Yield: 6 hot dogs.
For the chili:
1 pound ground chuck
1 small yellow onion, diced (about ¾ cup)
1 teaspoon chili powder
½ cup water
1 teaspoon garlic powder
1 tablespoon apple cider vinegar
1 tablespoon light brown sugar
1 (14.5-ounce) can tomato sauce
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
In a large skillet, brown beef on medium heat until cooked through. Remove beef from skillet, leaving drippings. Add onion to skillet and cook until translucent, about 3 to 5 minutes.
Add the ground beef back to the skillet along with the rest of the ingredients and stir. Reduce heat to low and simmer for 30 minutes.
For the slaw:
½ head green cabbage
2 teaspoons celery seed
½ teaspoon celery salt
½ teaspoon salt
½ teaspoon onion powder
1 teaspoon granulated sugar
2 teaspoons apple cider vinegar or dill pickle juice
3 tablespoons mayonnaise
Cut cabbage into large chunks and place in a food processor. Pulse until finely chopped. Place chopped cabbage in a bowl and add remaining ingredients. Stir until all ingredients are well combined. Refrigerate until ready to serve.
For the hot dogs:
6 kosher all-beef hot dogs
1 cup hot water
6 hot dog buns, lightly toasted
Yellow mustard
Chili
Chopped slaw
Heat a cast-iron skillet on medium-high. Place hot dogs in skillet and let cook for 1 minute. Roll hot dogs with a fork or tongs until all sides are cooked. Add 1 cup hot water to skillet and cover with lid. Reduce heat to low and simmer for 5 minutes. Place hot dogs in buns and top with mustard, chili, and slaw.
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