Southwestern chili dogs also top that wiener with chopped avocado, scallions and tortilla chips. Photo by Pam Brandon.

This Fourth of July, why not grill a dog that’s truly hot? Mustard your courage, relish something new and ketchup with old friends.

Like the burger, creative cooks are desperately seeking new tricks for old dogs, dressing buns in big, fat style with spicy southwestern chili, chopped avocado, cheese, ‘maters, scallions and a handful of crushed tortilla chips. Serve with chilled gazpacho and ice-cold beer. To summer!

Southwestern Chili Dogs
Makes 8 chili dogs
1 pound lean ground beef or turkey
Coarse salt, freshly cracked black pepper, to taste
2 tablespoons minced dried onion
1 tablespoon ground cumin
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon dried oregano, preferably Mexican
1/2 teaspoon cinnamon
4 cloves garlic, minced
1 teaspoon liquid smoke
1 (14-ounce) can tomato sauce
1 (4-ounce) can diced green chilies
1 cup beer
1 tablespoon honey
8 hot dogs
8 Coney-style hot dog buns
1 cup shredded Monterey Jack cheese, or more to taste
2 large tomatoes, diced
4 Haas avocadoes, chopped
2 scallions, thinly sliced
1 cup tortilla chips, crushed

In a medium stockpot over medium-high heat, brown the ground beef, seasoning with salt and pepper. As the meat browns, add the onion, cumin, paprika, chili powder, oregano and cinnamon. Stir in the garlic and cook for 2 minutes, careful not to burn. Add the liquid smoke, tomato sauce, green chilies, beer and honey, stirring to combine. Bring the chili to a boil, reduce heat and simmer for 20 minutes or until thickened.
As the chili simmers, grill the hot dogs according to package directions. Place the hot dog in the bun and top with chili, cheese, chopped tomatoes, diced avocadoes, scallions and crushed tortilla chips.