Name: Brisket Chili Hot Dogs
Yield: Serves 4
Ingredients: 4 12-inch hot dogs; 4 (10-inch) hot dog buns; 2 lb. brisket chili (recipe follows); 1 lb. sharp cheddar cheese, shredded; 1 bunch green onions; 1 cup dill relish; 1 cup hot giardiniera; 1 cup Dijonaise (recipe follows); 1 cup pico de gallo (recipe follows); 3 tbsp. ancho powder; 3 tbsp. dark chili powder; 1 tsp. ground cumin; ⅛ tsp. ground allspice; ½ tsp. dried oregano; 1 tbsp. garlic, minced; 1 cup yellow onion purée; 2 lb. smoked brisket, chopped; ½ tbsp. fish sauce; 1 tbsp. Louisiana hot sauce; 1 tbsp. apple cider vinegar; Cornstarch (for optional slurry to thicken); 1 cup mayonnaise; ½ cup Dijon mustard; ½ tbsp. salt; 1 tsp. ground black pepper; ¼ tsp. smoked paprika; ½ bunch cilantro, minced; 3 tomatoes, seeded, small dice; 1 tbsp. Fresno chile, seeded, small dice; ½ cup red onion, small dice

Tiffany Derry was bound to deliver the perfect dish for a watch party. The chef and restaurateur is the mastermind behind Roots Southern Table, Radici, Roots Chicken Shak, and the Landing sports lounge in Dallas. And as one of sixteen hospitality “captains” representing each 2026 FIFA World Cup host city, Derry has been welcoming soccer fans from all over the world to Texas with her duck-fat fried chicken, cast-iron cornbread, smashburgers, and pork chop sandwiches.

But for those not in Dallas, the Landing’s Texas-style spin on a chili cheese dog works great at home, too. “Brisket is such a big part of our food culture here, so turning it into a smoky chili felt like the perfect way to elevate a classic chili dog,” she says. “It’s a backyard cookout packed into one bite—you’ve got the snap of the hot dog, the tenderness of the brisket, and all those bold barbecue flavors coming together.”

For your own watch party or Fourth of July cookout, she advises, make the smoky brisket chili ahead, set up a toppings bar, and get grilling on the hot dogs. “They’re messy and hearty,” Derry says, “and absolutely worth grabbing extra napkins for.”

Brisket Chili Hot Dogs

Yield: Serves 4

For the hot dogs

- 4 12-inch hot dogs
- 4 (10-inch) hot dog buns
- 2 lb. brisket chili (recipe follows)
- 1 lb. sharp cheddar cheese, shredded
- 1 bunch green onions
- 1 cup dill relish
- 1 cup hot giardiniera
- 1 cup Dijonaise (recipe follows)
- 1 cup pico de gallo (recipe follows)

For the brisket chili

- 3 tbsp. ancho powder
- 3 tbsp. dark chili powder
- 1 tsp. ground cumin
- ⅛ tsp. ground allspice
- ½ tsp. dried oregano
- 1 tbsp. garlic, minced
- 1 cup yellow onion purée
- 2 lb. smoked brisket, chopped
- ½ tbsp. fish sauce
- 1 tbsp. Louisiana hot sauce
- 1 tbsp. apple cider vinegar
- Cornstarch (for optional slurry to thicken)

For the Dijonnaise

- 1 cup mayonnaise
- ½ cup Dijon mustard
- ½ tbsp. salt
- 1 tsp. ground black pepper
- ¼ tsp. smoked paprika

For the pico de gallo

- ½ bunch cilantro, minced
- 3 tomatoes, seeded, small dice
- 1 tbsp. Fresno chile, seeded, small dice
- ½ cup red onion, small dice
- ¼ cup fresh lime juice
- 1 tsp. ground black pepper
- 1½ tsp. salt

Preparation

Make the brisket chili: Blend spices with garlic, onion, and ½ cup water to make a chili paste. Simmer on the stove with 1 additional cup of water.
Add in brisket and simmer for 20 minutes. Add fish sauce, Louisiana hot sauce, and apple cider vinegar.
Taste and adjust seasoning. If too thin, thicken with cornstarch slurry.
Make the Dijonnaise: Combine all ingredients.
Make the pico de gallo: Combine all ingredients.
Assemble the hot dogs: On a hot grill, place the hot dogs and rotate occasionally to make sure they are fully heated throughout. While the hot dogs are grilling, set the oven to 375°F.
Arrange the buns on a sheet tray and open them slightly. Once hot dogs are ready, place them in the buns and cover with chili and cheddar cheese. Warm them in the oven for about 2–3 minutes to allow the cheese to melt. While the hot dogs are in the oven, chop the green onions.
Remove the hot dogs from the oven, and cut each into 4 sections and place them on a plate. Garnish with green onions.
Portion out the relish, giardiniera, Dijonnaise, and pico de gallo for toppings. Enjoy!