Chili Cheese Dog
The most American of hot dogs, the Chili Cheese Dog, gets a major upgrade. Not only topped with cheese, this one is stuffed with cheese. Wrapped in bacon, topped with a brisket chili, and then smoked low and slow. Did we miss anything on this one!?! Making the Cheese Dog Franks, wieners, the ol ball park special. We all know this wonderous treat of a hot dog by many names. The one thing that’s always consistent? It’s always tasty AF. This recipe is gonna play fast and loose with the concept of the “hot dog”, but as long as it’s tasty; who really cares? Instead of a pre made hot dog we’re going to be using 80/20 ground chuck to create this chili cheese dog. Literally an all-beef frank. 80/20 chuck is the most consistent of ground beef so that’s why we’re going with it today. Great flavor, not too much fat, and also readily available. For more hot dog recipes, check out my Smoked Hot Dog Burnt Ends, The Big Mac Dog, Elote Chorizo Dogs and also Chili Cheese Glizzburger! By taking half a pound of this ground chuck and wrapping it around a cheese core, you’d think we’d of made the ultimate cheese dog. But you’d be wrong. We’re also wrapping that sucker in bacon. At nearly a foot long, we’re wrapping it in a lot of bacon. Seasoned and smoked slowly, that’s the only way to go for our Ultimate Chili Cheese Dog because of the instability of a cheese core and the tenuous bacon wrapping. One has to be gentle with a beast like this. 10 out of 10 wouldn’t recommend slapping this one around like you would a regular foot long. This guy would helicopter right out of your hand. The Chili cheese Dog’s Brisket Chili Chili is an art unto itself. Entire cooking competitions, regional pride, campfire stories, and sordid tales of great repose. With such a gallant and varied history, little can be agreed upon. Just that by putting beans in your chili means that your too lazy to use actually good ingredients. I kid, but not really. While I do enjoy the occasional bean chili, they don’t even compare to an all meat chili. Like I always say “The more meat in my mouth, the better!” So, brisket chili it is our our cheese dogs. For more with Chili If you are a barbecuer of fine meats, and I assume you are if you ended up here, you’ll know the task that is leftover barbecue. Pulled pork, ribs, brisket, smoked chicken, smoked turkey. Y’all know where I’m going. Chili. Make chili with those leftovers. Next day bbq can get dried out if not treated right, so braise it in a pot of crazy flavorful stock. Make the most of it and toss is on your Chili Cheese Dog! Needing more spice in your life? My spice line can help with that. Check them out here. Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. Brisket Chili ▢ 1 Lb of leftover brisket or fresh Ground beef▢ 3 cups beef stock▢ 6 oz can of tomato paste▢ ¼ cup minced shallots▢ ¼ cup minced garlic▢ 1 tsp Salt▢ 1 tsp pepper▢ 1 tsp smoked paprika▢ 1 tsp ground mustard▢ 1 tsp chili powder ▢ 1 Lb of leftover brisket or fresh Ground beef ▢ 3 cups beef stock ▢ 6 oz can of tomato paste ▢ ¼ cup minced shallots ▢ ¼ cup minced garlic ▢ 1 tsp Salt ▢ 1 tsp pepper ▢ 1 tsp smoked paprika ▢ 1 tsp ground mustard ▢ 1 tsp chili powder Cheese “Dogs” ▢ 1.5 lbs Ground Chuck▢ Tennessee Smoke Rub▢ 8 oz Cheddar cheese block▢ 1 Lb Bacon▢ 3 Hoagie rolls▢ Shredded cheddar cheese▢ Green onions ▢ 1.5 lbs Ground Chuck ▢ Tennessee Smoke Rub ▢ 8 oz Cheddar cheese block ▢ 1 Lb Bacon ▢ 3 Hoagie rolls ▢ Shredded cheddar cheese ▢ Green onions Brisket Chili Light grill and setup for two zone cooking.Mince garlic and shallot, add to a small pot with oil and sauté over medium high heat. Add in tomato paste and beef stock, simmer and reduce for one hour.Add in chopped brisket (or browned ground beef) and seasoning. Cook for another hour at a simmer, or until thickened. Light grill and setup for two zone cooking. Light grill and setup for two zone cooking. Mince garlic and shallot, add to a small pot with oil and sauté over medium high heat. Add in tomato paste and beef stock, simmer and reduce for one hour. Mince garlic and shallot, add to a small pot with oil and sauté over medium high heat. Add in tomato paste and beef stock, simmer and reduce for one hour. Add in chopped brisket (or browned ground beef) and seasoning. Cook for another hour at a simmer, or until thickened. Add in chopped brisket (or browned ground beef) and seasoning. Cook for another hour at a simmer, or until thickened. Cheese “Dogs” Separate 1.5 lbs of ground chuck into 3 equal size balls. Flatten out into a rectangle shape, approx. 12” by 4”.Cut cheddar cheese block into cheese sticks. Lay cheese sticks onto meat patties and enclose meat around the cheese. Make sure to seal up each side, so the cheese doesn’t leak out.Wrap each one of the “dogs” in bacon. Each one should take about 3 slices of bacon. Season with OTFC Tennessee Smoke Rub.Reverse sear the dogs on the grill. Start on the cooler side of the grill, smoke for 1 hour. Then move to the hot side of the grill to sear off the bacon.Assemble! Hoagie roll, cheese dog, chili, shredded cheese, green onions. Separate 1.5 lbs of ground chuck into 3 equal size balls. Flatten out into a rectangle shape, approx. 12” by 4”. Separate 1.5 lbs of ground chuck into 3 equal size balls. Flatten out into a rectangle shape, approx. 12” by 4”. Cut cheddar cheese block into cheese sticks. Lay cheese sticks onto meat patties and enclose meat around the cheese. Make sure to seal up each side, so the cheese doesn’t leak out. Cut cheddar cheese block into cheese sticks. Lay cheese sticks onto meat patties and enclose meat around the cheese. Make sure to seal up each side, so the cheese doesn’t leak out. Wrap each one of the “dogs” in bacon. Each one should take about 3 slices of bacon. Season with OTFC Tennessee Smoke Rub. Wrap each one of the “dogs” in bacon. Each one should take about 3 slices of bacon. Season with OTFC Tennessee Smoke Rub. Reverse sear the dogs on the grill. Start on the cooler side of the grill, smoke for 1 hour. Then move to the hot side of the grill to sear off the bacon. Reverse sear the dogs on the grill. Start on the cooler side of the grill, smoke for 1 hour. Then move to the hot side of the grill to sear off the bacon. Assemble! Hoagie roll, cheese dog, chili, shredded cheese, green onions. Assemble! Hoagie roll, cheese dog, chili, shredded cheese, green onions. Serving: 3Dogs | Calories: 2040kcal | Carbohydrates: 58g | Protein: 121g | Fat: 145g | Saturated Fat: 56g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 57g | Trans Fat: 3g | Cholesterol: 430mg | Sodium: 3773mg | Potassium: 2641mg | Fiber: 5g | Sugar: 15g | Vitamin A: 2210IU | Vitamin C: 18mg | Calcium: 673mg | Iron: 22mg Jeremy Whitelaw Jeremy is a small business owner by day; a private chef to a wife and two kiddos by night and creator behind The Kitchen Whitelaw. Specializing in new American cooking, diner fare, country club cuisine, the classics you know and love. Exploring new recipes, creating new dishes, and teaching new techniques.