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Nathan’s Style Hot Dogs

Cook Time 20 Minutes

Serves 8

For the Chili

  • 3 tbsp olive oil
  • 1 small white onion, diced
  • Salt, for seasoning
  • 1 clove of garlic, minced
  • 1 tbsp garlic powder
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp ancho chili powder
  • 1 tsp cayenne pepper
  • 1 (6 oz) can of tomato paste
  • 2 cups of water
  • 1 pound ground beef

For the Hot Dogs

  • 1 (12oz) pack Nathan’s Famous Jumbo Restaurant Style Beef Franks
  • 8 hot dog buns
  • 1/2 cup shredded cheddar cheese
  • 1/3 cup white onion, diced

For the Chili, heat a large non-stick skillet over medium high heat. Add about 3 tablespoons of olive oil and the onions. Season with salt and cook until softened, about 5 minutes. Add your garlic and mix it in. Add all of your spices, the tomato paste and the 2 cups of water and cook for a minute more. Add in the ground beef, breaking it up with a spatula, and season with more salt to taste. Cook the beef until browned and no pick remains, about 8 minutes total.

 

On a griddle or grill, cook the hot dogs over high heat until crisped, about 3 minutes total. Build the dogs by adding a hot dog to each bun, topping with the chili, garnishing with cheddar cheese and white onion before devouring.

 

Pair it with your favorite homemade (or frozen) french fries and top them with the chili, cheddar cheese and white onion as well.
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Nathan's Hot Dog

Nathan’s Style Hot Dogs

Author Mark & Fey
Print Pin
Course Dinner, Lunch
Keyword Beef, Chili, hot dogs
Cook Time 20 minutes
Servings 8

Ingredients

For the Chili

  • 3 tbsp olive oil
  • 1 small white onion diced
  • Salt for seasoning
  • 1 clove of garlic minced
  • 1 tbsp garlic powder
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp ancho chili powder
  • 1 tsp cayenne pepper
  • 1 6 oz can of tomato paste
  • 2 cups of water
  • 1 pound ground beef

For the Hot Dogs

  • 1 12oz pack Nathan's Famous Jumbo Restaurant Style Beef Franks
  • 8 hot dog buns
  • 1/2 cup shredded cheddar cheese
  • 1/3 cup white onion diced

Instructions

  • For the Chili, heat a large non-stick skillet over medium high heat. Add about 3 tablespoons of olive oil and the onions. Season with salt and cook until softened, about 5 minutes. Add your garlic and mix it in. Add all of your spices, the tomato paste and the 2 cups of water and cook for a minute more. Add in the ground beef, breaking it up with a spatula, and season with more salt to taste. Cook the beef until browned and no pick remains, about 8 minutes total.
  • On a griddle or grill, cook the hot dogs over high heat until crisped, about 3 minutes total. Build the dogs by adding a hot dog to each bun, topping with the chili, garnishing with cheddar cheese and white onion before devouring.
  • Pair it with your favorite homemade (or frozen) french fries and top them with the chili, cheddar cheese and white onion as well.
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Italian Coney Dog

Cook Time 20 Minutes

Serves 8

For the Chili

  • 3 tbsp olive oil
  • 1 small white onion, diced
  • Salt, for seasoning
  • 1 clove of garlic, minced
  • 1 tbsp garlic powder
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp ancho chili powder
  • 1 tsp cayenne pepper
  • 1 (6 oz) can of tomato paste
  • 2 cups of water
  • 1 pound ground beef

For the Hot Dogs

  • 1 (12oz) pack Nathan’s Famous Jumbo Restaurant Style Beef Franks
  • 8 hot dog buns
  • 1/2 cup shredded cheddar cheese
  • 1/3 cup white onion, diced

For the Chili, heat a large non-stick skillet over medium high heat. Add about 3 tablespoons of olive oil and the onions. Season with salt and cook until softened, about 5 minutes. Add your garlic and mix it in. Add all of your spices, the tomato paste and the 2 cups of water and cook for a minute more. Add in the ground beef, breaking it up with a spatula, and season with more salt to taste. Cook the beef until browned and no pick remains, about 8 minutes total.

 

On a griddle or grill, cook the hot dogs over high heat until crisped, about 3 minutes total. Build the dogs by adding a hot dog to each bun, topping with the chili, garnishing with cheddar cheese and white onion before devouring.

