Few foods capture the essence of summer–as in backyard cookouts, boisterous ballpark stadiums, potlucks and campouts–more than hot dogs fired over a charcoal fire. Top those snappy, sizzling franks with a ladle of beef chili, and the dog becomes a feast.
Chili dogs don’t warrant a recipe, but a few key details will give you the best results. First–score the beef franks before cooking to create more crispy browned edges, and don’t be afraid to give them a hard char. Second (we’re biased here), use our Homestyle Chili Mix to simmer up rich, authentic flavors in a flash. Finally, garnish those dogs with your favorite cheese, pickled peppers, or anything else that makes your heart race (crushed corn chips, for instance?). Then crack open a cold one and toast the commencement of grilling season with a happy heart.
Prepare the chili per package directions. (You can do this up to two days in advance, warm the chili before grilling the franks.)
Build a medium-high fire and prepare your grill for two zone grilling.
Use a knife to score the beef franks about 1-inch apart on two sides.
When the coals are glowing red and covered with a fine gray ash, grill the hot dogs over direct heat, turning as needed until both sides have a deep char. Set the franks aside while you toast the buns.
Place the franks in the toasted buns, top with a generous ladle of warm chili and your favorite toppings.
Sharon Moore
Great Recipes Yummy 😋
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Fire & Smoke Society replied:
Hot Dog! Glad you liked the recipe! > >