Preheat your @halo.pg pellet grill to 250°F and begin slicing the middle of each hotdog end-to-end about 3/4 the way through the hot dog.
Place on the smoker for about 45 mins.
Prep all other ingredients. Dice onion, garlic, beef. Preheat your @halo.pg griddle on low for 10 mins and add on the onion and garlic with approx. 2 Tbsp olive oil. After a few minutes, set aside and crank the burner on high
Season beef with salt, pepper, and chili powder and throw onto the piping hot griddle. Once mostly cooked, add in tomoto sauce, Dijon mustard, and mix in the garlic-infused onions to the beef. Incorporate well (about 2 mins of tossing altogether)
Remove beef, clear griddle, set on low, and add 2 Tbsp butter. Once melted, cover the butter with the hot dog buns. -Once toasted, remove from griddle, remove hot dogs, and begin plating the chili dog and garnish with a generous serving of shredded cheddar cheese.