 

Pair it with your favorite homemade (or frozen) french fries and top them with the chili, cheddar cheese and white onion as well.
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Italian Coney Dog

Italian Coney Dog

Author Mark & Fey
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Course Dinner, Lunch, Tailgate
Keyword Beef, hot dogs, Piedmontese, Sandwiches
Cook Time 20 minutes
Servings 8

Ingredients

  • 1 large onion sliced into half moons
  • Olive oil
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • 1 teaspoon garlic powder
  • 1 pound ground beef
  • 1 cup jarred marinara sauce such as Rao's
  • 8 all beef hot dogs
  • 8 hot dog buns
  • 1 cup shredded part-skim mozzarella
  • Green onions optional for garnishing

Instructions

  • Heat a large non-stick skillet over medium high heat. Add about a tablespoon of olive oil and the onions. Season with salt and cook until softened, about 5 minutes. Add black pepper and garlic powder and cook for a minute more. Add in the ground beef, breaking up with a spatula, and season with more salt. Cook the beef until browned and no pick remains, about 8 minutes total. Pour in the marinara.
  • On a griddle or grill, cook the hot dogs over high heat until crisped, about 3 minutes total. Build the dogs by adding a hot dog to each bun, topping with the beef mixture, garnishing with cheese and green onion before devouring.
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Coney Island Rippers with PBR Mustard

Cook Time 20 Minutes

Serves 8

For the Chili

  • 3 tbsp olive oil
  • 1 small white onion, diced
  • Salt, for seasoning
  • 1 clove of garlic, minced
  • 1 tbsp garlic powder
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp ancho chili powder
  • 1 tsp cayenne pepper
  • 1 (6 oz) can of tomato paste
  • 2 cups of water
  • 1 pound ground beef

For the Hot Dogs

  • 1 (12oz) pack Nathan’s Famous Jumbo Restaurant Style Beef Franks
  • 8 hot dog buns
  • 1/2 cup shredded cheddar cheese
  • 1/3 cup white onion, diced

For the Chili, heat a large non-stick skillet over medium high heat. Add about 3 tablespoons of olive oil and the onions. Season with salt and cook until softened, about 5 minutes. Add your garlic and mix it in. Add all of your spices, the tomato paste and the 2 cups of water and cook for a minute more. Add in the ground beef, breaking it up with a spatula, and season with more salt to taste. Cook the beef until browned and no pick remains, about 8 minutes total.

 

On a griddle or grill, cook the hot dogs over high heat until crisped, about 3 minutes total. Build the dogs by adding a hot dog to each bun, topping with the chili, garnishing with cheddar cheese and white onion before devouring.

 

Pair it with your favorite homemade (or frozen) french fries and top them with the chili, cheddar cheese and white onion as well.
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Coney Island Rippers with PBR Mustard

Deep Fried Coney Island Rippers with PBR Mustard

Author Mark & Fey
Print Pin
Course Appetizer, Dinner, Lunch, Sandwich, Tailgate
Keyword Beef, hot dogs, PBR
Cook Time 20 minutes
Servings 4

Ingredients

For the PBR Mustard

  • 2 12 ounce cans Pabst Blue Ribbon beer
  • 1/3 cup yellow mustard seeds
  • 1/4 cup brown mustard seeds
  • 1/3 cup apple cider vinegar
  • 3 tablespoons dark brown sugar
  • Kosher salt for seasoning
  • 1/2 teaspoon ground turmeric
  • Pinch of ground all spice optional

For the Coney Ripper Dogs

  • 4 all beef hot dogs
  • 1 cup oil for frying such as peanut or vegetable oil
  • Finely chopped white onion
  • 4 hot dog buns

Instructions

  • Pour the beer into a wide skillet and bring to a simmer over medium high heat. Cook until reduced to 1 cup, about 15 minutes. Combine the reduced beer with the mustard seeds and vinegar in a bowl. Cover and refrigerate overnight.
  • The following day, add the sugar and spices to the mustard mixture and move to a blender. Process the mustard on high until smooth. Taste and season with salt. Move to an airtight container for long term storage. Refrigerate for at least 12 hours again before using.
  • Heat the oil in a large skillet over medium high heat. Once the oil is shimmering, add the hot dogs and cook until they burst, or at least blister, and remove them to paper towels to drain. Build the dogs by putting a wiener in each bun, topping with mustard and chopped onions. Bet you can’t eat just one!
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Sonoran Hot Dog

Cook Time 20 Minutes

Serves 8

For the Chili

  • 3 tbsp olive oil
  • 1 small white onion, diced
  • Salt, for seasoning
  • 1 clove of garlic, minced
  • 1 tbsp garlic powder
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp ancho chili powder
  • 1 tsp cayenne pepper
  • 1 (6 oz) can of tomato paste
  • 2 cups of water
  • 1 pound ground beef

For the Hot Dogs

  • 1 (12oz) pack Nathan’s Famous Jumbo Restaurant Style Beef Franks
  • 8 hot dog buns
  • 1/2 cup shredded cheddar cheese
  • 1/3 cup white onion, diced

For the Chili, heat a large non-stick skillet over medium high heat. Add about 3 tablespoons of olive oil and the onions. Season with salt and cook until softened, about 5 minutes. Add your garlic and mix it in. Add all of your spices, the tomato paste and the 2 cups of water and cook for a minute more. Add in the ground beef, breaking it up with a spatula, and season with more salt to taste. Cook the beef until browned and no pick remains, about 8 minutes total.

