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Killer Tailgate Texas Chili Dog (Texas Style)

Killer Tailgate Texas Chili Dog (Texas Style)

  • Prep: 30 mins

  • Cook: 30 mins

  • Servings:

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Ingredients

Leftover chili

Bacon (crispy or soft — your call)

All-beef hot dogs (good options: Ball Park Franks or Nathan’s all-beef)

Buns

Cheese

Texas Heat

Fresh sliced onions

Jalapeños (sliced super thin / diced super small)

Texas Gunpowder (pure jalapeño powder)

Equipment

Sharp knife

Blackstone griddle (or your grill/griddle setup)

Tray (for the buns)

Killer Tailgate Texas Chili Dog (Texas Style)

Got a little chili left over from your last batch? Here’s how to turn it into a killer tailgate chili dog, Texas style.

What you’ll need

  • Leftover chili
  • Bacon (crispy or soft — your call)
  • All-beef hot dogs (good options: Ball Park Franks or Nathan’s all-beef)
  • Buns
  • Cheese
  • Texas Heat
  • Fresh sliced onions
  • Jalapeños (sliced super thin / diced super small)
  • Texas Gunpowder (pure jalapeño powder)

Equipment

  • Sharp knife
  • Blackstone griddle (or your grill/griddle setup)
  • Tray (for the buns)

How to make a Texas chili dog

  1. Cook the bacon. First move. It’s bacon.
  2. Prep the hot dogs. Open the pack and split each dog down the middle with a sharp knife, but don’t cut all the way through the back. Pull it open slightly — it helps the dog cook all the way through and gives you room to catch more ingredients inside.
  3. Cook the dogs on the griddle. Take the split dogs to the Blackstone. You’ll know they’re ready when they start to spread and flatten out and get a little char on all sides.
  4. Toast the buns. Set the buns on a tray, split them open, and toast them on the grill for a few minutes. Toasting helps keep everything together when you assemble.
  5. Start the build. Put a layer of cheese on the toasted bun. (Cheese helps hold it together and stick to the bun.)
  6. Add bacon. Lay a strip down the middle.
  7. Add the hot dog. Set the split dog on top so it holds wide open.
  8. Secret ingredient: Texas Heat. Lay down one thin row right down the middle of the dog for extra bite.
  9. Add the chili. Not too much — but cover all the meat with chili.
  10. More cheese. Add a little extra.
  11. Finish it. Top with fresh sliced onions and super thin/small-diced jalapeños.
  12. Final touch: Texas Gunpowder. Add a dash to light it up.

How it eats

Perfect burn. Medium heat. You get the crunchiness of the bacon, the hot dog, the creaminess of the cheese, and the fresh jalapeños and onions on top. This dog’s a winner.

Watch the video

See the full recipe video here: 

“Next time you throw a tailgate, throw down on a Texas dog. Dude, this thing is next level.”

Killer Tailgate Texas Chili Dog (Texas Style)