The Dan Patrick Show Baked Chili Cheese Dog Cups
By The Dan Patrick Show
Call an audible and try out Todd Fritz’s wood-fired twist on chili dogs. Buttery, golden biscuits are filled with sliced hot dogs, spicy chili, baked over applewood and topped with all the fixin’s.
Prep Time
20 Minutes
Cook Time
30 Minutes
Pellets
Apple
Ingredients
Number of people serving
6
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 2 Cup | Chili With Beans, Your Choice |
| 2 | Olympia Provisions Franks |
| 1 Can | Pillsbury Grands Buttermilk Biscuits |
Step
1
When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
2
Combine chili and sliced hot dogs in a medium bowl. Open biscuits and separate into 8 biscuits.
3
Place each biscuit in a lightly greased muffin tin and press down on the sides and bottom to create a cup. Spoon a little bit of the chili hot dog mixture into each cup.
4
Place muffin tin directly on the grill grate and cook 30 minutes until biscuits are golden brown and chili is warmed.
350 ˚F / 177 ˚C
00:30
5
Let chili cups cool for five minutes before unmolding. Finish with your choice of toppings. Enjoy!
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