Special Thanks to our smoker friends at Traeger.
This hot dog is a meal in and of itself.
Grilled hot dogs are loaded with a spiced homemade chili, hit with a little wood-fired heat and generously topped with cheddar cheese, onions, and jalapeños.
- Prep Time: 20 Minutes
- Cook Time: 4 Hours 10 Minutes
- Pellets: Cherry
- Serves: 8
INGREDIENTS:
- 5 Pound Ground beef
- 2 Teaspoon Kosher salt
- 2 Large Onions, diced
- 2 Can Chipotle peppers in adobo sauce
- 1/2 Cup Chili powder
- 3 Tablespoon Cumin powder
- 6 Clove Garlic, minced
- 3 Jalapeño pepper, deseeded and minced
- 1 Can (28 oz) diced or crushed tomatoes
- 4 Cup Chicken stock
- 1 Tablespoon - Dark chili powder
- 1 Tablespoon - Ground cinnamon
- To Taste - Salt and pepper
- 12 Hot dogs
- 2 Limes, juiced
- 2 (1.55oz) Hershey's Milk Chocolate
- 12 Hot dog buns
- 4 Cup Shredded cheddar cheese
- 1 White onion, chopped
- 2 Tablespoon Thinly sliced jalapeño, optional
INSTRUCTIONS:
- When ready to cook, set Traeger temperature to 350°F and preheat, lid closed for 15 minutes.
- Heat a large Dutch oven on the stove top over medium-high heat. Cook the ground beef until browned and cooked through. Add all chili ingredients, minus the chocolate and limes, to the Dutch oven. NOTE: If a milder spice level is desired, omit jalapeños.
- Place Dutch oven inside the grill and cook for 4 hours stirring every hour. Add more liquid as needed if it begins to look dry.
- Remove Dutch oven from grill and increase Traeger temperature to 500° and preheat, lid closed for 15 minutes.
- Grill the hot dogs for 8 to 10 minutes.
- While the hot dogs are cooking, finish chili with juice of 2 limes and chocolate.
- Pull the hot dogs off and assemble the chili dogs with cheese and sprinkle onions on top. Garnish with sliced jalapeño, if desired. Enjoy!
