The Smokehouse Chili Dog

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Difficulty: Beginner

Servings: 4

Best Season: Summer

Description

This street-food icon gets a serious backyard upgrade by pairing a snap-casing frank with a rich, slow-simmered meat topping. The entire assembly is blanketed in a sharp, melted dairy layer that holds the heavy components together. It delivers an intense, savory bite that hits every pleasure center with zero restraint.

Ingredients

4 EA natural-casing beef franks, 8-inch length
4 EA top-split hot dog buns
2 cups smokehouse beef chili, warmed
0.25 cup pickled or candied jalapeños, sliced
2 Tbsp yellow mustard

Instructions

1
Heat a charcoal grill or stovetop grill pan to medium-high heat.
2
Grill the franks for 6 to 8 minutes, rotating frequently, until the casing snaps.
3
Toast the interior of the top-split buns on the grill grates for 1 minute.
4
Place one frank inside each toasted bun.
5
Ladle a heavy portion of warm beef chili directly over the frank.
6
Top with pickled jalapeño slices.
7
Drizzle yellow mustard over the top.

Read it online: https://brinnerbites.com/recipe/the-smokehouse-chili-dog/