To make the chili, place the ground beef, Cattleman’s Grill Road House Steak & Beef Seasoning and smoked paprika in the hot skillet. Brown to form a crust on bottom, then mix and mash with a with a hand masher.
When the beef is browned, add the onion and poblano. Cook until softened, about 5-8 minutes. Next add the garlic and beans and cook another minute, mashing the beans with the hand masher.
Add the pureed tomatoes, Hoff & Pepper Smokin’ Ghost Hot Sauce and beef stock. Stir. Cook on top of the oven to desired consistency, about 10-15 minutes.
Turn grill temperature down to 400ºF.
To make the garlic bread buns, first mix the ingredients for the garlic butter in a small bowl and mix well.
Place your hot dog buns in a Lodge Cast Iron Casserole Dish. Using a small sharp knife, slice hot dog sized rectangles in the tops of the buns, then push the rectangles down into the bun.
Brush the garlic butter all over the buns, on top and inside the rectangles.
Bake the garlic bread buns inside the Woof Fired Oven for 4-5 minutes, then spin and cook another 4-5 minutes or until browned on top and crisping around the edges.
Assemble the Garlic Bread Chili Dogs. Inside each of the rectangle openings, sprinkle 1/2 oz mozzarella, then 2 tbsp chili, then a hot dog, then 2 more tbsp chili, then 1/2 oz cheddar.
Transfer the casserole dish back to the Wood Fired Oven. Bake for 8 minutes, spin, then bake about 8 minutes more. The Garlic Bread Chili Dogs are done when the cheese on top is melted and browning and the hot dogs are over 160ºF internal temperature.
Serve the Garlic Bread Chili Dogs topped with minced onion and pickled jalapeños.