Hands down, the best (and for me, the only) way to eat a hog dog is with mustard, chili and coleslaw. It's been more than a few years since I chowed down on hot dogs, but the NMF (new male friend) was craving them after spending a beautiful and surprisingly warm Saturday afternoon outside. Always eager to feed my friends well, I knew what I'd be making: Southern-Style Hot Dog Chili! I figured it was a perfect time to reacquaint myself with an old favorite and impress a new friend in the process.
Even if hot dogs aren't your thing, you can't resist them with Southern-Style Hot Dog Chili.
A similar version of this recipe was printed in "Desperation Entertaining!" (Workman, 2002). Over the years, I adapted the original recipe to this richer version. It makes almost a quart, so it's great to freeze for future hot dog cravings, and it will store for up to six months.
So go ahead and cook up a batch. It might be the dead of winter now, but before you know it, summer cookouts will be in full swing.
Southern-Style Hot Dog Chili
Makes about 1 quart
1 pound ground chuck
2 cups water
1 small onion, chopped
1 can (6 ounces) no-salt-added tomato paste
½ cup ketchup
4 teaspoons chili powder
1 tablespoon Worcestershire sauce
1 teaspoon balsamic vinegar
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground black pepper
1. Place all the ingredients in a 2-quart saucepan and bring to a boil over medium-high heat. Cook, breaking up the beef, for 5 minutes at a rapid boil. Reduce heat to simmer. Using an immersion blender, process chili until texture is like fine-cooked oatmeal. (See Note.)
2. Simmer chili until thickened, about 10 more minutes. Serve immediately, or cool and store in refrigerator for up to a week. Freeze in small batches for up to six months. Once thawed, use within 24 hours.
Note: If you don't have an immersion blender, finish cooking chili and cool. Then, using a blender, process chili until finely chopped and blended. Reheat to serve.
Nutrients per 1 tablespoon: 18 calories (22 percent from fat), trace fat (trace saturated), 6 milligrams cholesterol, 2 grams protein, 1 gram carbohydrate, trace dietary fiber, 51 milligrams sodium.
Southern-Style Chili Dogs with Slaw
Makes 8 hot dogs
8 all-beef hot dogs
8 soft hot dog buns
Yellow mustard for serving
½ cup Southern-Style Hot Dog Chili (recipe at right)
½ cup finely chopped deli coleslaw
1. Prepare the hot dogs according to preference (pan-fry, grill, boil).
2. Split the buns and toast. Top each toasted bun with hot dog, mustard, 2 tablespoons chili and 2 tablespoons coleslaw.
Nutrients per chili dog: 329 calories (50 percent from fat), 18 grams fat (7 grams saturated), 44 milligrams cholesterol, 12 grams protein, 26 grams carbohydrate, 4 grams dietary fiber, 617 milligrams sodium.
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