Blueberry Chili Hot Dog with Cheesy Dill Pickle Chips

It is time for the next On Our Grills, 4 ingredient challenge.  The ingredients were a strange combination this time, but I definitely have a dish that turned out better than I ever imagined (especially since the first attempt did not work out as planned).  The ingredients that must be used were hot dogs, dill pickles, blue berries, and baked beans.

Cockiness definitely almost got me on this months challenge.  I had it all planned out, thought nothing could go wrong, so I waited till the last possible moment to actually create the dish, unfortunately things did go wrong.  I attempted to transform the hot dogs and baked beans into a bean burger.  In the back of my head, I knew there was chance it would fall apart on the grill, but either way I held off till the last possible second.  That’s OK, because I ended up with an awesome bacon wrapped hot dog topped with a blueberry  chili served with cheesy dill pickle chips, and was finally able to enjoy dinner at about 11:30 last night.



  • 8 Hot Dogs (All Beef)
  • 8 slices of Thick cut bacon
  • 8 Hot Dog Buns
  • BBQ Rub
  • 1 pound Ground Beef
  • 28 ounce can Baked Beans, drained  (don’t rinse)
  • 2 tablespoons Chipotle Chili Powder
  • 1 tablespoon ground cumin
  • 1 onion, diced
  • 4 garlic cloves, diced
  • Blueberry Mustard Sauce (Recipe follows)
  • Dill Pickles
  • Shredded Cheese
  • 2 tablespoons Olive Oil


Prepare the blueberry mustard sauce as instructed below.

In a skillet, heat up the olive oil over medium-high heat.  Add in the diced onion and garlic and sauté until the onion is translucent.  Add in the ground beef and cook until the beef is cooked thoroughly.   Add in the baked beans, chipotle chili powder, cumin, and blueberry mustard sauce.  Mix the chili thoroughly and heat till warm through out.  Once heated, reduce to a low simmer as you prepare the rest of the dish.

Prepare the grill for medium indirect heat.  Wrap the hot dogs in the bacon and season liberally with BBQ rub.   Placed the wrapped dogs on the grill and cook until the bacon is crisp.

As the bacon is getting close to crisp, start preparing the cheesy dill pickle chips by placing as many dill pickles on the grill (using a vegetable grill rack) and top each one with a bit of cheese.  In 30 seconds they should be ready, carefully remove them with a spatula and set aside to cool.

To serve place the bacon wrapped hot dog in a bun, top with the blueberry chili and serve with the dill pickle chips.

Blueberry Mustard Sauce Ingredients:

  • 1 1/4 cups Blueberries, pressed through a sieve
  • 1/2 cup Whole Blueberries
  • 1/2 cup port wine
  • 1 Shallot, finely chopped
  • 2 tablespoons white sugar
  • 3/4 cup Dijon Mustard
  • 1/4 cup Whole Grain Mustard
  • 2 tablespoons Yellow Mustard Seeds
  • 2 tablespoons White Wine Vinegar


Combined the mustard seeds with the white wine vinegar in a bowl and set aside.

In a sauce pan, combined the sieved blueberries, whole berries, port wine, shallots, and sugar over medium high-heat.  Once boiling, reduce to low and simmer for 20 minutes.

Let the sauce cool and mix in the Dijon mustard, whole grain mustard, and the mustard seeds.  Place in refrigerator until ready to use.

Jason BBQ

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