Wagyu Chili Dogs

Back Creek Wagyu Chili Dogs offers an elevated twist on the classic American favorite, combining premium Wagyu beef's succulent flavor with a hearty, gourmet chili. These chili dogs are designed for discerning customers seeking comfort and luxury in their dining experience.

Ingredients:

• Back Creek Wagyu hot dogs: 4

• Hot dog buns: 4 (Brioche buns recommended)

• Butter: 2 tablespoons, melted

• Toppings:

  • Back Creek Wagyu chili: See the recipe below

  • Shredded cheddar cheese: 1 cup

  • Diced onions: 1/2 cup

  • Jalapeños: 1/4 cup, sliced (optional for heat)

  • Sour cream: 1/4 cup for garnish

  • Chopped cilantro: 2 tablespoons for garnish

Wagyu Chili Recipe:

• Ground Back Creek Wagyu beef: 1 pound

• Olive oil: 1 tablespoon

• Onion: 1 medium, finely chopped

• Garlic: 3 cloves, minced

• Tomato paste: 2 tablespoons

• Diced tomatoes: 1 can (14.5 oz)

• Beef broth: 1 cup

• Kidney beans: 1 can (15 oz), drained and rinsed

• James’ Pioneer Chili Artisian Spice: 2 tablespoons

Instructions:

1. Prepare the Wagyu Chili:

   1. In a large pot, heat the olive oil over medium heat. Add the ground Wagyu beef and cook until browned, breaking it up with a spoon as it cooks. Remove excess fat if necessary.

   2. Add the chopped onion and garlic to the pot, and cook until softened, about 5 minutes.

   3. Stir in the tomato paste, James’ Pioneer Chili Artisian Spice. Cook for another 2 minutes until the spices are fragrant.

   4. Pour in the diced tomatoes (with their juice) and beef broth. Stir to combine.

   5. Bring the chili to a boil, then reduce the heat and let it simmer uncovered for 20-30 minutes, stirring occasionally until it thickens.

   6. Add the kidney beans and continue to cook for another 10 minutes.

   7. Taste the chili and adjust spices if needed. Set aside.

2. Grill the Wagyu Hot Dogs:

   1. Preheat your grill to medium-high heat.

   2. Place the Back Creek Wagyu hot dogs on the grill and cook for about 6-8 minutes, turning occasionally until they are nicely charred and heated through.

3. Toast the Buns:

   1. Brush the insides of the hot dog buns with melted butter and place them on the grill for 1-2 minutes until lightly toasted.

4. Assemble the Hot Dogs:

   1. Place each Back Creek Wagyu hot dog in a toasted bun.

   2. Generously spoon the Back Creek Wagyu chili over the hot dogs.

   3. Top with shredded cheddar cheese, diced onions, sliced jalapeños (if using), and a dollop of sour cream.

   4. Garnish with chopped cilantro.

5. Serve: Serve the chili-topped Back Creek Wagyu hot dogs immediately, with extra chili on the side if desired.

This recipe combines the luxurious richness of our Back Creek Wagyu beef in hot dogs and chili, creating a truly indulgent dish!