The Best HOMEMADE CHILI DOGS I've Ever Made | Masterbuilt Gravity Smoker 1050

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese cuts calories while still providing creaminess.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess with fewer calories.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: green bell peppers

Banana peppers provide a milder flavor at a lower cost.

hot dog buns

🥗Healthier: whole grain buns

💰Cheaper: regular bread

Whole grain buns offer more fiber, while regular bread is often less expensive.

Start by preheating the Masterbuilt Gravity Smoker to 640 degrees Fahrenheit.

Add 1/4 cup of bacon to the smoker without oil, as the bacon will produce its own fat.

Cook the bacon until it's about 3/4 of the way done, then add 1/2 cup of raw red onion and cook until the onions are about 90% done.

Use a paper towel to draw out some of the excess fat from the mixture.

Add approximately 3/4 pound of ground beef to the mixture and break it up to ensure there are no pink spots.

Sprinkle in 3 tablespoons of chili powder, 2 tablespoons of cumin, and mix evenly with the meat.

Pour in about 1/2 can of tomato sauce, reserving the other half for later use.

Close the smoker hood to retain heat while the chili cooks.

Taste the chili and add more tomato sauce and chili powder as needed.

Make slits in the hot dogs for better cooking and appearance before placing them on the smoker.

Add the reserved tomato sauce to the chili and let it cook down for a few more minutes.

Assemble the chili dogs by placing chili on the hot dogs, topping with raw onion and sharp cheddar cheese.

Use a torch to melt the cheese on top of the chili dogs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens