THE RECIPE JOURNAL · Party Food
Spicy Chili Pups for Game Day
These spicy chili pups are the perfect game day snack to satisfy your cravings with a kick. Easy to make and packed with bold flavors, they’ll be a hit with everyone cheering on their favorite team.
FROM THE KITCHEN • Spicy Chili Pups for Game Day
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by cutting the thawed dough into about 36 to 40 pieces, each roughly an inch long. Roll each piece into a small oval and place them on a baking sheet lined with parchment paper. Cover them loosely with some greased plastic wrap and let them sit in a warm spot until they’ve doubled in size.
02
Step 2
Once they’ve risen, preheat your oven to 375°F. Beat an egg with a teaspoon of water and gently brush this mixture over the tops of the rolls. Pop them in the oven and bake for around 15 minutes, or until they turn a nice golden brown.
03
Step 3
While the rolls are baking, cook the Lit'l Smokies in a skillet over medium-high heat until they’re nicely browned. At the same time, warm up the chili in a saucepan over medium heat until it’s hot and ready.
04
Step 4
When everything’s cooked, carefully slice each roll open along the top, making sure not to cut all the way through. Stuff each one with a smoked sausage, spoon some chili over it, and finish things off with cheddar cheese, chopped onions, and jalapenos for a little kick. Enjoy!
Why you’ll love it
This dish is packed with bold flavors and just the right amount of heat to keep things exciting. It’s perfect for sharing with friends during any big game or casual get-together. Plus, it’s easy to make and always a crowd-pleaser.
How to serve
Serve these with a cold beer or a refreshing soda to balance the spice. Add some crunchy pickles or a side of coleslaw for extra texture. A drizzle of sour cream or shredded cheese can help cool down the heat if needed.
Storage & leftovers
Store leftover chili in an airtight container in the refrigerator for up to 3 days. Keep buns separate to avoid sogginess. Reheat the chili gently on the stove or in the microwave before assembling.
