Fire up the pellet smoker—today we’re making a bold, smoke-kissed batch of Smoked Over The Top No-Bean Chili and turning it into the ultimate Traeger No-Bean Chili Dog. Wood-fired hot dogs get a flavor boost from real smoke, and paired with a rich, seasoned chili that’s been slow-smoked, the result is a crowd-pleasing, craveable comfort meal perfect for game day, parties, or a relaxed weekend cookout.
Smoked No-Bean Chili Dogs
Chili dogs are an underappreciated backyard classic. Smoking both the chili and the hot dogs adds a deep, savory note that complements the chili’s spices and tomatoes. The recipe is straightforward and forgiving: you can prepare most of the chili a day or two in advance, reheat it, and finish the hot dogs on the grill just before serving. This makes the dish ideal for feeding a crowd without spending the whole day in the kitchen.
Browse additional Traeger-style recipes on the site for more smoking inspiration.
Recipe Shopping List
Here are the ingredients you’ll need. For exact measurements, refer to the ingredient list in the recipe card below.
- Ground beef
- Kosher salt
- Chili powder
- Onion powder
- Granulated garlic
- Black pepper
- Cumin powder
- Onion
- Oil
- Whole peeled tomatoes
- Rotel (diced tomatoes with chiles)
- Garlic
- Hot dogs
- Hot dog buns
- Shredded cheese (optional)
How To Make This Recipe
This overview outlines the main steps. For precise temperatures, times, and quantities, follow the full recipe card below while you cook.
- Preheat your pellet grill to a low smoking temperature around 225–250°F.
- Build the meatball by combining seasoned ground beef and shaping it into a large loaf or meatball to smoke on a rack above the sauce.
- Prepare the sauce by sautéing onion in a Dutch oven, adding tomatoes, Rotel, spices, and water, then placing the smoked meatball above the sauce so juices and smoke mingle.
- Finish the chili by increasing the grill temperature to finish the meat and then breaking the meatball into the sauce, simmering until thick and cohesive.
- Grill the dogs in the final 10–15 minutes of the chili’s cook time so they pick up grill marks and smoke without overcooking.
- Assemble the chili dogs, warm the buns, top with cheese and diced onions if desired, and serve hot.
Recipe FAQ
Yes. The chili improves after a day in the refrigerator. Make the chili up to two days ahead and reheat gently when ready to serve. The hot dogs are best cooked just before serving for optimal texture and smoke flavor.
Store components separately: keep the chili in an airtight container and the hot dogs and buns refrigerated separately. Reheat the chili on the stovetop over low heat, stirring occasionally. Reheat the dogs on the grill, in a skillet, or briefly in the oven.
Ground beef is recommended for flavor and fat content. You can experiment with ground pork, venison, or a beef-pork blend. Lower-fat meats like ground turkey or chicken will work but may yield a drier texture and a different flavor profile; adjust seasoning and cooking times accordingly.
Serve This With…
- Strawberry Salad with Red Wine Vinaigrette — a bright, refreshing contrast to the smoky chili
- Chips with Smoked Salsa or another smoky dip for a crunchy side
More Recipes
- Traeger Grilled Steak Sandwich
- Grilled Huli Huli Chicken Kabobs
- Spicy Chili Garlic Chicken Thighs
- Venison Osso Buco
- Grilled Huli Huli Chicken
- Smoked Whipped Feta Dip
- Traeger Lion’s Mane Mushrooms
- Griddle Shrimp Kabobs
- Traeger Orange Salmon
- Grilled Garlic Butter Biscuits
Traeger No-Bean Chili Dogs
Take a classic “over the top” no-bean chili, smoke it gently, and spoon it over grilled hot dogs for an elevated chili dog experience. This method layers smoke into both the meat and the sauce for a big, well-rounded flavor.
Ingredients
Meatball
- 2 pounds ground beef
- ¾ teaspoon kosher salt
- 1½ teaspoons chili powder
- 1½ teaspoons onion powder
- ¾ teaspoon granulated garlic
- ¼ teaspoon black pepper
- ¼ teaspoon cumin powder
Sauce
- 1 medium onion, diced
- 1 tablespoon oil
- 1 (15-ounce) can whole peeled tomatoes
- 1 (10-ounce) can Rotel (original)
- 5 ounces water
- 1½ tablespoons chili powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground cumin
- ¾ teaspoon onion powder
- 1½ teaspoons chopped garlic
Dogs
- 8 high-quality hot dogs
- 8 hot dog buns
- 1 cup shredded cheese (optional)
- ½ cup diced onion (optional)
Instructions
- Preheat your pellet grill to 250°F.
- Combine the ground beef with the seasonings listed under “Meatball.” Mix gently and form into a large loaf or firm meatball that will fit on a wire rack above a Dutch oven.
- On the stovetop, heat the oil in a Dutch oven over medium-high heat. Add the diced onion and sauté until softened and starting to brown. Stir in the tomatoes, Rotel, water, and remaining sauce seasonings.
- Place the meatball on a wire rack and set the rack over the Dutch oven so the meat sits above the sauce (not directly in it). Put the Dutch oven with the rack into the smoker.
- Smoke the chili setup at 225°F for about 60 minutes, stirring the sauce now and then to prevent sticking.
- Increase the smoker temperature to 350°F and continue cooking until the meatball reaches an internal temperature of 150°F.
- Remove the rack, add the meatball to the sauce, and break it up with a meat masher or fork. Stir frequently and simmer for another 30 minutes to meld flavors and thicken.
- In the last 15 minutes of cooking, place the hot dogs on the grill to warm through and develop grill marks.
- Warm buns briefly (a damp paper towel inside a bag microwaved for a short burst steams them nicely). Build each dog with a generous spoonful of chili and any desired toppings, such as shredded cheese and diced onion.
- Serve immediately while hot.
Nutrition Information (per serving)
Yield: 8 | Serving Size: 1
- Calories: 711
- Total Fat: 43g
- Saturated Fat: 16g
- Trans Fat: 1g
- Unsaturated Fat: 20g
- Cholesterol: 143mg
- Sodium: 1124mg
- Carbohydrates: 35g
- Fiber: 3g
- Sugar: 7g
- Protein: 46g
Nutrition data is an estimate.