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Grilled Chili Cheese Jalapeno Dogs

Grilled Chili Cheese Jalapeno Dogs

By Traeger Kitchen

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.

Prep Time

20 Minutes

Cook Time

4 Hours

Pellets

Cherry

Ingredients

Number of people serving

8

Units of measurement:
main
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 (1.55 oz) Hershey's Milk Chocolate
12 hot dog buns
4 Cup shredded cheddar cheese
1 white onion, chopped
2 Tablespoon thinly sliced jalapeño, optional

Step

  • 1

    When ready to cook, set Traeger temperature to 350°F and preheat, lid closed for 15 minutes.

    350 ˚F / 177 ˚C

    00:15

  • 2

    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.

  • 3

    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.

    350 ˚F / 177 ˚C

    04:00

  • 4

    Remove Dutch oven from grill and increase Traeger temperature to 500° and preheat, lid closed for 15 minutes.

    500 ˚F / 260 ˚C

    00:15

  • 5

    Grill the hot dogs for 8 to 10 minutes.

    500 ˚F / 260 ˚C

    00:10

  • 6

    While the hot dogs are cooking, finish chili with juice of 2 limes and chocolate.

  • 7

    Pull the hot dogs off and assemble the chili dogs with cheese and sprinkle onions on top. Garnish with sliced jalapeño, if desired. Enjoy!

My Notes


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