If you’re looking for a fun, crowd-pleasing bite that’s big on flavor, these Mini Hot Dogs with Chili on Hawaiian Rolls are just the ticket! Sweet, fluffy Hawaiian rolls are filled with mini hot dogs and hearty chili for a delicious twist on a classic chili dog. They’re easy to assemble, bake up warm and savory, and disappear mighty fast once they hit the table. Whether you’re hosting a game day gathering, feeding a hungry crowd or fixing something fun for a casual family supper, these little hot dogs are sure to earn a spot in your recipe rotation!

Easy Mini Hot Dogs Recipe

I don’t know what it is about turning full-size entrees into miniature, bite-sized finger foods, but there’s just something downright appealing about them! These Mini Hot Dogs with Chili on Hawaiian Rolls are right at home on a game day appetizers spread, yet they’re just as welcome at holiday parties, potlucks, birthday celebrations and casual get-togethers when you need something easy to serve and share. For a simple supper, serve them with potato chips, creamy coleslaw or a big pot of homemade soup. Around here, recipes that are easy to prepare and guaranteed to please a hungry crowd are always worth keeping in the regular rotation!

Key ingredients you’ll need to make Mini Hot Dogs with chili sauce: (Scroll down for the full recipe card and quantities.)

Rolls – One 12-count package of Hawaiian sweet rolls for the hot dog buns.
Hot Dogs – Four long hot dogs sliced into thirds.
Ground Beef – Lean hamburger forms the base of the chili sauce.
Onion – You’ll need onion for the chili as well as a garnish just before serving.
Tomato Paste and Ketchup – Ketchup adds moisture and flavor and tomato paste thickens the sauce.
Yellow Mustard – Yellow mustard adds a tangy flavor.
Worcestershire Sauce – Where there’s beef in my kitchen, there’s Worcestershire sauce. I enhances the flavor.
Spices – Dark chili powder, ground cumin, paprika, garlic powder, onion powder, black pepper and seasoned salt.
Butter – Butter adds moisture to the rolls.

How to Make Mini Hot Dogs Recipe

Heat Oven and Prepare the Rolls – Prepare pan, separate Hawaiian rolls and arrange in prepared dish. Cut a slit in the top of each roll and brush inside and tops with melted butter.
Slice Hot Dogs – Cut each hot dog into three equal pieces. Insert one piece into each roll through the slit.
Make Chili – Sauté ground beef and onion in olive oil until no pink remains.
Add Remaining Ingredients – Add beef broth (or water), ketchup, tomato paste, Worcestershire sauce, yellow mustard and spices. Simmer until thickened.
Assemble – Spoon the warm chili sauce into the opening of each roll, adding enough to surround the hot dog without overflowing.
Oven – Lay a piece of aluminum foil on top. Bake in preheated oven per the recipe.
Serve – Drizzle tops of the hot dogs with yellow mustard and sprinkle with reserved diced onion, then serve.

Kitchen Equipment to Make Mini Hit Dogs with Chili

Large skillet.
Chef’s knife and chopping board.
Wooden spoon or spatula.
Measuring cups and measuring spoons.
Serrated knife.
13×9-inch baking dish, or a cake pan that comfortably fits the rolls. You could also bake on a parchment paper lined baking sheet.
Aluminum foil.

Recipe Variations, Tips and Substitutions

Protein – You can make the chili using ground turkey, ground chicken or ground pork.
Chop the Beef – Make the sauce finely textured: Breaking the beef into very small crumbles is important for a traditional chili sauce texture.
Hot Dogs – Use your favorite brand of hot dogs whether they’re beef, chicken, turkey or a combination of pork and beef.
Onion – I use a Vidalia onion for the chili and the garnish. You can use a white onion or yellow onion for a stronger onion flavor.
Rolls– You can use a similar size slider roll or dinner rolls like potato rolls or butter rolls.
How to Avoid Soggy Rolls – Thicken the sauce and spoon it into the openings rather than pouring extra sauce over the entire pan.
Cheese – You can turn these into chili cheese dogs by sprinkling the chili with shredded sharp cheddar cheese or colby jack cheese prior to baking.
Add Toppings after Baking – Yellow mustard and raw diced onion add flavor and texture just before serving. You could serve coleslaw on the side.
Spice – Depending on the amount fo heat in the chili powder used, the sauce can be made mild or hot according to your personal taste. Begin with 1/2 tablespoon and taste, then adjust the amount of spice from that point.
Serving – Serve with potato chips, French fries, a simple green salad, coleslaw, with toppings like pickles or pickle relish, pickled jalapeños or fresh vegetables.

Storage and Leftovers

Make-Ahead Tip – You can make a batch of chili up to one day in advance, then fill and bake the rolls shortly before serving. For the best texture, add the mustard and onion just before they reach the table.
Leftovers – Store leftovers in an airtight container chilled in the refrigerator for up to 3 days.
Reheating – Reheat individual servings gently in the microwave, in an air fryer or in the oven covered with foil.
Freezer – You can freeze leftovers for up to 1 month, Thaw in the fridge and reheat just before serving. Wait and add the mustard and raw onion just before serving.

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