This 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.
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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!
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