Ultimate Tailgate Game Day Chili Dogs

Allergens

Gluten (if using gluten-containing buns), Dairy (cheese)

Ingredients

• 8 beef or pork sausages
• 2 cups chili (homemade or store
• bought)
• 8 hot dog buns
• 4 slices cheddar cheese
• 1 small onion, finely diced
• 1 jalapeno, finely chopped
• 1/2 cup sour cream
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• 8 toothpicks
• Salt and pepper to taste

Instructions

1. Start by preparing the grill for indirect cooking, setting up a two zone fire. Heat the grill to medium high heat (around 350°F).
2. Place sausages on the cooler side of the grill, and cook for about 8 10 minutes or until cooked through, turning occasionally with tongs.
3. In a saucepan over low heat, combine chili powder, smoked paprika, cayenne pepper (if using), diced onion, jalapeno, and 2 cups of water. Cook for about 5 7 minutes or until the vegetables are tender. Stir in the homemade or store bought chili, and season with salt and pepper to taste. Keep warm.
4. Once sausages are cooked through, move them to direct heat to brown and char on all sides for an additional 2 3 minutes.
5. Open up each hot dog bun and place them on the cooler side of the grill, cut side down. Toast the buns for about 1 2 minutes or until lightly golden.
6. Place two sausages in each toasted bun, then ladle chili over the top of each sausage. Add a slice of cheddar cheese on top of the chili, and let it melt slightly.
7. In a small bowl, mix together sour cream with a pinch of smoked paprika. Serve alongside your chili dogs for a tangy, cooling contrast.
8. Secure each bun with a toothpick to keep everything in place during the game.

Chef’s Insight

To add an extra touch of flavor, try brushing the sausages with a mixture of yellow mustard and Worcestershire sauce before grilling.

Notes

For a spicier version, add more jalapeno or cayenne pepper. You can also experiment with different types of sausages and chili recipes to create your ultimate Tailgate Game Day Chili Dogs.