Chili Dogs With Creamy Coleslaw |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Beefy hot dog recipe... Ingredients:
extra-virgin olive oil |
1 medium onion, chopped |
1 lb lean ground beef |
1 cup ketchup |
1 teaspoon chili powder |
2 teaspoon prepared yellow mustard |
kosher salt and freshly ground black pepper |
4 all-beef hot dogs |
4 hot dog rolls |
1/2 head of savoy cabbage, washed and shredded |
1 red onion, sliced |
1/4 cup mayonnaise |
1 lemon, juiced |
Directions:
1. Put a skillet over medium heat and drizzle in 2 tablespoons of olive oil. When the oil gets hazy, add 1 medium onion (chopped) and cook, stirring until soft and translucent, about 5 minutes.
2. Add 1 pound of lean ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 more minutes. Stir in 1 cup ketchup, 1 teaspoon chili powder, and 2 teaspoons prepared yellow mustard and simmer for 15 minutes until thickened. Season with salt and pepper.
3. Make the coleslaw. Combine 1/2 head of Savoy cabbage (washed and shredded), 1/2 red onion (sliced), 1/2 cup mayo, juice of 1 lemon, some extra virgin olive oil and toss together. Season with salt and pepper and toss again. Cover and set aside in the refrigerator until you're ready to .
4. Heat the grill to medium heat. Add a couple of garlic cloves to a pot of water and heat to a simmer. Dunk hot dogs in the water for about 5 minutes, until they are plump and juicy. Take them out of the water, pat dry, and throw them on the grill - just long enough to leave a nice grill mark.
5. Brush the insides of hot dog rolls with olive oil and lay them face down on the grill, and cook until toasty.
6. To serve, put a dog in each roll and top with chili and a big scoop of creamy coleslaw.
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