Ingredients :

• Beef Sausages — Get 100% beef hot dogs—all supermarkets carry them. Avoid poultry versions which are too distinct; they release more water during cooking and make the chili soggy. A pack of 8 sausages cut in half lengthwise is the ideal format for the cheese to cling to.
• Canned Chili — Get a beef chili without added pork—read the label, some brands sneak it in. A medium-spice chili is perfect here: it doesn’t dominate, it supports. Want more heat? Add it yourself, it’s more reliable.
• Shredded Cheddar — Sharp cheddar, not mild. Mild melts well but has no flavor, and here we need the slightly acidic character of aged cheddar to counterbalance the richness of the chili. Grate it yourself if you can—pre-shredded bags are coated in starch and don’t melt as well.
• Yellow American Mustard — A tablespoon, brushed directly onto the sausages before adding the cheese. Not essential, but it wakes everything up. That tangy base under the melted cheese is what makes the difference between a standard gratin and a real Chili Cheese Dog.