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Prep Time Cook Time Yields
30 Mins 35 Mins Serves 6


  • 2 tbsp (30 mL) olive oil
  • 1 small onion, diced
  • 1 stalk celery, diced
  • 1 small red pepper, diced
  • 1 jalapeño pepper, diced
  • 2 cloves garlic, minced
  • 1/2 tsp (2 mL) each salt and pepper
  • 2 tbsp (30 mL) chili powder
  • 1 can (796 mL) diced tomatoes
  • 1 can (398 mL) pinto beans, drained and rinsed
  • 1 can (398 mL) black beans, drained and rinsed
  • 1 can (398 mL) navy beans, drained and rinsed
  • 1/2 cup (125 mL) smoky barbecue sauce
  • 12 jumbo hotdogs
  • 12 hot dog buns, split
  • 3 cups (750 mL) P’tit Quebec Marble Shreds
  • 1/2 cup (125 mL) pickled jalapeño slices


  1. Heat oil in large skillet set over medium heat; cook onion, celery, red pepper, jalapeño, garlic, salt and pepper for 5 to 8 minutes or until slightly softened. Stir in chili powder; cook for 2 minutes.
  2. Stir in tomatoes, pinto beans, black beans, navy beans and barbecue sauce; bring to boil. Reduce heat to medium-low; cook for 15 to 20 minutes or until thickened.
  3. Meanwhile, preheat grill to medium-high heat; grease grate well. Grill hotdogs according to package directions. Toast buns for 1 to 2 minutes or until lightly grill marked and toasted.
  4. Assemble hotdogs in buns; top with dollop of chili and P’tit Quebec cheese. Grill over indirect heat for 2 to 3 minutes or until cheese starts to melt. Garnish with pickled jalapeños. Serve with remaining chili on the side.


  • Substitute thinly sliced fresh jalapeño slices for pickled jalapeños or use your favourite hot chili pepper if desired.
  • If preferred, use a steamed hot dog. Dress the hotdog in the bun with toppings and broil until cheese melts.