Perfect for Picnics or Tailgates, these Hot dogs are topped with a delicious chilli and a creamy tangy coleslaw that pair together beautifully! Your taste buds are going to Thank you after just one bite! These hotdogs were a recipe I found by Chef Tyler Florence many years ago, for some reason the recipe is no longer available online, I searched far and wide and nothing! But, luckily I memorized most of the recipe and as I always do, I added my own touches to it.
FULL RECIPE VIDEO BELOW ⬇️⬇️
Ingredients:
*Chilli:
-1 lb. ground beef (80/20)
-1 teaspoon salt
-1/2 teaspoon ground pepper
-1 small onion (diced)
-1 cup ketchup
-2 teaspoons dijon mustard
*Coleslaw:
-1 large carrot
-1/2 head of a small cabbage
-the juice of 1/2 a lemon
-salt and pepper to taste
- 1 cup mayonnaise
*Hotdogs:
-Hot dog bread
-Beef hotdogs
*Grill or bake the hot dogs in the oven for 15 minutes at 350 degrees.They come out perfect every time!
NOTE:This recipe makes about 6-8 loaded Hot dogs.
Directions:
In a medium fry pan, add the ground beef along with the salt and pepper, mix everything together. Cook the meat on Medium/High heat for about 10 minutes until browned.
Meanwhile, dice the onion and add it to the meat. Keep cooking on Medium heat for 5-7 minutes.
After about 5 minutes or so, add in the ketchup and mustard combining everything well. Cook for an additional 5 minutes on Low heat.
To make the coleslaw, shred your carrot and chop up the cabbage. If you want to skip this and use ready made coleslaw feel free to do so. As I explain in the video, I am not a fan of ready made coleslaw bags because they seem to always be getting recalled. I'd rather use fresh vegetables and rinse them out properly and do it myself to be safe.
Season the coleslaw with salt and pepper to taste. Add the juice of half of a lemon, it gives the coleslaw the perfect tang. Finally add the mayonnaise, and mix everything together.
Keep the coleslaw refrigerated if you're not using it right away.
Since these Hotdogs are going to be loaded, I like to use good hotdog bread that will hold up to the delicious toppings on them. I used a Bratwurst bread that's thick and won't get soggy right after adding everything on. Another trick is to toast your bread on the grill or oven for a few minutes.
I like to use 100% Beef Hotdogs. So I added those onto the bread, then added a heaping spoonful or two of the delicious chilli, and finally topped them off with the creamy tangy coleslaw.
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