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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
This recipe serves:
6
Units of Measurement:
main
| 2 Cup | favorite chili with beans |
| 2 | hot dogs, sliced |
| 1 Can | (16.3 oz) large buttermilk biscuits, such as Pillsbury Grands |
| Cheddar cheese, for serving | |
| Scallions, sliced for serving | |
| Sour cream, for serving |
Steps
1
When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.
350 ˚F / 177 ˚C
2
In a medium bowl, combine the chili, and sliced hot dogs.
Ingredients
2 Cup favorite chili with beans
2 hot dogs, sliced
3
Open the biscuits and separate them into 8 biscuits. Place each biscuit in a lightly greased muffin tin and press down on the sides and bottom to create a cup.
Ingredients
1 Can (16.3 oz) large buttermilk biscuits, such as Pillsbury Grands
4
Spoon a little bit of the chili hot dog mixture into each cup.
5
Place the muffin tin directly on the grill grates. Close the lid and and cook for 30 minutes until biscuits are golden brown and chili is warmed.
350 ˚F / 177 ˚C
6
Remove the muffin tin from the grill and let the chili cups cool for five minutes before unmolding. Garnish with cheddar cheese and scallions, as desired. Enjoy!
Ingredients
Cheddar cheese, for serving
Scallions, sliced for serving
Sour cream, for serving
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