Smoked Tex-Mex Spicy Hot Dog Chili on the Pit Boss Platinum Lockhart!

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion, garlic, and green bell pepper; sauté until softened, about 5 minutes.

Stir in diced jalapeño and cook for another 2 minutes.

Add ground beef; cook until browned, breaking it apart, about 7-10 minutes.

Drain excess fat from the pot.

Stir in canned tomatoes, tomato paste, and kidney beans.

Add chili powder, cumin, smoked paprika, salt, and black pepper; mix well.

Bring the mixture to a simmer, then reduce heat to low.

Cover and let simmer for 30 minutes, stirring occasionally.

While chili simmers, cook hot dogs on a grill or in a skillet until heated through.

Serve chili over hot dogs in buns.

Top with shredded cheddar cheese, sour cream, and chopped green onions.

Spice Level:

Allergens