Step 1

In a Dutch oven, cook the beef, celery, green pepper and onion over medium heat until meat is no longer pink, 5-7 minutes, breaking into crumbles; drain. Stir in the tomato soup, brown sugar, ketchup, vinegar, mustard, Worcestershire sauce, pepper, salt and garlic powder; heat through.

Step 2

Grill hot dogs, covered, over medium heat until heated through, 6-10 minutes, turning occasionally. Serve on buns. Top each with 1/4 cup beef mixture. If desired, top with warmed cheese dip and grilled onions.