Traditional Carolina-style hot dogs rely on chili, coleslaw and chopped onions for their signature flavor. An addition of yellow mustard is also common but not mandatory. The result is an intense combination of flavors and textures: saucy chili, cooling slaw, crunchy, juicy chopped onions and a snappy hot dog. You may have a little leftover chili; use it to top more hot dogs or eat on its own.
Storage: Refrigerate the chili for up to 4 days; gently rewarm over medium heat before serving. Refrigerate the slaw for up to 2 days.
Ingredients
Servings: 4 (makes 4 hot dogs)
Directions
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Step 1
Make the chili: In a medium (10-inch) skillet over medium heat, cook the beef, stirring frequently with a wooden spoon to break up the meat, until browned and cooked through, 8 to 10 minutes. Add the broth, ketchup, tomato paste, chili powder, sugar, Worcestershire sauce, paprika, garlic powder, onion powder and salt, and stir to incorporate. Reduce the heat so the mixture is at a gentle simmer and cook, stirring occasionally, until the chili thickens slightly, 25 to 30 minutes.
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Step 2
Make the slaw: While the chili is simmering, in a medium bowl, whisk together the mayonnaise, honey and apple cider vinegar until smooth. Add the cabbage, carrots and onion, and toss until combined. You should have about 1 cup slaw. Set aside until ready to serve, or cover and refrigerate until needed.
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Step 3
Make the hot dogs: Prepare the grill for direct heat. If using a gas grill, set it to 450 degrees. If using a charcoal grill, fill a chimney starter with charcoal, light it, and when the coals are white-gray with ash, pour them onto the charcoal grate, adding more charcoal, if necessary. Put the lid on the grill, making sure the vents are open all the way. When all of the coals are gray and hot, about 15 minutes, your grill should be medium-hot. (Use a grill thermometer, or test the heat by holding your hand, palm-down, about 4 inches from the grate, making sure that nothing flammable, such as clothing, is near the heat. If you can hold it there for about 4 seconds, the heat should be at medium, or about 450 degrees. Pull your hand away from the heat before it gets painful.) Make sure the cooking grates are clean.
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Step 4
When the grill is ready, place the hot dogs on the grates and grill until lightly charred in spots, turning as needed, 5 to 7 minutes total.
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Step 5
To assemble the hot dogs, place each grilled dog inside a bun. Top each with about 2 tablespoons of the chili, 2 tablespoons of the slaw and 1 1/2 teaspoons of the chopped onions. Drizzle with yellow mustard, if desired, and serve.
Substitutions
Vegan? >> Use vegan hot dogs and ground meat.
Gluten-free? >> Look for gluten-free hot dog buns.
