Last summer, I spent a weekend at my cousin Ruth’s farm out in the hills of Kentucky. We were celebrating her grandchild’s high school graduation, and the place was buzzing with stories, laughter, and long tables of food.
As I stood by the back porch helping slice watermelon, an older gentleman in a John Deere cap—her neighbor Hank—wandered over and started talking about how he used to make “the best chili dog casserole this side of the state.” Naturally, my ears perked up.
By the time we were saying goodbye that night, I had scribbled half of Hank’s recipe on the back of a feed store receipt and made a few promises to “give it a try.” Once I got home, I took his idea, added my own smoky twist from a vacation I once spent with a retired chef in New Mexico, and turned it into something hearty, spicy, and deeply satisfying—Smoky Skillet Chili Cheese Dog Mac.
It’s a one-pan wonder that reminds me of cookouts, folding chairs in the grass, and food shared between strangers who become friends over stories and second helpings. This recipe brings a little of that spirit to your table, whether you’re feeding a hungry group or just need something comforting at the end of a long day.
Short Description
This hearty skillet meal combines smoky chili, crispy hot dogs, tender macaroni, and gooey cheddar in a one-pan dish that’s fast, filling, and full of bold flavor.
Key Ingredients
- 8 oz elbow macaroni
- 1½ cups beef hot dogs, sliced into ½-inch rounds
- 1 lb smoked ground beef or beef sausage
- 1 can (15 oz) smoky chili with beans
- 1½ cups shredded smoked cheddar
- 1 tsp chipotle powder
- ½ tsp garlic powder
- Salt and pepper, to taste
- 1 tbsp olive oil
Tools Needed
- Large pot
- 12-inch skillet (cast iron preferred)
- Slotted spoon
- Wooden spoon or spatula
- Colander
- Measuring cups and spoons
Cooking Instructions
Step 1: Boil the Pasta
Fill a large pot with salted water and bring to a boil. Add the macaroni and cook until al dente—about 7–8 minutes. Drain and set aside. Don’t overcook the pasta—it will continue to soften in the skillet later.
Step 2: Brown the Hot Dogs
Heat olive oil in a large skillet over medium heat. Add the sliced hot dogs and sauté for 5–7 minutes until golden and slightly crisp at the edges. This step adds a nice snap and extra flavor.
Step 3: Cook the Beef
Push the hot dogs to one side of the skillet and add the smoked ground beef (or sausage). Break it apart with a spatula and cook until browned and no longer pink, about 8–10 minutes. Drain excess fat if needed.
Step 4: Stir in the Chili and Spices
Add the smoky chili, chipotle powder, garlic powder, salt, and pepper. Stir everything together in the skillet until it’s well combined.
Step 5: Add Pasta and Cheese
Stir the cooked macaroni into the chili mixture until it’s fully coated. Sprinkle the shredded smoked cheddar over the top. Let it sit for 2–3 minutes with the heat on low, just until the cheese melts into a gooey layer.
Step 6: Serve It Hot
Scoop it straight from the skillet onto plates or into bowls. The smoky aroma and melted cheese make it hard to wait—but it’s worth every bite.
Why You’ll Love This Recipe
– Big, bold smoky flavor in every bite
– One-pan cleanup for busy nights
– Quick and easy to make in under 40 minutes
– Kid-friendly and adult-approved
– Customizable with different meats or spices
– Comforting and hearty—perfect for chilly evenings
– Great for potlucks, game nights, or weeknight dinners
Mistakes to Avoid & Solutions
Overcooking the pasta: Make sure to cook the macaroni just until al dente. Overcooked pasta will turn mushy when combined with the chili.
Fix: Check pasta 1–2 minutes before the package says it’s done.
Skipping the browning step: Browning hot dogs and beef builds flavor.
Fix: Give both time to caramelize; don’t rush it on high heat.
Using bland cheese: Smoked cheddar adds a rich depth that regular cheddar doesn’t.
Fix: Look for aged or applewood-smoked cheddar for best results.
Too much liquid from chili: Some canned chili can be watery.
Fix: Let the mixture simmer uncovered for 2–3 minutes to thicken before adding pasta.
Not seasoning to taste: The chili provides a base, but it may need a boost.
Fix: Always taste before serving. Adjust salt, pepper, or chipotle powder as needed.
