Step 1

Preheat the smoker. Preheat your smoker to 225 degrees F with your favorite hardwood. I like to use oak or hickory for this recipe.

Step 2

Make the chili. In a large stock pot or cast iron pan (that can be transferred to your smoker), heat 1 Tablespoon of olive oil over medium high heat until it is shimmering. Add in most of your chopped onions (reserve some for topping the hot dogs later) and bell peppers, and cook for 3-5 minutes, or until the onions are slightly translucent and the peppers start to soften. Add in the ground beef and the garlic and cook for 3-5 more minutes, breaking apart the ground beef into small pieces with your spoon or spatula. Cook until the ground beef is cooked through. Carefully pour in the crushed tomatoes and sprinkle in the seasoning. Stir to thoroughly incorporate and taste. Add salt and pepper, if needed.

Step 3

Smoke the chili and hot dogs. Place the pan of chili on the preheated smoker, along with the hot dogs, and close the lid. Smoke the chili and the hot dogs for 1 hour.

Step 4

Broil the hot dog buns and melt the cheese on the dogs. Preheat your oven to broil. Split your hot dog buns open and set them on a large sheet tray. Place under the broiler for 1-2 minutes, until lightly toasted. Remove the buns and place a smoked hot dog on each. Top each hot dog with two halves of the American cheese, arranged to cover most of the hot dog. Return the cheese covered hot dogs to the broiler to melt the cheese, another 1-2 minutes.

Step 5

Assemble the chili cheese dogs. Remove the cheesy hot dogs from the broiler and top each with some of the smoked chili. Sprinkle with the remaining diced onions (if desired) and any other toppings you like. (My candied jalapenos would be bomb on here!)