8natural casing hot dogs(Boar's head, Hebrew National or Sabrett's)
1medium vidalia onionfinely chopped
8soft hot dog buns(Martin's potato rolls or Pepperidge Farm)
Cook the hot dogs. Grilling is our preferred method, over a lower heat (about 350°-400°) to prevent the hot dogs from splitting. If you don't want to fire up the grill, you can also boil the hot dogs for a few minutes until cooked through.
Build The Hot Dogs:
Place a hot dog in each bun. Place a pickle spear tucked into the bun beside the hot dog. Spoon 1/4 cup of chili for chili dogs over each hot dog. Sprinkle with a few tablespoons of cheddar cheese and chopped onions. Add additional yellow mustard, if desired.