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Czech-Mex Hot Dog

  • 1 min read

INGREDIENTS

FOR THE DOG

8 Beef Sausages

8 Hot Dog Buns

4 C. Sauerkraut

Smokey Southern Chili, As Desired

FOR THE CHILI

2 Tbsp. Organic Ghost Pepper Condiment

1 1/2 C. Water

1 Tsp. Fresh Tamarind, Seeds Removed

4 Garlic Cloves

5 Lbs. Chuck Roast, Cubed

1 Tbsp. Salt

1 Tsp. Fenugreek

2 Whole Onions

Recipe Image

Yellowbird Organic Habanero Condiment

Recipe Image

Yellowbird Organic Ghost Pepper Condiment

PREPARATION

30 MINUTES / 8 SERVINGS

  1. Feed the fire with these tangy fusion dogs.
  2. Add all Smokey Southern Chili ingredients to Instant Pot® and stir to incorporate.
  3. Select the manual setting; adjust pressure to high, and set time for 18 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.
  4. Once the chili is ready, cook your sausages on a grill until lightly charred and toast the buns.
  5. Make your perfect tangy hot dog with all beef sausage and spicy smokey southern chili! Top with sauerkraut and Yellowbird Organic Habanero Condiment to add some ye-HOT to the party!
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