Chili Dog Kit - 6 Pack

$59
+ Free Shipping

The Texas Inn aka “The T-Room” has been serving “1,500 people, 15 at a time” since first opening its doors in 1935. While many come for the Cheesy Western, the super-secret mustard relish is the star of the show and helps create one of the finest chili dogs we’ve ever come across. This kit comes with everything you need to create your own chili dogs at home including the hot dogs, buns, chili, relish and onions.

More Details

This package serves 6 people includes everything you need to make 6 Chili Dogs:

  • 6 Hot Dogs
  • 6 Buns
  • Chili
  • Relish
  • Onions

Ingredients

Contains: Gluten, Beef, Dairy, Pork

Instructions / Storage

  • Kit ships frozen with ice packs, may thaw in transit
  • Refrigerate or freeze upon arrival
  • May be kept for 3-4 days in the fridge or up to 3 months in the freezer

To Serve

  • Set relish and chopped onion out to thaw if frozen. Relish and onions should be cold, but not frozen before beginning preparation
  • Place thawed hotdogs in a steamer for 4 minutes or boil in pan with water for 2 minutes on medium-high heat
  • Place chili in microwave and heat for 1 minute if thawed, and 2-3 minutes if frozen
  • Heat buns for 30-45 seconds
  • Place hot dog in bun and spoon relish over the length of the dog. Top with chopped onion and then add a generous portion of chili as the last step
  • Enjoy!
Download Storage and Prep Instructions

Shipping Details

  • Items are prepared fresh and shipped directly from the shop
  • Texas Inn ships Monday-Friday of each week
  • Orders cannot be shipped to P.O. Boxes
  • Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!
  • Have more questions about Shipping? Read our Shipping FAQ page.

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REVIEWS

Very pleased with customer service. I had an issue with an order arriving and being close to 70 degrees. I heard back in 24 hours and was sent a replacement shipment. Arrived perfectly this time!
Chrissy M. - Woodbridge, VA
09/23/20