Teton Waters Ranch


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Mushroom Chili Dog Recipe


  • 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
  • Hot dog buns
  • 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.
Teton Waters Ranch