Two-Foot Chili Cheese Hot Dog
A colossal two-foot hot dog piled high with chili, melted cheese, and applewood smoked bacon—a showstopping indulgence that demands two hands and serious appetite.
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Tips & Notes
Pro tips
- Cook the hot dog just before assembling to keep it warm and help the cheese melt on contact.
- Warm the chili separately and pour it in a steady stream down the center of the dog to prevent overflow.
- Render bacon until crispy, then crumble or lay strips on top for maximum flavor and textural contrast.
- Assemble on a sturdy plate or boat to contain the inevitable mess and drips.
Substitutions
- Chili → meat sauce or Cincinnati-style chili (for different regional flavor)
- Applewood bacon → peppered bacon or turkey bacon (for a different smoke profile or lighter option)
- Standard cheddar cheese → nacho cheese sauce (for easier melting and smoother coverage)
Storage & make-ahead
Assemble and eat immediately for best results; this dish is not intended for storage or reheating.
Common Questions
How do you keep a two-foot hot dog from falling apart?
Use a sturdy two-foot bun that can support the weight, and apply toppings strategically—chili and cheese first to create a binder, then bacon on top. Eat it with both hands over a plate or paper.
Can you make this with a regular-sized hot dog?
Yes. Use one standard hot dog and bun, then proportionally scale down the toppings—roughly 1/4 cup chili, 1/4 cup cheese, and 2–3 bacon strips per dog.
What type of chili works best?
A thicker, less-watery chili clings better to the dog and bun. Cincinnati-style or a reduced meat chili holds up better than soupy chili.
Should the hot dog be grilled or boiled?
Grilling adds char and flavor, but boiling keeps it tender. Either works—grill for texture, boil for juiciness.
How do you melt the cheese evenly?
Add cheese immediately after plating the hot dog and chili while both are hot, or briefly place the plated dog under a broiler until cheese melts and bubbles.