 

On a griddle or grill, cook the hot dogs over high heat until crisped, about 3 minutes total. Build the dogs by adding a hot dog to each bun, topping with the chili, garnishing with cheddar cheese and white onion before devouring.

 

Pair it with your favorite homemade (or frozen) french fries and top them with the chili, cheddar cheese and white onion as well.
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Sonoran Hot Dog

Author Mark & Fey
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Course Dinner, Lunch, Snack
Keyword Beef, hot dogs, Ninja, Piedmontese
Cook Time 20 minutes
Servings 4

Ingredients

  • 4 Sonoran hot dogs we like the big boys from Piedmontese
  • 4 slices thick cut bacon
  • 4 large hoagie rolls
  • 1/2 cup pinto beans canned or leftovers work well here
  • 1/2 cup pico de gallo
  • 1/2 cup jalapeno salsa or green chile sauce
  • 1/4 cup crumbled cotija cheese

Instructions

  • Heat your grill or smoker to low heat. We like using the Ninja Woodfire Outdoor Grill for flavor and precise temperature control.
  • Wrap each hot dog in a slice of bacon. Depending on the size of your dogs, you may need to use toothpicks to secure the bacon on each end of the dog. Grill the hot dogs over low direct heat until the bacon is crisp, about 25 minutes total. Turn the dogs every 3 to 5 minutes for even cooking.
  • Serve the hot dogs in the buns topped with beans, pico de gallo, salsa, cotija cheese, and crema.
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Breakfast Hotdogs

Cook Time 20 Minutes

Serves 8

For the Chili

  • 3 tbsp olive oil
  • 1 small white onion, diced
  • Salt, for seasoning
  • 1 clove of garlic, minced
  • 1 tbsp garlic powder
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp ancho chili powder
  • 1 tsp cayenne pepper
  • 1 (6 oz) can of tomato paste
  • 2 cups of water
  • 1 pound ground beef

For the Hot Dogs

  • 1 (12oz) pack Nathan’s Famous Jumbo Restaurant Style Beef Franks
  • 8 hot dog buns
  • 1/2 cup shredded cheddar cheese
  • 1/3 cup white onion, diced

For the Chili, heat a large non-stick skillet over medium high heat. Add about 3 tablespoons of olive oil and the onions. Season with salt and cook until softened, about 5 minutes. Add your garlic and mix it in. Add all of your spices, the tomato paste and the 2 cups of water and cook for a minute more. Add in the ground beef, breaking it up with a spatula, and season with more salt to taste. Cook the beef until browned and no pick remains, about 8 minutes total.

 

On a griddle or grill, cook the hot dogs over high heat until crisped, about 3 minutes total. Build the dogs by adding a hot dog to each bun, topping with the chili, garnishing with cheddar cheese and white onion before devouring.

 

Pair it with your favorite homemade (or frozen) french fries and top them with the chili, cheddar cheese and white onion as well.
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Breakfast Hotdogs

Author Mark & Fey
Print Pin
Course Breakfast
Keyword Bacon, Beef, Breakfast, hot dogs, Ninja, Piedmontese, Spiceology, tater tots
Cook Time 35 minutes
Servings 4

Ingredients

  • 8 slices bacon
  • 4 uncured hot dogs from Certified Piedmontese if you have good taste
  • 1 32 ounce bag tater tots
  • Salt Pepper + Three Chiles Seasoning
  • 4 large eggs
  • 4 large hot dog buns or hoagie rolls

Instructions

  • Use your air fryer or oven to cook the tater tots until crisp, following the package directions. We like to use our Ninja Foodi Dual Heat Air Fry Oven so we can grill the bacon and hot dogs on our Ninja Woodfire Outdoor Grill. When the tots are crisp, toss them with your favorite seasoning. We like our Salt
  • Heat your grill for medium high heat and grill the bacon until crisp. Add the hot dogs and cook until heated through. Uncured hot dogs are still cooked before packaging, so you’re looking for crispy skin and heat all the way through.
  • When the dogs, bacon, and tots are done. Heat a large skillet over medium heat and add a drizzle of olive oil. Cook the eggs to your liking, over easy will give you a little yolky sauce.
  • Build the dogs by putting 1-2 slices bacon in the bun, adding the hot dog, some tots, and topping with a fried egg.

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