Whether you’re at the stadium or getting together at the house for the game; these smoked chili dogs are always a crowd pleaser. This recipe is really easy and most of the work is done the day before, so you won’t miss a minute of the action.
Smoked Hot Dogs topped with chili, cheese... and heated and melted to create the perfect Smoked Chili Dog.
Author:Malcom Reed
Ingredients
1lb 80/20 Certified Angus Beef ground chuck
1 small onion finely minced
4 cloves garlic minced
1 teaspoon beef base concentrate
3–4 dashes Worcestershire sauce
1 Tablespoon chili seasoning
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1 Tablespoon Malcom’s Grande Gringo Seasoning
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1 Tablespoon Killer Hogs AP Seasoning
1/2 cup water
14oz can tomato sauce
14oz can diced tomatoes
1 teaspoon sugar
8–10 1/4lb All Beef hotdogs
2 cups finely shredded cheddar cheese
Directions
Heat a large sauté pan over medium heat. Add 1 tablespoon olive oil and sauté onion and garlic for 2-3 minutes. Add ground beef and continue to cook until brown. Drain fat.
Add beef concentrate, Worcestershire, chili seasoning, grande gringo, and AP. Stir to combine and add water.
Stir in diced tomato and tomato sauce. Bring to a simmer and add 1 teaspoon of sugar. Continue to reduce until most of the liquid cooks down. Remove from heat, allow to cool, and refrigerate overnight.
Preheat Traeger grill or other smoker to 250° F using Hickory pellets for smoke flavor.
Place chili and hotdogs on the cooking grate and smoke for 45 minutes until chili is slightly simmering and hotdogs are 165°F internal. Remove from heat and bring the grill up to 400°F
To build the chili dogs: Place sausage rolls or hot dog buns on a flat iron skillet. Put a hot dog into each bun, top with chili, and pile up the shredded cheese on top.
Place the iron skillet back on the grill once it reaches 400°F and cook until cheese melts (about 5 minutes).
Serve the chili dogs with finely chopped onion and slices of jalapeño peppers or your favorite toppings.
