Experience the ultimate in comfort food with Garlic Bread Chili Dogs. Enjoy the buttery Italian garlic bread, meaty chili, gooey cheese, and beefy hot dog, all brought together in one amazing dish. Every bite of this delectable combination of flavors will have you craving more!
WHAT YOU'LL LOVE
- The chili is built from scratch, not doctored from a can. Browned ground brisket, fresh poblano, and pureed tomatoes make this a real chili, not a shortcut topping.
- The bun becomes the trough before it's baked. Cutting the rectangle into the top of the bun and pressing it down happens before baking, so the bread sets into that shape instead of being carved out afterward.
- Two bakes, two jobs. The buns bake once alone to build structure and crisp edges, then bake again fully loaded — each stage does one thing well instead of trying to do everything at once.
- Cheese goes both under and over. Mozzarella lines the bottom of the trough before the chili and hot dog go in, then cheddar tops it off — melted cheese anchors the filling from both directions.
Garlic Bread Chili Dogs
Tom Jackson
Rated 4.3 stars by 18 users
Category
Beef
Cuisine
American
Servings
8
Prep Time
45 minutes
Cook Time
15 minutes
Calories
764
Garlic Bread Chili Dogs could be the ultimate Comfort Food! This recipe combines two favorites into one delicious dish. The Italian garlic bread is soft and buttery, the chili is meaty and flavorful, and the cheese is gooey and melted all atop a beefy hot dog. The result is a mouth-watering combination of flavors that's sure to hit the spot.
Ingredients
- 8 brioche hot dog buns
- 10 tbsp Garlic Butter (recipe below)
- 4 oz low moisture mozzarella, grated
- 2 cups Beef Chili (recipe below)
- 8 hot dogs
- 4 oz sharp cheddar, grated
- Yellow onion, diced, for garnish
- Pickled jalapeños, for garnish
- 1/4 cup unsalted butter, room temperature
-
1 tbsp extra virgin olive oil
- 1/2 tsp garlic grated on a microplane
-
1 1/2 tsp Urban Slicer White Mojo
- 1/2 lb ground beef brisket
-
1 tbsp Cattleman’s Grill Road House Steak & Beef Seasoning
- 1 tsp smoked paprika
- 1/2 cup yellow onion, grated or minced
- 1/2 cup poblano, minced
-
1 1/2 tsp garlic, microplaned
-
1/2 (15 oz) can tri-blend beans (pinto, kidney, black), drained, rinsed
-
3/4 cup Ciao Italian Tomatoes, blended smooth
-
1 tbsp Hoff & Pepper Smoken Ghost Hot Sauce
- 1/2 cup beef stock
Garlic Butter
Beef Chili
Directions
- Preheat your Yoder Smokers YS640s Pellet Grill to 500ºF with the Yoder Smoker Wood Fired Oven installed. When the grill is hot, place a Lodge 12” Cast Iron Skillet inside the Wood Fired Oven to preheat for 5-10 minutes.
To make the chili, place the ground beef, Cattleman’s Grill Road House Steak & Beef Seasoning, and smoked paprika in the hot skillet. Brown to form a crust on bottom, then mix and mash with a hand masher.
- When the beef is browned, add the onion and poblano. Cook until softened, about 5-8 minutes. Next add the garlic and beans and cook another minute, mashing the beans with the hand masher.
Add the pureed tomatoes, Hoff & Pepper Smokin’ Ghost Hot Sauce, and beef stock. Stir. Cook on top of the oven to desired consistency, about 10-15 minutes.
- Turn grill temperature down to 400ºF.
- To make the garlic bread buns, first mix the ingredients for the garlic butter in a small bowl and mix well.
- Place your hot dog buns in a Lodge Cast Iron Casserole Dish. Using a small sharp knife, slice hot dog sized rectangles in the tops of the buns, then push the rectangles down into the bun.
- Brush the garlic butter all over the buns, on top and inside the rectangles.
Bake the garlic bread buns inside the Wood Fired Oven for 4-5 minutes, then spin and cook another 4-5 minutes or until browned on top and crisping around the edges.
- Assemble the Garlic Bread Chili Dogs. Inside each of the rectangle openings, sprinkle 1/2 oz mozzarella, then 2 tbsp chili, then a hot dog, then 2 more tbsp chili, then 1/2 oz cheddar.
- Transfer the casserole dish back to the Wood Fired Oven. Bake for 8 minutes, spin, then bake about 8 minutes more. The Garlic Bread Chili Dogs are done when the cheese on top is melted and browning and the hot dogs are over 160ºF internal temperature.
- Serve the Garlic Bread Chili Dogs topped with minced onion and pickled jalapeños.
Recipe Note
Recipe FAQ
Why cut the bun's rectangle before baking instead of after?
Pressing the cut rectangle down before the first bake lets the bread structure set into that shape, so it holds the filling cleanly instead of being carved out of an already-baked, softer bun.
Why bake the buns twice?
The first bake builds a crisp, browned crust on the empty buns. The second bake, once they're loaded with chili, cheese, and hot dogs, melts everything together without overbaking the bread a second time from scratch.
What internal temperature should the hot dogs reach?
Since hot dogs are a ready-to-eat product, reheating to 165ºF is the safest target — confirm with a thermometer rather than relying on the cheese melting as your only cue.
Can I make the chili ahead of time?
Yes — it holds well in the fridge for a few days and reheats easily, making the assembly step much faster on the day you want to serve these.
Can I substitute a different hot sauce in the chili?
Any medium-heat hot sauce works in place of the specific brand listed — adjust to taste since heat levels vary widely between brands.
How indoor-friendly is this recipe?
4 out of 5 — great in the kitchen, better on the grill. A regular oven handles both bakes just as well as the wood-fired oven; the grill mainly adds a bit of char and smoke flavor to the overall dish.
Recipe Highlights
Beef browned undisturbed first: Direction Step 2 lets the ground beef form a crust on the bottom of the skillet before mashing and mixing it — that crust is where real chili flavor starts.
Bun trough shaped before baking: Step 7 cuts rectangles into the raw buns and presses them down before they ever see heat, so the bread bakes directly into a shape built to hold the filling.
Cheese layered on both ends: Step 10 lines the bottom of each trough with mozzarella before adding chili and the hot dog, then tops everything with cheddar — anchoring the filling with melted cheese above and below.
A second bake with two doneness checks: Step 11 bakes the assembled dogs until both the cheese is melted and browning and the hot dogs read a safe internal temperature — two separate cues, not just one.
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Nutrition
Nutrition
- Nutrition Serving Size
- 1 chili dog
- per serving
- Calories
- 764
- Fat
- 60 grams
- Saturated Fat
- 31 grams
- Cholesterol
- 209 milligrams
- Sodium
- 1575 milligrams
- Carbs
- 32 grams
- Fiber
- 1 grams
- Sugar
- 7 grams
- Protein
- 22 grams
