Get some ball park favourites at home!

If you are gathering the gang to watch the game at your place be sure to enjoy some ball park food at home! These Chili Cheese Dogs and Homemade Sausage and Cheese Pretzels are perfect for that snack attack while watching. 

Smoked Chili Cheese Dogs

First, make the chili, then put the cheese dogs together. A hearty chili without beans is the perfect topping! This is the perfect dish to make for a crowd to watch any big game and celebrate.

8 oz (250 g) ground pork

2 small beef striploin or top sirloin steaks (about 12 oz/375 g total), cut into bite-size pieces

2 large garlic cloves, minced

1 onion, diced

2 tbsp (30 mL) chili powder

1 tbsp (15 mL) ground cumin

1 tbsp (15 mL) dried oregano

1/2 tsp (2 mL) each salt and pepper

1/4 tsp (1 mL) hot pepper flakes

2 tbsp (30 mL) canola oil

1 small red bell pepper, diced

1 can (19 oz/540 mL) petite-cut tomatoes

1 cup (250 mL) salsa

1 cup (250 mL) ready-to-use beef broth

1/4 cup (60 mL) tomato paste

12 jumbo beef hot dog wieners

12 sausage buns

1-1/2 cups (375 mL) shredded sharp (old) Cheddar cheese

In a large bowl, combine pork, beef, garlic, onion, chili powder, cumin, oregano, salt, black pepper and hot pepper flakes, stirring well to coat all the meat. Cover and refrigerate for at least 4 hours or overnight.

Soak wood chips for about 30 minutes in a foil tray. Drain well and place on heat source on one side of the grill. Turn on grill to high and then turn side without wood chips down to medium. Smoke should start to fill the grill.

Meanwhile, in a large pot, heat oil over medium-high heat on side burner. Add meat mixture and cook, stirring, about 10 minutes or until browned. Stir in red pepper, tomatoes, salsa, broth and tomato paste; bring to a boil. Reduce heat and place on grill opposite wood chips and simmer, stirring occasionally for about 1 hour or until beef is very tender.

Meanwhile, grill wieners over medium heat for about 7 minutes, turning often or until grilled marked and heated through.  Place in buns and top with chili and sprinkle with cheese. Place back on the grill to melt the cheese slightly if desired. Serves 12.

Tip: Make this chili up to 4 days ahead and refrigerate or freeze for up to 2 weeks. Warm it through on low heat until hot and steaming to serve it up. If frozen, be sure to thaw it first. 

Smoked Sausage and Cheese Pretzels

Use your favourite store-bought smoked sausage or smoke your own sausages to use in these unique twist on a favourite. Make them ahead and warm them through on the grill to serve. 

1 cup (250 mL) warm water

1 tbsp (15 mL) granulated sugar 

1 1/2 tsp (7 mL) traditional active dry yeast

1/2 cup (125 mL) butter, melted

2 1/2 cups (625 mL) all purpose flour (approx)

1 small smoked sausage, diced

1/3 cup (75 mL) shredded old Cheddar cheese

1/4 tsp (2 mL) salt

Coarse salt

Blanching Mixture:

6 cups (1.5 L) water

2 tbsp (30 mL) baking soda

1 tsp (5 mL) salt

In a large bowl, dissolve sugar and water together. Add yeast and let stand for about 10 minutes or until frothy. Stir in butter and 1 cup (250 mL) of the flour. Stir in sausage, cheese and salt. Add 1 1/2 cups of the remaining flour to make a soft ragged dough. 

Turn out onto floured surface and knead until soft smooth dough forms, adding more flour as necessary. Cover and let rise for about 1 hour or until doubled in size. 

Punch down dough and divide into 12 pieces. Roll out each piece into about a 20 inch (50 cm) rope. Shape into a pretzel and place on parchment paper lined baking sheets.

Blanching Mixture: In a deep saucepan bring water, baking soda and salt to simmer. Gently place pretzels in water for 30 seconds and return to baking sheet. Repeat with remaining pretzels. Sprinkle pretzels with coarse salt.

Bake in preheated 450F (225C) oven for about 12 minutes or until golden brown. 

Makes 12 pretzels.

Tip: Pretzels can be made up to 2 days ahead and warmed through on the grill. Alternatively freeze them for up to 1 month and thaw before reheating to serve.  

Check out my segment on CH Morning Live where I made them with Tim Bolen outside on the grill!