Smoky Wyoming Venison Chili Dogs

Introduction

Bring the wild flavors of the West to your backyard with our Smoky Wyoming Venison Chili Dogs. This delicious twist on a cookout classic uses rich venison sausage, spicy chili, and the Arteflame Grill’s high-heat sear and flat top griddle magic to create a flavor-packed dish that’s destined for summer cookout fame. From searing at over 1,000°F to finishing everything to perfection right on the grill, we’ll show you how to grill it all with ease, flavor, and minimal cleanup.

Ingredients

• 4 venison sausages
• 4 hot dog buns
• 2 tbsp butter (for grilling)
• 1 tbsp unsalted butter (for toasting buns)
• 1 cup ground venison (or lean ground beef)
• 1/4 cup finely diced onion
• 1 clove garlic, minced
• 1/2 cup crushed tomatoes
• 1 tbsp chili powder
• 1/2 tsp paprika (smoked preferred)
• Salt and pepper to taste
• Shredded cheddar cheese (optional garnish)
• Sliced jalapeños (optional garnish)
• Chopped scallions (optional garnish)

Instructions

Step 1: Fire up the Arteflame grill

1. Place three paper napkins at the base of your Arteflame grill.
2. Soak them with a bit of vegetable oil.
3. Stack dry firewood over the napkins.
4. Light the napkins and let the fire build for about 20 minutes until a hot bed of coals forms and the flat cooktop is sizzling.

Step 2: Prepare the chili

1. Melt 1 tbsp of butter on the flat cooktop, nearer the center for higher heat.
2. Add diced onions and garlic. Sauté until translucent.
3. Push the aromatic base to a lower-heat zone.
4. Brown the ground venison on the hotter part of the cooktop.
5. Once browned, mix with onions and garlic.
6. Stir in crushed tomatoes, chili powder, paprika, salt, and pepper.
7. Let it simmer gently on a medium-heat zone, stirring occasionally to avoid sticking.

Step 3: Sear the venison sausages

1. Place the sausages on the center grill grate and sear for 1–2 minutes per side for color and to lock in juices.
2. Transfer to the hot flat cooktop to continue cooking slowly until internal temperature reaches 150°F.
3. Remove when internal temp hits about 145°F and let rest while toasting buns.

Step 4: Toast the buns

1. Add a small amount of butter to the flat cooktop.
2. Place buns onto the buttery surface and toast until golden and crisp – usually 1–2 minutes.

Step 5: Assemble and serve

1. Place seared sausage into toasted bun.
2. Spoon over hot, spicy venison chili.
3. Add garnishes like cheese, jalapeños, or scallions if desired.
4. Serve hot off the grill!

Tips

• Use butter on the flat top for better flavor and golden sear.
• Always let meat rest after grilling—it continues to cook off the grill. Remove when 15°F below the target temp.
• For milder chili, omit jalapeños and reduce chili powder.
• Use the heat zones on the Arteflame cooktop to avoid burning your chili or buns.
• Clean up is minimal—scrape the cooktop with a grill scraper and you’re done.

Variations

1. Tex-Mex Twist: Add black beans, cumin, and corn kernels to the chili for a hearty Tex-Mex vibe.
2. Cheese Lover’s Dog: Melt sharp white cheddar over the sausage on the flat top before assembling.
3. BBQ Brisket Chili Dog: Use chopped smoked brisket instead of ground meat, and mix it with tomato-based BBQ sauce.
4. Kansas City Style: Add pickles and tangy mustard to contrast with the rich chili.
5. Lumberjack Heat: Use chipotle in adobo for a smoky kick and top with crispy bacon bits.

Best pairings

• Grilled sweet corn with herb butter
• Smoky baked beans grilled on the flat top
• Sweet potato wedges with cayenne and cinnamon
• Cold craft IPA or root beer
• Grilled peach halves with vanilla ice cream for dessert

Conclusion

Our Smoky Wyoming Venison Chili Dogs give you the best of both worlds: rich wild game flavor and classic backyard grilling. Cooked entirely on the Arteflame Grill, this no-pot, no-hassle recipe is a delicious celebration of simplicity and flavor.