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Split the wieners down the middle and flat grill them or cook on a gas grill.
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Toast or steam the hot dog buns, whichever you prefer.
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Add the wiener to the bun, top with the chili and the shredded cheese.
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Place under the broiler on low for just a minute or so to melt the cheese before garnishing with the chopped green onions and serving.
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Add the fresh diced tomatoes, bacon and roasted red pepper in the final 1/2 hour. In the last 5 or 10 minutes add the leftover prime rib roast. Adding it last preserves the tenderness and moisture of the roast beef. Serve with the rest of the bacon sprinkled on top.
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For chili dogs, I recommend using large, plumper, ball park style wieners or frankfurters which are easier to split horizontally before grilling well on all sides. Place the grilled hot dogs on toasted hot dog rolls before topping with chilli and grated cheddar cheese. Pop under the broiler for a minute to melt the cheese before serving.