Steps

• Step 1

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

  00:15

  350 ˚F / 177 ˚C

• Step 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.

  Ingredients

  • 5 Pound ground beef

  • 2 Teaspoon kosher salt

  • 2 Large onions, diced

  • 2 Can (7 oz) chipotle peppers in adobo sauce, minced

  • 1/2 Cup chili powder

  • 3 Tablespoon cumin powder

  • 6 Clove Garlic, minced

  • 3  jalapeño peppers, 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

• Step 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.

  04:00

  350 ˚F / 177 ˚C

• Step 4

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

  00:15

  500 ˚F / 260 ˚C

• Step 5

  Grill the hot dogs for 8 to 10 minutes.

  00:10

  500 ˚F / 260 ˚C

  Ingredients

  • 12  hot dogs

• Step 6

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

  Ingredients

  • 2  limes, juiced

  • 2  bars (1.55 oz) Hershey's Milk Chocolate

• Step 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!

  Ingredients

  • 12  hot dog buns

  • 4 Cup shredded cheddar cheese

  • 1  white onion, chopped

  • 2 Tablespoon thinly sliced jalapeño (optional)