Mushroom Chili Dog Recipe

Mushroom Chili Dog Recipe

Bring all the flavors of the stadium to the comfort of your home. This better-for-you twist on the chili dog with 100% grass-fed TWR Classic Hot Dogs is sure to be a homerun for the whole family. Have a sausage fan in the house? Try it with your favorite dinner sausages for an extra hit.


  • 1 package Teton Waters Ranch 100% Grass-Fed Classic Hot Dogs or Dinner Sausages
  • Hot dog buns
  • 2 tablespoons cooking oil or ghee
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 red pepper, diced
  • 12 ounces mushrooms, chopped
  • 3 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 2 14-ounce cans diced tomatoes
  • 1 15-ounce can tomato sauce
  • 2 16-ounce cans kidney beans, rinsed and drained
  • 1 16-ounce can pinto beans, rinsed and drained
  • 1 cup 100% Grass-Fed Beef Broth, we used Kettle & Fire
  • Garnish: Shredded grass-fed cheddar cheese


  1. Add cooking oil or ghee to a large saucepan or Dutch oven set over medium-high and sauté onion until translucent, about 5 minutes. Add garlic and cook until fragrant, about 3 minutes. Add red bell pepper and mushroom, and sauté until mushrooms are lightly browned and tender, about 5-8 minutes more.
  2. Stir in remaining ingredients, bring to a boil then cover and reduce heat to medium-low and simmer for 2 hours.
  3. When mushroom chili is almost done simmering, set a skillet over medium-high heat and cook hot dogs until heated through and lightly browned, rotating occasionally.
  4. Toast hot dog buns, if desired, then add the cooked hot dog and top with mushroom chili and shredded cheddar cheese.