Serving and Pairing Suggestions
This skillet meal is filling enough to stand on its own, but it pairs beautifully with:
A crisp green salad with ranch or chipotle dressing
Roasted corn on the cob or grilled veggies
Buttery garlic bread or toasted brioche buns
A cold glass of iced tea, root beer, or even a smoky bourbon cocktail
Perfect for potlucks, movie nights, backyard cookouts, or camping meals
Storage and Reheating Tips
To Store:
Cool the leftovers completely.
Transfer to an airtight container and refrigerate for up to 4 days.
To Freeze:
Freeze in freezer-safe containers for up to 2 months.
Thaw overnight in the fridge before reheating.
To Reheat:
In a skillet over medium-low heat with a splash of water or broth.
In the microwave, covered, in 60-second bursts—stir between each.
Add extra cheese before reheating for freshness.
FAQs
1. Can I make this dish ahead of time?
Yes! You can fully prepare it and store it in the fridge. Reheat it in the skillet or oven until warmed through.
2. What can I use instead of smoked ground beef?
Try smoked sausage, ground turkey, or even plant-based crumbles for a meatless version.
3. Can I make this spicier?
Absolutely. Add jalapeños, extra chipotle powder, hot sauce, or a diced chili pepper while cooking the meat.
4. Is it okay to skip the cheese or use a different kind?
You can skip it, but the cheese adds creaminess. Try pepper jack, mozzarella, or a mix of sharp cheddar and Monterey Jack.
5. My chili was too watery—how can I fix that?
Simmer the skillet for a few extra minutes uncovered before adding the pasta. This helps thicken the sauce.
Tips & Tricks
Let the cheese melt on low heat for a smooth, gooey finish.
Cast iron skillets hold heat well and add a nice rustic touch.
Stir in a spoonful of sour cream for creaminess and tang.
Add a dash of smoked paprika if you want even more smoky depth.
If serving to kids, use mild chili and cheese for less heat.
Recipe Variations
Tex-Mex Style:
Swap chipotle powder for taco seasoning. Add black beans, corn, and diced bell peppers. Use pepper jack and cheddar mix for the cheese.
Bacon Lover’s Twist:
Add ½ cup of cooked, crumbled bacon before melting the cheese. It pairs beautifully with the smoky beef.
Vegetarian Option:
Use vegetarian chili, plant-based sausage, and meatless hot dogs. Keep the smoky cheddar or switch to dairy-free cheese.
Mac & Crunch Bake:
After melting the cheese, top with crushed tortilla chips or fried onions and bake under the broiler for 2–3 minutes until crisp.
BBQ Pulled Pork Mac:
Use pulled pork instead of ground beef. Add 2 tablespoons of BBQ sauce to the chili mix. Top with cheddar and chopped scallions.
Final Thoughts
Back on that Kentucky farm porch, I had no idea a casual chat with Hank would lead to one of my favorite weeknight skillet dinners. This dish carries a little piece of that day—the laughter, the smoky scent of the grill, and the easy joy of food shared under the sky.
Recipes like this one aren’t just about what’s in the skillet; they’re about who’s around the table. So, when the cheese bubbles, the chili simmers, and the hot dogs snap just right, I’m reminded that meals like these are made for memories.
And I have Hank to thank for that.
Smoky Skillet Chili Cheese Dog Mac
Print ThisIngredients
- 8 oz elbow macaroni
- 1½ cups beef hot dogs, sliced into ½-inch rounds
- 1 lb smoked ground beef or beef sausage
- 1 can (15 oz) smoky chili with beans
- 1½ cups shredded smoked cheddar
- 1 tsp chipotle powder
- ½ tsp garlic powder
- Salt and pepper, to taste
- 1 tbsp olive oil
Instructions
Step 1: Boil the Pasta
Bring a large pot of salted water to a boil. Cook macaroni for 7–8 minutes until al dente. Drain and set aside.
Step 2: Brown the Hot Dogs
Heat olive oil in a skillet over medium heat. Add sliced hot dogs and sauté for 5–7 minutes until golden and crisp at the edges.
Step 3: Cook the Beef
Move hot dogs to the side. Add smoked ground beef or sausage, break it up, and cook for 8–10 minutes until browned. Drain excess fat if needed.
Step 4: Stir in the Chili and Spices
Add chili, chipotle powder, garlic powder, salt, and pepper. Mix well until everything is combined.
Step 5: Add Pasta and Cheese
Stir in the cooked macaroni. Top with shredded smoked cheddar and let it melt over low heat for 2–3 minutes.
Step 6: Serve It Hot
Scoop straight from the skillet. Serve while it’s hot, melty, and packed with smoky flavor.
