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West Virginia-Style Hot Dogs KATIE LEE

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Talk about a winner of a recipe!

ingredients
FOR THE CHILI SAUCE:
2 pounds ground beef (lean)
1 yellow onion (grated)
1 can tomato sauce (16-ounces)
1 can can tomato paste (12-ounces)
2 tablespoons chili powder
2 tablespoons sugar
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic salt
2 bay leaves
2 cups water
1 tablespoon white wine vinegar
FOR SERVING:
8 hot dogs (grilled, steamed or boiled)
8 hot dog buns
yellow mustard
buttermilk coleslaw
FOR THE BUTTERMILK COLESLAW:
1/2 cup mayonnaise
1 1/2 tablespoons Dijon mustard
2 tablespoons light brown sugar
2 tablespoons apple cider vinegar
2 tablespoons buttermilk
1/2 teaspoon celery salt
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 cups shredded green cabbage (about 1/2 head, shredded)
2 large carrots (grated)

directions
Make the Chili Sauce: In a stockpot or Dutch oven, combine the beef (do not brown first), onion, tomato sauce, tomato paste, chili powder, sugar, salt, pepper, garlic salt, and 2 cups water. Stir until combined, then add the bay leaves. Cover and simmer over medium-low heat for about 2 hours.
Stir in the vinegar and simmer for 30 minutes longer.
For the Buttermilk Coleslaw: Whisk together the mayonnaise, mustard, brown sugar, vinegar, buttermilk, celery salt, salt and pepper in a large bowl. Add the cabbage and carrots and toss to combine. Cover and chill until serving time.
Place your hot dogs on buns and top with chili sauce, yellow mustard, and coleslaw.
Tip: Make the chili in advance and freeze for up to 2 months for an easy weeknight meal!

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