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Flavorful Grilled Hot Dogs Three Ways

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Three distinct grilled hot dog styles: classic, Chicago-style, and chili-topped, each easy to prepare and packed with flavor, perfect for quick summer cookouts.

Ingredients

  • Hot dogs or sausages (natural casing beef franks like Sabrett or Hebrew National recommended)
  • Hot dog buns (split-top buns preferred)
  • Butter or oil for toasting buns (unsalted butter adds richness)
  • Yellow mustard
  • Sweet green pickle relish (coarse style)
  • Dill pickle spear
  • Tomato slices (thinly sliced)
  • Sport peppers (optional)
  • Chopped white onions
  • Celery salt
  • Ground beef (85% lean)
  • Onion, finely chopped
  • Garlic cloves, minced
  • Tomato paste
  • Chili powder (mild or hot)
  • Cumin
  • Salt and pepper
  • Water or beef broth (about 1/2 cup)
  • Shredded cheddar cheese (sharp)
  • Diced onions (for garnish)
  • Ketchup (optional)
  • Sweet or dill pickle chips

Instructions

  1. Preheat grill to medium-high (about 375°F / 190°C). Clean and lightly oil grates.
  2. Butter inside of each hot dog bun lightly. Place buns on grill cut side down for 1-2 minutes until golden and crisp. Remove and set aside.
  3. Place hot dogs on grill perpendicular to grates. Turn every 2-3 minutes for even grill marks. Grill for 8-10 minutes until plump with slight snap.
  4. While dogs grill, heat medium saucepan over medium heat. Add splash of oil and sauté chopped onions until translucent, about 3-4 minutes. Add minced garlic and cook 30 seconds.
  5. Add ground beef, break apart with spoon, cook until browned and no longer pink, about 5-7 minutes. Drain excess fat if needed.
  6. Stir in tomato paste, chili powder, cumin, salt, and pepper. Add about 1/2 cup beef broth or water to loosen chili. Reduce heat to low and simmer uncovered for 10-15 minutes until thickened, stirring occasionally.
  7. Assemble Chicago-style dogs: place grilled hot dog in toasted bun. Add yellow mustard, sweet pickle relish, chopped onions, tomato slices, sport peppers, and dill pickle spear. Sprinkle celery salt on top.
  8. Assemble chili dogs: spoon warm chili over hot dog in bun. Top with shredded cheddar cheese and diced onions.
  9. Assemble classic dogs: add mustard (and ketchup if desired) to hot dog in bun. Top with pickle chips and optional chopped onions.
  10. Serve immediately while hot dogs are juicy and toppings fresh.

Notes

Do not pierce hot dogs to keep juices locked in. Watch buns carefully when toasting to avoid burning. Prepare chili a day ahead for better flavor. Use gluten-free buns or lettuce wraps for gluten-free option. Plant-based sausages and vegan cheese can be used for vegetarian/vegan versions. Avoid microwaving buns to prevent sogginess; toast lightly instead.

Nutrition

Keywords: grilled hot dogs, Chicago-style hot dogs, chili dogs, classic hot dogs, summer recipes, barbecue, easy hot dog recipes

Find it online: https://dahliadishes.com/flavorful-grilled-hot-dogs-three-ways-easy-recipes-for-chicago-chili-and-classic-styles/