Chili Queso Dog Bar: The Ultimate Game Day Flex

Picture this: your crew rolls in for the big game, expecting chips and salsa (again). You slide out this chili queso dog bar instead and suddenly you’re the hero. Because, let’s be real, hot dogs + chili + Panchos Queso = pure magic.

I’m teaming up with the GOAT of queso — Panchos Queso — to build the most decadent, messy, gloriously cheesy chili cheese dogs known to humankind. (You’re welcome, taste buds.)

Why this is not your average chili dog

• First off: homemade chili powder (soooo much better than any packet!!) Blending smoked paprika, cumin, cayenne, garlic/onion powders, oregano, mustard, and black pepper gives you a spice mix so good you’ll want to sprinkle it on EVERYTHING.
• Then: real chili from scratch. We brown meat, sauté onions, garlic, peppers, toast the spices (don’t skip that step — it deepens flavor) … let it simmer to perfection.
• Meanwhile: Hot Dogs (I like to use high quality ones or kosher ones!) go into buns, onions get chopped.
• And the pièce de résistance: pouring hot, molten Panchos Queso on top, right when people arrive, so it’s still lava-level creamy.

Fun fact: did you know the original chili powder concept dates back to the 19th century American Southwest, where chili vendors would grind dried chilies for flavor and preservation? (Yes, nerd snack trivia 💥)

Pro Tips That Separate the “Meh” Dogs from the “OMG” Dogs

1. Toast your spices — let them bloom in the pan for 30 seconds before adding liquid. That tiny step unlocks a richer flavor.
2. Adjust the heat — cayenne in the chili powder blend is optional; scale it if your squad can’t handle it.
3. Heat the queso last minute — Panchos is creamy and perfect, but it’s best when it’s piping hot. If it chills, it loses that silky flow.
4. Layer smart — put a little chili under the hot dog, then queso over top, finish with raw onion & mustard. Keeps textures from getting soggy.

Why Panchos Queso > Everything

You can snag Panchos in the refrigerated section of most grocery stores (check near the dips or cheese spreads). It’s like the ultimate multi-tool of dairy — chips, tacos, burgers — you name it, it slaps. Today? It’s turning hot dogs into stadium-worthy legends.

It’s creamy, cheesy, and flows beautifully. No clumps, no weird separation. And when it’s fresh and hot — chef’s kiss — it’s basically the superhero cape your chili dogs never knew they needed.

Let’s Talk Game Day Vibes

You don’t want your queso sitting around getting stiff. So roll with this plan:

• Get your chili simmering early so flavors meld.
• Heat the queso right before guests arrive.
• Assemble just before guests arrive.
• Let folks doctor their own: extra mustard? onion overload? Go for it.

Chili Queso Dog Bar

Chili Queso Dog Bar might just be the most elite game day move of all time. It’s got everything—spicy, smoky homemade chili, perfectly toasted buns, juicy hot dogs, and a volcano of creamy, melty Panchos Queso poured right on top.

Print Recipe

Prep Time:20 minutes mins

Cook Time:3 hours hrs 30 minutes mins

Total Time:3 hours hrs 50 minutes mins

Ingredients

Homemade Chili Powder (Note 1)

• 1.5 tsp chili powder
• 1.5 tsp smoked paprika
• 1.5 tsp cumin powder
• 1/4 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp oregano
• 1/2 tsp mustard powder
• 1/2 tsp black pepper

Chili

• 1 tbsp olive oil
• 2 garlic cloves finely minced
• ½ onion finely chopped
• ½ green bell pepper finely chopped
• 1 lb ground beef
• 1 tbsp tomato paste
• 14 oz canned crushed tomatoes
• 1 packet sazon goya
• 1 ½ beef stock
• ¾ tsp kosher salt plus more to taste

Chili Dogs

• Kosher hot dogs of choice
• Hot dog buns
• ½ white onion finely chopped
• Yellow mustard
• Every tub of Panchos Queso you can find!

Instructions

• Mix the Chili Powder: In a small bowl, combine all chili powder ingredients. Set aside.
• Cook the Chili Base: Heat olive oil in a large pot over medium heat. Add minced garlic, chopped onion, and bell pepper. Sauté until softened and fragrant, about 3–4 minutes.
• Brown the Beef: Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
• Toast the Spices: Stir in the tomato paste and homemade chili powder. Let the spices toast in the beef mixture for about 30 seconds—this step builds deep, rich flavor.
• Simmer the Chili: Add crushed tomatoes, crumbled beef cubes, water, and salt. Stir to combine, then bring to a simmer. Reduce the heat to low and let it cook uncovered for about 2-3 hours, until thickened and saucy. Taste and adjust seasoning as needed.
• Cook the Dogs: While the chili simmers, cook the hot dogs according to package instructions—grilled, boiled, or pan-seared all work.
• Warm the Queso: Just before serving, heat Panchos Queso until hot and melty. (Microwave-safe bowl or small saucepan on low heat works perfectly.)
• Assemble: Place each sausage in a bun. Spoon on some homemade chili, then drizzle generously with warm Panchos Queso. Top with chopped white onion and a squeeze of yellow mustard.
• Serve as a Bar: For a crowd, keep chili and queso warm in separate bowls or slow cookers. Let everyone build their own ultimate chili queso dog!

Notes

• Note 1: Homemade Chili Powder: You can substitute with store-bought chili powder, but homemade gives deeper, fresher flavor.
• Hot Dog Options: Smoked sausages like bratwurst or half-smokes bring more flavor, but classic hot dogs totally work too.

Servings: 8