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The Dan Patrick Show Baked Chili Cheese Dog Cups

Prep Time

20 Minutes

Cook Time

30 Minutes

Effort

Pellets

Apple

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.

Ingredients

How many people are you serving?

6

Units of Measurement:

main

  • 2 Cup Chili With Beans, Your Choice

  • 2 Olympia Provisions Franks

  • 1 Can Pillsbury Grands! Southern Style Buttermilk Biscuits

Steps

  • 1

    When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.

    Grill: 350 ˚F

  • 2

    Combine chili and sliced hot dogs in a medium bowl. Open biscuits and separate into 8 biscuits.

    Ingredients

    • 2 Cup Chili With Beans, Your Choice

    • 2 Olympia Provisions Franks

    • 1 Can Pillsbury Grands! Southern Style Buttermilk 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.

    Grill: 350 ˚F

  • 5

    Let chili cups cool for five minutes before unmolding. Finish with your choice of toppings. Enjoy!

Cooking Notes

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