Chili Cheese Dog
Howdy, y’all and thanks for stopping by camp. We’re cooking up a big pot of delicious chili that we intend to serve on top of some hot dogs for our barbecue today. Everyone, no matter how young or how old, loves a good chili cheese dog, and I’ve got some tips and tricks to help you make the tastiest chili cheese dog you’ve ever had. I can even help you keep the chili on the dog and off of your shirt. You might be laughing, but it’s true – the cowboy has never steered you wrong before. Let’s get after it.
Start by browning the Certified Angus ground beef. I like to use an 80/20. Now, a lot of people ask me what those numbers mean, 80/20, and the answer is simple: 80% lean meat and 20% fat. You’ll see different combinations in the grocery store, but for chili I want some extra fat in there for flavor, so we stick with the 80/20. If the Doc has you taking some cholesterol pills, you’d want to choose a beef with a higher percentage of lean meat.
Mix all the spices in. You can use some extra chili pepper if you like, and feel free to add more ancho chili powder if you like it smoky. Add my Red River Ranch Original Seasoning, or you can use my Red River Ranch Mesquite Seasoning for a little extra ancho pepper. For best flavor, use both!
Tip: Use whole oregano. If you toast the oregano in a skillet and crumble it directly into the chili, it will add more flavor.
Add a little beef broth to incorporate all the flavors together and give it a stir. Let it simmer for about 45 minutes to an hour – longer if you have the time – and cook the liquid down.
Make the Sauce
Dice up a roasted poblano pepper and some white onion. I use the hash knife because it’s my favorite but you can use any knife you want.
Tip: After chopping a jalapeno, don’t scratch your eyes or your butt! Trust me on this one!
Add the hot dog condiments. Duke’s mayonnaise, sweet relish, ketchup, and spicy brown mustard. This is your sauce so you can add more mustard or mayonnaise until it tastes just right for you.
Set the sauce in the ice box until its time to eat.
Grill the Hot Dog
When it comes to chili cheese dogs, don’t scrimp on the hot dog. I like to use Nathan’s because they are the best hot dog I’ve ever eaten. Get those on the grill.
Tip: Add the cheese to the pot of chili when it’s time to eat. The cheese will thicken and hold the chili together.
Fix it Up
Now, take the bun and put a layer of shredded cheese down before the hot dog. This will melt into a good seal and will keep the bun from getting soggy and breaking all over the place.
Chow down and enjoy, y’all.
Thanks for stopping by. Don’t forget to subscribe to our YouTube Channel and we will see you next Wednesday at 2:30. Y’all take care, now!
Chili Cheese Hot Dogs - Cowboy Kent Rollins
- 2 pounds ground beef 80/20
- 1 tablespoon Kent’s Original Seasoning or your favorite all-purpose blend
- 1 tablespoon Kent’s Mesquite Seasoning or ½ tablespoon ancho chili powder
- 1 dried ancho chili minced
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 1 teaspoon whole oregano
- 2 teaspoons garlic powder
- ½ cup beef broth
- 8 hot dogs
- 8 hot dog buns
- 2- 3 cups shredded colby jack cheese
- 1/2 yellow onion chopped
- ½ cup spicy mustard
- 2 tablespoons ketchup
- 1 tablespoon mayonnaise
- 1 tablespoon diced jalapeno
- 1 ½ tablespoons sweet relish
- In a stockpot, over medium heat, add the ground beef. Stir in the Original seasoning, Mesquite seasoning, ancho chili, chili powder, cumin, smoked paprika, oregano and garlic powder.
- Cook for about 10 minutes, stirring occasionally. Stir in the beef broth and turn the heat down to medium low. Cook for 40 minutes, stirring occasionally.
- Stir in ½ cup of the cheese. Add more cheese if needed to thicken the mixture. Set aside in a warm place until ready to serve.
- Meanwhile, in a small mixing bowl, combine the mustard, ketchup, mayonnaise, jalapeno and sweet relish. Cover and refrigerate for at least 30 minutes.
- Preheat and clean the grill. Place the hot dogs on the grill over medium-high heat. Cook for about 4 to 5 minutes, rolling around the grill until lightly charred.
- Place the buns on the grill, open side up. Sprinkle enough cheese to cover the bottom of each bun. Top with about 1 to 2 tablespoons of the mustard sauce. Let the buns warm on the grill for about 2 to 3 minutes or until the cheese is melted. Top with a hot dog, chili and cheese. Serve immediately.
Kent's seasonings can be found at KentRollins.com
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