Smoked Chili Cheese Dogs

Step 1 Preheat the smoker to 225˚F.

Step 2 While the grill preheats, use a knife to score the hot dogs, making 4 shallow, diagonal slits in the top and bottom of each hot dog.

Step 3 Sprinkle the hot dogs with Head Country Championship Original Seasoning, then drizzle with Head Country Original BBQ Sauce.

Step 4 Place on the smoker and smoke for 35 to 45 minutes, flipping them halfway through.

Step 5 Cover a large rimmed baking sheet with aluminum foil. Evenly spread the onions and peppers across half of the sheet pan, then drizzle with oil. Season with 1 teaspoon Head Country Championship Original Seasoning, tossing to coat. Spread out in an even layer.

Step 6 On the other half of the baking sheet, spread out the ground beef into a large patty that is about 1/2-inch thick. Sprinkle with 1 teaspoon of Head Country Championship Original Seasoning.

Step 7 Set the pan on the smoker and close the lid. Smoke for about 1 hour, until the meat is cooked through.

Step 8 Add the meat and vegetables to the insert of an Instant Pot. Use a wooden spoon to break up the meat into small pieces. Add in garlic, diced tomatoes, beef broth, both types of beans, and tomato paste. Season with salt and pepper. Cook for 15 minutes on High pressure, manually releasing the pressure once it is done cooking.

Step 9 Note that you can also simmer this chili on the stovetop in a Dutch oven over medium-low heat for 1 hour instead of using the Instant Pot.

Step 10 Assemble hot dogs, adding the smoked hot dogs to the buns, then topping with chili. Sprinkle cheese on top and either grill or broil in the oven on a large baking sheet until the cheese is melted.

Step 11 Serve.