These hearty chili cheese dogs are a satisfying crowd-pleaser and perfect for any game day!


Kayem hot dogs

split top buns


2 tbsp canola oil

1 lb lean ground beef

2 tsp chili powder

1/2 tsp each salt and pepper

1 onion, diced

1 small carrot, chopped

1 red pepper, chopped

1 jalapeño pepper, seeded and finely chopped

3 cloves garlic, minced

1 bottle (24 oz) tomato sauce

1 can (19 oz) mixed beans, drained and rinsed

2/3 cup barbecue sauce

1 cup beef broth

2 bay leaves

1 cup grated aged Cheddar cheese

2 green onions, sliced




  • Heat oil in large saucepan or high-sided skillet set on your Kenyon Cooktop over medium heat. Cook beef, chili powder, salt and pepper for 6 to 8 minutes or until beef starts to brown. Add onion, carrot, red pepper, jalapeño and garlic; cook for 5 to 7 minutes or until vegetables start to soften.
  • Stir in tomato sauce, beans, barbecue sauce, broth and bay leaves; bring to boil. Reduce heat to medium-low; cover and simmer for 60 to 70 minutes or until vegetables are tender and sauce is thickened. Remove bay leaves.

Hot Dogs:

  • Add 16 oz liquid to drip tray and preheat Kenyon Grill to high.
  • Grill Hot Dogs.
  • Optional-Toast buns on grill.
  • Place hot dogs in buns, spoon chili onto hot dog to your liking, top with cheese.


Tip: For loaded chili cheese dogs, top with chopped onion, crumbled bacon, pickled jalapeños, black olives or sour cream.

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