked Questions
Can I use a different type of sausage? Yes, you can substitute smoked sausages, bratwurst, or even Polish sausages. Adjust cooking time accordingly; thicker sausages may need a few extra minutes on the grill.
Can I make this in a slow cooker? Absolutely. Brown the beef and onions first, then transfer to a slow cooker with the remaining chili ingredients. Cook on low for 4-6 hours. The cheese sauce can be made on the stovetop or in a slow cooker on low, stirring occasionally.
How do I keep the chili from being too watery? Simmer it longer to reduce. If it’s still thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir in, cooking for a few more minutes until thickened.
Can I use pre-made chili? Yes, canned chili or leftover homemade chili works. Just warm it through before serving. The flavor may differ, so adjust seasonings to taste.
Is it safe to leave these out for a party? Per USDA FSIS guidelines, perishable foods should not sit at room temperature for more than 2 hours. For longer serving, use a chafing dish or slow cooker set to low to keep them warm.
Can I make the cheese sauce without flour? Yes, you can use cornstarch as a thickener. Mix 1 tablespoon cornstarch with 2 tablespoons cold milk, then whisk into the warm milk before adding the cheese. Or, use a processed cheese product like Velveeta for a smooth sauce without flour.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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