Chili Out Smoked Chili Cheese Dogs
Perfect for leftovers
Ingredients
Leftover Chili Out Smoked Chili
Beef hot dogs
Hot dog buns
Shredded cheddar or marble cheese
Butter
Method
Preheat smoker to 250°F.
Place hot dogs directly on the smoker grates and smoke 30–40 minutes until plump.
Warm leftover chili in a foil pan on the smoker.
Butter buns and toast cut-side down on the grill.
Assemble: bun, hot dog, warm chili, shredded cheese.
Return assembled dogs to the smoker for 10–15 minutes until cheese melts.
Optional toppings: diced onion, jalapeños, mustard.
Chili Out Smoked Chili Cheese Dip
Creamy • Mild • Crowd-Friendly
Ingredients
2 cups leftover Chili Out Smoked Chili
8 oz cream cheese, cubed
½ cup sour cream
1½ cups shredded cheddar or Tex-Mex cheese
1 tsp Chili Out Seasoning
Smoker Setup
250°F
Indirect heat
Method
Add chili, cream cheese, sour cream, and Chili Out to a cast iron pan.
Smoke uncovered for 30–45 minutes, stirring every 15 minutes.
Stir in shredded cheese.
Return to smoker for 10–15 minutes until melted, smooth, and bubbly.
Serve hot with tortilla chips or bread.
