Recipe adapted from

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YIELD: 4 servings


1 (16-ounce) package coleslaw mix
2/3 cup mayo
1/4 cup sugar
2 tablespoons apple cider vinegar

1 pound lean ground beef
1/2 cup chopped onion
3 tablespoons tomato paste
1 cup water
1/4 cup ketchup
1 tablespoon chili powder
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt

1 package hot dogs

In a medium bowl, combine coleslaw mix, mayonnaise, sugar, and apple cider vinegar. Refrigerate until needed.

In a large nonstick pan cook the ground beef and onion until ground beef is no longer pink. Crumble the meat with a wooden spoon as it cooks. Spoon off any excess fat/liquid.

Add remaining chili ingredients and cook for about 20 minutes. If chili gets too thick, you can add more water. Let cool slightly and place in a food processor. Pulse 4 to 5 times to finely ground the beef. (Note: This is optional.)

Heat grill and grill hot dogs until grill marks form on all sides.

To serve, place hot dogs in buns. Top with mustard, chili, and slaw.