We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the  Privacy Policy.

Skip to Main Content
Start Traegering With 0%* APR Financing  |Shop Now

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.

6

Activating this element will cause content on the page to be updated.

:

main

  • 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

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.