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Martinsville: Grilled Chili Cheese Dogs

Grilled Chili Cheese Dogs
An original recipe by Ray Lampe, Dr. BBQ

1 ground beef
1 cup beef low sodium broth
1six ounce can tomato sauce
2 tablespoons chili powder
1 tablespoon brown sugar
1 teaspoon white vinegar
1 teaspoon cumin
1 teaspoon granulated onion
½ teaspoon granulated garlic
3/4 teaspoon salt
½ teaspoon black pepper
¼ teaspoon ground allspice
8 to 10 good quality hot dogs, not too thick
8 to 10 hot dog buns
1 cup finely shredded cheddar cheese

Break the ground beef into small pieces with your hands placing it into a medium saucepan off the heat. Add all of the other ingredients and mix well. Place over medium heat and bring to a simmer stirring often. Lower the heat to maintain a low simmer and cook for 30 minutes stirring occasionally. If the sauce is too thin cook it a little longer and if it’s too thick add a little beef broth. Check for salt and add if needed. Remove from the heat and set aside.

Prepare the Egg to cook direct over medium heat. Place the dogs on the cooking grate and cook, turning often until lightly browned and heated through. Place a dog on each bun. Top with a couple spoons of the chili and a sprinkle of the cheese.

Makes 8 to 10 servings