Grilled hot dogs are a cookout classic, and footlong chili cheese coneys are one of my favorite ways to enjoy them. These hearty, comforting sandwiches combine a juicy grilled frank with rich, flavorful chili, melted cheddar, and crunchy toppings for an unbeatable bite. Below I’ll walk you through the essential steps to make excellent footlong chili cheese coneys at home.
HOW TO MAKE FOOTLONG CHILI CHEESE CONEYS
Making great chili cheese coneys hinges on a few important choices: the chili base, how you grill the hot dogs, and your preferred toppings. Some people keep it simple with shredded cheddar and raw white onion, which is delicious. I prefer a bit more texture and brightness, topping mine with pickled red onions and crushed Fritos for a salty crunch. Below is the approach I use for reliably flavorful results.
HOW TO MAKE CHILI
Start by choosing the meats for your chili. A blend of ground chuck and ground chorizo creates depth—chuck brings a beefy richness while chorizo adds spice and fat that marry well with the chilies and seasonings.
I cook this chili outdoors in a dutch oven on a grill or smoker, but you can also make it on the stovetop. If using charcoal, light a chimney and wait until the coals are ready, then place a generous dutch oven directly over the hot coals and preheat it for 8–10 minutes. Add a few tablespoons of avocado oil, then add the ground chuck and chorizo. Brown the meat, breaking it up and stirring until cooked through, about 8–10 minutes. Transfer the browned meat to a bowl and set aside.
In the same dutch oven, add diced white onion and minced garlic and sauté for 4–6 minutes until softened. Return the browned meat to the pot and stir to combine. Now add the dry spices: I use a balanced mix of Ancho chili powder, Chipotle chili powder, Mexican chili powder, regular chili powder, Pasilla chili, cumin, allspice, cinnamon, garlic powder, salt, and black pepper. Mix everything well so the spices coat the meat evenly.
Pour in crushed tomatoes, beef stock, and a splash of red ale beer for body and flavor. Stir, cover the dutch oven, and move it to a lower-heat area so the chili can simmer gently at roughly 275–300°F. Let it develop for about 1½–2 hours, stirring occasionally, until the chili thickens and the flavors meld.
GRILLING THE HOTDOGS
When the chili is nearly ready, grill the hot dogs directly over high heat. Turn them a few times until they develop a nice char—just long enough to heat through and add grill flavor. Transfer the cooked hot dogs to a sheet pan and tent with foil to keep warm.
Place the buns briefly over the grill or on the grates to toast the cut sides. Toasting helps the bun hold up to the chili and adds a pleasant crunch.
Assemble your coneys in this order for the best texture and temperature:
- Place the grilled hot dog in the toasted bun.
- Ladle a generous spoonful of chili over the hot dog.
- Top with shredded cheddar and briefly broil or cover to melt the cheese.
- Finish with crushed Fritos and pickled red onions for texture and acidity.
Feel free to experiment with additional toppings—jalapeños, pickles, or a squirt of mustard or hot sauce all work well. This recipe is versatile, approachable, and built to please a crowd.
Footlong Chili Cheese Coneys
4
15 mins
2 hrs
1 hr 32 mins
Ingredients
- 1½ lb ground chuck (80/20)
- 1 lb ground chorizo
- 1 white onion, diced
- Shredded cheddar cheese
- Hot dog buns
- Angus beef frank hotdogs
- Crushed Fritos
- 1 can (28 oz) crushed tomatoes
- ½ cup beef broth
- 10 oz red ale beer
Chili Seasoning
- 2 tsp Ancho chili powder
- 2 tsp Chipotle chili powder
- 2 tsp chili powder
- 1½ tsp Pasilla chili powder
- 1½ tsp Mexican chili powder
- 1 tbsp cumin
- 1 tsp allspice
- 1 tsp cinnamon
- Salt and pepper to taste
Instructions
- Place a dutch oven over direct heat. Add avocado oil and cook the ground chuck and chorizo until browned. Remove and set aside.
- Sauté chopped onion and garlic in the dutch oven for 4–6 minutes, then add the browned meat back in.
- Add the dry seasonings and stir until evenly coated. Pour in crushed tomatoes, beef broth, and red ale. Stir to combine.
- Reduce heat to medium-low (about 275–300°F), cover, and simmer for 1½–2 hours until the chili thickens and flavors meld.
- Move the dutch oven to indirect heat. Grill the hot dogs over direct heat until they are charred to your liking, then keep warm on a sheet pan covered with foil.
- Toast the buns briefly over direct heat.
- Assemble each hot dog: place the grilled frank in the bun, top with chili, add shredded cheddar and melt, then finish with crushed Fritos and pickled red onions. Serve hot.
This footlong chili cheese coney recipe yields a satisfying, flavorful sandwich that’s perfect for barbecues, tailgates, or casual family meals. The recipes uses simple ingredients you can find at any grocery store, and it’s easy to adjust the spice level or toppings to suit your preferences. Try adding extra cheese, hot sauce, or pickled peppers if you like more heat. The combination of savory chili, melty cheddar, and crunchy finishing touches makes these coneys a crowd-pleaser.
Beyond being delicious, this dish is a great way to bring people together—everyone can customize their own coney and enjoy the casual, hands-on experience. Next time you’re craving comfort food with bold flavor, give these Footlong Chili Cheese Coneys a try.
DID YOU ENJOY THIS FOOTLONG CHEESE CONEY RECIPE? CHECK OUT OTHER RECIPES FOR MORE IDEAS.
Items used in This Recipe (examples)
Hasty-Bake Grill
Knitted Gloves
Cast Iron Skillet
Meater +
Charcoal Chimney
Charcoal Starters
Firestarter Guard