Chili Dogs on the 22" Blackstone Griddle | COOKING WITH BIG CAT 305

Haven't made Chili Dogs in a while so figured I would share my secret technique. I like to smash the meat (like a Smashburger) to brown it on the outside to give it flavor. My first job was at Wendy's and they would use the leftover (burnt) burgers from the day before as their chili meat and it tasted great (and still does). Below are the ingredients to my chili, enjoy!!!! ++++ SUBSCRIBE FOR MORE VIDEOS ++++ Never miss weekly videos from Cooking with Big Cat 305. Subscribe: https://www.youtube.com/channel/UC03JbYYh6pLfm3F9NIkBD1w?sub_confirmation=1 Ingredients: 1/2lb of 80/20 chuck 1/2 lb of sausage meat (I used chorizo) 14.5 oz can of diced tomatoes 15-16 oz can of pinto beans 8 oz can of tomato sauce 1 tsp of red cayenne pepper 4 oz of beer (I used Dos Equis) 1 Tbs bacon bits 1 package of chili seasoning (I used McCormick classic) 1 package of Sazon seasoning 1 Tsp red pepper flakes 1 Tsp ground cumin 1 Tsp salt/pepper/garlic seasoning Also, I ALWAYS use potato bread hot dog buns. They are the best!!! Garnish with diced raw onions and Mexican blend shredded cheese. And of course a nice cold beer!!!