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The Dan Patrick Show Chili Cheese Dog Cups

Difficulty 1/5
|
Prep time 20 mins

Cook time 30 mins
|
Serves 6-8

Hardwood 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

Chili Cheese Dog Cups

1 CAN (16.3 OZ) PILLSBURY GRANDS BUTTERMILK BISCUITS

2 OLYMPIA PROVISIONS FRANKS, SLICED

2 cups FAVORITE CHILI WITH BEANS

Toppings

SOUR CREAM

CHEDDAR CHEESE

SCALLIONS

Preparation

When ready to cook, start the Traeger grill on smoke with the lid open until fire is established (4-5 minutes). Set the temperature to 350 degrees F and preheat, lid closed 10-15 minutes.

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

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.

Place muffin tin directly on the grill grate and cook 30 minutes until biscuits are golden brown and chili is warmed.

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

Follow along as we give you a recipe each day this week from The Dan Patrick Show Game Day Recipes eBook.

Access this, and over a thousand other Traeger recipes on the Traeger App.

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