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A hearty Chili Dog Casserole in a blue baking dish, topped with melted cheese, sliced hot dogs, and dark beans.
Reda

Ultimate Chili Dog Casserole with Cornbread Topping

All the classic flavors of a chili cheese dog baked into one easy, crowd-pleasing casserole. A hearty chili and hot dog base is topped with a fluffy, golden cornbread crust and melted cheese.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 685
Ingredients Equipment Method Notes

Ingredients
  

For the Chili Base
  • 1 tbsp Olive oil
  • 1 medium Yellow onion diced
  • 3 cloves Garlic minced
  • 1 lb Ground beef 85/15 recommended
  • 2 tbsp Chili powder
  • 1 tbsp Ground cumin
  • 1 tsp Smoked paprika
  • 1 tsp Dried oregano
  • 1/2 tsp Salt or to taste
  • 1/2 tsp Black pepper or to taste
  • 1 can (15 oz) Tomato sauce
  • 1 can (14.5 oz) Diced tomatoes undrained
  • 1 can (15 oz) Kidney beans rinsed and drained
  • 1 package (8 hot dogs) All-beef hot dogs sliced into 1/2-inch rounds
  • 1 cup Shredded cheddar cheese for the chili filling
For the Cornbread Topping
  • 1 cup All-purpose flour
  • 1 cup Yellow cornmeal
  • 1/4 cup Granulated sugar
  • 1 tbsp Baking powder
  • 1/2 tsp Salt
  • 1 large Egg
  • 1 cup Milk
  • 1/4 cup Unsalted butter melted
  • 1 cup Shredded cheddar cheese for topping the cornbread

Equipment

  • 9x13 Inch Casserole Dish
  • Large skillet or Dutch oven
  • Mixing Bowl
  • Whisk

Method
 

Prepare the Chili Base
  1. Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch casserole or baking dish.
  2. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the diced onion and cook until it begins to soften, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  3. Add the ground beef to the skillet. Use a spatula to break it apart and cook until it's fully browned. Drain off any excess grease.
  4. Stir in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 1 minute, stirring constantly, to toast the spices and deepen their flavor.
  5. Pour in the tomato sauce and the undrained diced tomatoes. Add the rinsed kidney beans and stir everything together. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 5-10 minutes for the flavors to meld.
  6. Remove the chili from the heat. Stir in the sliced hot dogs and 1 cup of shredded cheddar cheese. Pour this entire mixture into your prepared casserole dish and spread it into an even layer.
Make the Cornbread Topping & Bake
  1. In a medium mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, and salt.
  2. In a separate smaller bowl or measuring cup, whisk the egg, then mix in the milk and melted butter.
  3. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until the batter is combined. Be careful not to overmix; a few lumps are perfectly fine.
  4. Carefully spoon the cornbread batter over the chili base in the casserole dish, spreading it as evenly as possible to cover the entire surface.
  5. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the cornbread batter.
  6. Place the casserole in the preheated oven and bake for 25-30 minutes. The casserole is done when the cornbread topping is a deep golden brown and a toothpick inserted into the center of the cornbread comes out clean.
  7. Remove from the oven and let the casserole rest for 5-10 minutes before serving. This allows it to set up slightly. Garnish with optional toppings like sliced green onions, a dollop of sour cream, or fresh diced onions if desired.

Notes

Spice Level: For a spicier chili, add 1/4 to 1/2 teaspoon of cayenne pepper or a finely diced jalapeño along with the onion.
Make-Ahead Tip: The chili base can be prepared up to 2 days in advance and stored in the refrigerator. When ready to bake, pour the cold chili into the dish, prepare the fresh cornbread topping, and bake as directed, possibly adding 5-10 minutes to the baking time.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave until hot.