Happy National Hot Dog Day! Of course, our Ketchup is a hot dog staple, but this chili made with our BBQ will take it to the next level. Paleo or not, these sweet potato "buns" are more than just a gimmick. They make these dogs into a full, clean meal.

Serves 6

What you need

For the Dogs:
3 sweet potatoes
6 hot dogs (we love Applegate!)
3 tablespoons Yellow Mustard
shredded grass fed cheese (we love Kerrygold!) (not if you're on Whole30!)
 
For the Chili:
1 pound ground beef
coasre salt and ground pepper
1 onion, finely chopped
2 garlic cloves, minced
1 bottle Matty’s BBQ

What to do

1. Heat your oven to 425. Place the potatoes on a rimmed baking sheet and rub with the oil. Bake until tender, about 45 minutes.
2. In a Large Dutch oven combine the ground beef, onion, garlic, and BBQ over medium high heat. Cook, stirring, until beef is cooked through, about 10 minutes. Stir in ¼ cup water, reduce heat and continue to cook until flavors meld, about 10 minutes more.
3. Halve the sweet potatoes and scoop out about some of the flesh. (Save for another use.) Grill the hot dogs.
4. Just before serving: Place the sweet potatoes on a rimmed baking sheet, cut side up and broil quickly to heat through.
5. Place a hot dog in each sweet potato halve. Top with the chili, yellow mustard, and cheese if using.