Bison Chili-Cheese Dogs
A smoky, hearty take on the classic Coney Island–style chili dog, made with ground bison and loaded onto grilled bison hot dogs with cheddar, mustard, and diced onion.
Ingredients
Bison Chili
- 1 Tbsp olive oil
- 2 lb ground bison
- 1½ tsp Bearded Butcher Chipotle Blend
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 garlic cloves, minced
- 2 tsp chipotle powder
- 1 tsp sweet paprika
- ½ tsp ground cumin
- 1 tsp dried oregano
- ½ cup Chili Beans (Optional)
- ⅛ tsp ground cloves
- 2 Tbsp apple cider vinegar
- ½ cup tomato paste
- 3 Tbsp all-purpose flour
- 1 cup tomato sauce
- 1½ cups beef stock
For the Coneys
- 8 bison hot dogs
- 8 hot dog buns
- Cheddar cheese, shredded
- Yellow mustard
- Diced onion
-
Hot sauce, for serving
Instructions
Make the Bison Chili
1. Heat the Dutch oven. Set a large Dutch oven over the hot side of a grill, targeting about 375°F. Add the olive oil and heat until shimmering.
2. Brown the bison. Add the ground bison and Bearded Butcher Chipotle Blend. Cook, breaking the meat apart with a wooden spoon, until the bison is broken up and lightly browned.
3. Add the vegetables. Stir in the onion, bell pepper, beans, and garlic. Cook for about 1 minute.
4.Build the flavor. Add the chipotle powder, paprika, cumin, oregano, cloves, and apple cider vinegar. Cook, stirring occasionally, until the vegetables are tender and the spices are fragrant.
5. Add the tomato paste and flour. Stir in the tomato paste and flour. Continue cooking for about 5 minutes, stirring frequently, until the tomato paste darkens to a deep brick red and the flour is incorporated.
6. Deglaze and simmer. Add the tomato sauce and beef stock. Stir well, scraping up the browned bits from the bottom of the Dutch oven. Bring the chili to a light simmer.
7. Thicken the chili. Allow the chili to gently simmer for about 2 hours, stirring occasionally, until thick and rich and the flavors have come together.
Grill & Assemble the Bison Chili Cheese Dogs
1. Grill the hot dogs. Place the bison hot dogs over the grill and cook until golden brown and heated through, or done to your liking.
2. Toast the buns. At the same time, place the hot dog buns on the cooler side of the grill and gently toast them.
3. Build the Coneys. Place each grilled bison hot dog in a toasted bun. Top generously with the bison chili, shredded cheddar cheese, yellow mustard, and diced onion.
4. Serve. Serve hot with your favorite hot sauce on the side.
Makes 8 Bison Chili Cheese Dogs
