Grilled Hot Dogs (Ohio Style) | Arteflame

Introduction

There is perhaps no regional food as distinct and beloved as the Ohio-style hot dog, famously rooted in the culinary traditions of Cincinnati. Unlike a standard backyard frank, this masterpiece is defined by its signature topping: a rich, Mediterranean-spiced meat sauce often referred to as "chili," though it bears little resemblance to its Tex-Mex cousin. The sauce creates a complex flavor profile featuring hints of cinnamon, allspice, and cloves that perfectly offsets the savory snap of the hot dog. When prepared on an Arteflame grill, this recipe reaches new heights. The plancha-style cooktop allows you to simmer the sauce to perfection while simultaneously getting that irresistible wood-fired sear on the dogs and buns.

Bringing this Cincinnati classic to your backyard requires more than just grilling a sausage; it is about the art of assembly. The traditional method involves a specific order of operations: a steamed bun, the wiener, a smear of mustard, the specific meat sauce, diced onions, and finally, a mountain of finely shredded cheddar cheese. Cooking this on the Arteflame not only infuses the meat with a subtle smokiness but also turns the preparation into a social event. Whether you are a displaced Ohioan craving a taste of home or a grilling enthusiast looking to expand your repertoire, this recipe delivers an authentic, mouth-watering experience.

Ingredients

The Cincinnati-Style Chili Sauce

• 1 lb lean ground beef (do not brown first; it is boiled/simmered for texture)
• 2 cups water
• 1 can (6 oz) tomato paste
• 1 large onion, very finely minced
• 2 cloves garlic, crushed
• 1 tbsp Worcestershire sauce
• 1 tbsp apple cider vinegar
• 1/2 oz unsweetened chocolate (optional, for depth)
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 tsp ground cloves
• 1 tsp salt
• 1/2 tsp black pepper

The Hot Dog Build

• 8 premium beef hot dogs (natural casing preferred for snap)
• 8 hot dog buns (side-split preferred)
• Yellow mustard
• 1 large white onion, diced small
• 4 cups mild cheddar cheese, very finely shredded (this is crucial)
• Oyster crackers (for serving on the side)

Instructions

Step 1: Prepare the Arteflame Grill

1. Start your Arteflame grill by building a medium-sized fire in the center. Allow the fire to burn down until the center grate is hot (over 600°F) and the outer flat cooktop reaches a steady medium-high grilling temperature.
2. Lightly oil the flat carbon steel cooktop with vegetable oil to ensure a non-stick surface.
3. Identify a cooler zone on the outer edge of the flat top where you can place a cast-iron skillet or sauce pot without scorching the contents.

Step 2: Simmer the Chili Sauce

1. Place a heavy-bottomed pot or cast-iron skillet on the flat cooktop. Add the water and the ground beef. Unlike standard chili, you want to crumble the raw beef into the water and whisk it until it is a fine slurry. This creates the signature fine texture of Ohio sauce.
2. Stir in the tomato paste, vinegar, Worcestershire sauce, minced onion, garlic, and chocolate (if using).
3. Add all the spices: chili powder, cumin, cinnamon, allspice, cloves, salt, and pepper.
4. Let the mixture simmer on a medium-heat zone of the grill for 20-30 minutes, stirring occasionally until it thickens to a sauce consistency.

Step 3: Grill the Dogs and Buns

1. While the sauce is finishing, place the beef hot dogs on the hotter part of the flat cooktop. Roll them frequently to ensure an even, crisp casing. You want a nice snap when you bite in.
2. Place the buns open-faced on a cleaner, slightly cooler section of the grill. Toast them briefly just until they are warm and slightly crisp on the edges, but still soft in the middle.

Step 4: Assembly

1. Remove the buns and dogs from the grill. Place a hot dog in each bun.
2. Apply a strip of yellow mustard directly onto the hot dog.
3. Spoon a generous amount of the chili sauce over the hot dog.
4. Sprinkle with the diced fresh onions.
5. Top with a massive mound of the finely shredded cheddar cheese. The heat from the chili should slightly wilt the cheese, but not fully melt it.

Tips

The key to an authentic Ohio-style experience lies almost entirely in the texture of the ingredients. Do not try to brown the ground beef before adding the liquid; boiling the meat creates the fine, consistent grain that defines this regional specialty. If you brown it first, you will end up with a sloppy joe texture, which is incorrect for this dish. Additionally, the cheese must be shredded as finely as possible—often called "feather shredded." This allows it to pile high and creates a unique mouthfeel that block-cut or thick-shredded cheese cannot replicate.

When using the Arteflame, temperature management is your best friend. Keep the chili sauce on the outer edge of the cooktop where the heat is gentlest. You want the flavors to meld without burning the tomato paste or spices. If the sauce becomes too thick while the hot dogs are grilling, simply splash a small amount of water or beer into the skillet to loosen it back up to a pourable consistency.

Variations

Ohio chili parlors are famous for their "way" system, and you can adapt this for your hot dogs (often called "Coneys" in the region) easily. While the standard recipe above is the classic presentation, you can mix it up to suit different preferences. Since the sauce is the star, the variations usually involve the toppings rather than changing the core protein.

• The 4-Way Dog: Add kidney beans to the chili sauce or place warm beans on the dog before adding the cheese.
• The Spicy Coney: Add a dash of cayenne pepper to the sauce and top with chopped fresh jalapeños for an extra kick.
• The Inverted Dog: Some locals prefer putting the cheese on the bun first, then the hot dog, to ensure the cheese melts rapidly against the warm bread.
• Vegetarian Style: Substitute the ground beef with a plant-based ground meat alternative or boiled lentils; the heavy spice profile makes the switch nearly undetectable.
• The 'All-The-Way': Mustard, chili, onions, beans, and cheese, topped with a dash of hot sauce.

Best pairings

To round out the meal, you need sides that can stand up to the heavy, savory spices of the chili. In Cincinnati, oyster crackers are a non-negotiable accompaniment. They are often served in a bowl on the side, sometimes with a dash of hot sauce, to cleanse the palate or scoop up fallen chili. The crunch provides a necessary contrast to the soft bun and tender meat sauce.

Beverage-wise, a crisp, cold pilsner or a light lager is ideal. The clean taste of the beer cuts through the richness of the cheddar and the spices in the chili. If you want a full diner experience, serve these dogs alongside crinkle-cut French fries or a creamy, vinegar-based coleslaw. The acidity in the slaw helps balance the sweetness of the cinnamon and allspice in the chili sauce.

Conclusion

Recreating Ohio-style hot dogs on an Arteflame grill is a rewarding culinary adventure that brings a specific slice of Americana to your home. The combination of the sweet-and-savory Mediterranean spices with the smokiness from the wood fire creates a depth of flavor that a stovetop simply cannot match. It is a messy, indulgent, and incredibly satisfying meal that invites people to gather around the grill.

Whether you call them Coneys or simply chili dogs, this recipe is a testament to how regional flavors can be elevated through outdoor cooking. The visual appeal of the bright yellow cheese against the deep red chili, combined with the aroma of cinnamon and grilling meat, ensures this dish will become a requested favorite at your future cookouts. Grab your napkins—you’re going to need them.