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Chili Cheese Dog Cups

20

30

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.

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  • 2 Cup Chili With Beans, Your Choice

  • 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

  • 1

    When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.

    350 ˚F

  • 2

    In a medium bowl, combine the chili, and sliced hot dogs.

    • 2 Cup Chili With Beans, Your Choice

    • 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.

    • 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.
  • 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!

    • Cheddar cheese, for serving

    • Scallions, sliced for serving

    • Sour cream, for serving

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