Copycat Wienerschnitzel Chili Cheese Dog

Why You’ll Love This Recipe

• Classic drive-in flavor at home: mild, beefy, ultra-smooth no-bean chili just like the original.
• Quick-simmer chili you can make ahead, then keep warm for easy assembly.
• Soft steamed buns, snappy grilled dogs, melty cheddar, and fresh onion crunch in every bite.
• Budget-friendly crowd-pleaser perfect for game day, parties, or weeknights.

Grocery List

• Produce: 1 medium white onion
• Dairy: 8 oz mild cheddar cheese (block for best shredding)
• Pantry: Ground beef, hot dog buns, beef hot dogs, tomato paste, beef broth, neutral oil, masa harina, chili powder, paprika, ground cumin, onion powder, garlic powder, celery salt, kosher salt, black pepper, cayenne (optional), Worcestershire sauce, distilled white vinegar, sugar

Full Ingredients

Chili Sauce (no beans, smooth style)

• 1 tbsp neutral oil (canola or vegetable)
• 3 tbsp tomato paste
• 1 lb (450 g) ground beef, 85–90% lean
• 1 1/2 cups (355 ml) low-sodium beef broth
• 1 tbsp mild chili powder
• 2 tsp sweet paprika
• 1 tsp ground cumin
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp celery salt
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1/8 tsp cayenne pepper (optional, for gentle heat)
• 2 tbsp masa harina mixed with 4 tbsp water (slurry)
• 1 tsp Worcestershire sauce
• 1 tsp distilled white vinegar
• 1 tsp granulated sugar

Dogs & Buns

• 8 beef hot dogs (bun-length preferred)
• 8 soft hot dog buns

Toppings

• 8 oz (2 cups) finely shredded mild cheddar cheese
• 1 medium white onion, finely diced (about 1 cup)
• Yellow mustard (optional)

Step-by-Step Instructions

Step 1: Bloom the flavor base

Set a medium saucepan over medium heat. Add the oil and tomato paste; cook, stirring, for 1 minute until the paste darkens slightly and smells sweet. Sprinkle in the chili powder, paprika, cumin, onion powder, garlic powder, celery salt, kosher salt, black pepper, and cayenne (if using). Stir for 30 seconds to bloom the spices.

Step 2: Build and simmer the chili

Whisk in the beef broth until the tomato paste dissolves smoothly. Add the ground beef to the pot and immediately break it into very fine crumbles using a whisk or potato masher. Bring to a gentle simmer, then reduce heat to medium-low. Cook uncovered for 20–25 minutes, stirring occasionally and mashing as needed, until the beef is cooked through and the mixture has reduced slightly. Aim for a loose sauce that is not soupy.

Step 3: Thicken and finish

Stir in the masa harina slurry and simmer for 5 minutes more, stirring often, until the chili is glossy, smooth, and thick enough to coat a spoon. Off heat, stir in the Worcestershire, vinegar, and sugar. Taste and adjust salt if needed. Keep warm over low heat, stirring occasionally. If the chili thickens too much, whisk in a splash of warm water or broth to loosen.

Step 4: Prep the toppings

Finely dice the white onion and set aside. Shred the cheddar on the small holes of a box grater for quick melting. Keep both chilled until assembly time.

Step 5: Grill the hot dogs

Preheat an outdoor grill or grill pan to medium-high (about 400°F/205°C). Make 2–3 shallow diagonal slashes on each dog (optional, for better blistering). Grill 6–8 minutes, turning every couple of minutes, until browned, lightly charred in spots, and heated through.

Step 6: Steam the buns

Set a steamer basket over 1 inch of simmering water. Add buns, cover, and steam 1–2 minutes until warm and fluffy. Alternatively, wrap buns in a barely damp paper towel and microwave 10–15 seconds.

Step 7: Assemble and serve

Place a grilled dog in each steamed bun. Spoon 1/4–1/3 cup of the chili down the length of each dog. Sprinkle 1 oz (about 1/4 cup) cheddar over the hot chili. Tent loosely with foil for 30–60 seconds to melt. Finish with a scatter of diced onions and a line of yellow mustard if you like. Serve immediately while everything is hot and soft.

Pro Tips

• For ultra-smooth chili, mash the beef continuously during the first 5 minutes of simmering; the smaller the crumbles, the silkier the sauce.
• Fine-shred the cheddar so it melts quickly from the heat of the chili—no broiler needed.
• Keep chili warm around 160–170°F on the lowest burner or in a small slow cooker; add splashes of water to maintain a spoonable consistency.
• Dice onions very fine for authentic texture; a quick rinse in cold water tames sharpness while keeping crunch.
• Steam buns just before serving; over-steaming can make them gummy, so stick to 1–2 minutes.

Variations

• Spicy: Add 1–2 tsp hot sauce and increase cayenne to 1/4 tsp.
• Cheese Sauce Style: Swap shredded cheddar for 1 cup warm, velvety cheddar or American cheese sauce spooned over the chili.
• Turkey or Veggie: Use ground turkey or plant-based ground; increase oil by 1 tsp and simmer gently to keep the texture tender.

Storage & Make-Ahead

The chili can be made up to 4 days ahead; cool completely, then refrigerate in an airtight container. Reheat gently on the stove with a splash of water until smooth and steamy. Freeze chili up to 3 months; thaw overnight in the refrigerator before reheating. Hot dogs and buns are best cooked and steamed just before serving. Shred cheese and dice onions up to 24 hours in advance.

Nutrition (per serving)

Approximate for 1 chili cheese dog with onions: 550 calories; 35 g fat; 32 g carbohydrates; 24 g protein; 2–3 g fiber; 1,300–1,600 mg sodium. Values will vary by brand and exact portions.