West Virginia Slaw Dogs
Taste West Virginia history with this recipe for Slaw Dogs, a delightful fusion of hot dogs, chili and creamy coleslaw!
Equipment
- Normal Kitchen Utensils
- Multi-Cooker (Optional)
Ingredients
- For the Slaw Dogs:
- 8 Hot Dogs
- 8 Hot Dog Buns
- 2 C Creamy Coleslaw See Notes for a Basic Recipe
- 1/2 C Yellow or White Onion Diced, Plus More to Taste
- 1/4 C Yellow Mustard Plus More to Taste
- For the Chili:
- 1 Lb Ground Beef
- 1 1/4 C Water or Beef Broth
- 8 Oz. Tomato Sauce
- 1/2 C Ketchup or Chili Sauce
- 2 Tbsp Worcestershire Sauce
- 1 Tbsp Onion Powder
- 1 Tbsp Garlic Powder
- 1 tsp Chili Powder
- 1 tsp Cumin
- 1 tsp Paprika Or More Chili Powder
- Salt and Pepper to Taste
Instructions
- Start by Making the Chili. Brown the meat in a large pot or multi-cooker with a heavy pinch of salt and pepper. Break up the meat really well while it cooks.1 Lb Ground Beef, Salt and Pepper to Taste
- Once browned, add the water, or beef broth, and bring everything to a boil.1 1/4 C Water or Beef Broth
- Once boiling, reduce the heat to a simmer. Add the tomato sauce, chili powder, onion powder, garlic powder, paprika, cumin, 1 tsp black pepper and another heavy pinch of salt (if you used beef broth with salt, hold off on adding this additional salt; you can always add more later). Mix everything to combine and cover the pot.1 Tbsp Onion Powder, 1 Tbsp Garlic Powder, 1 tsp Chili Powder, 1 tsp Paprika, 1 tsp Cumin
- Cook the chili for at least 1 1/2 hours, stirring occasionally. When using a multi-cooker, I like to cook it on high for 4 hours. The more the merrier. Plan for this cooking time to end a half hour before serving.
- If you are preparing your own coleslaw (feel free to use the simple recipe in the notes), do so while the chili cooks. Be sure to give the slaw enough time to develop its flavors. This usually takes at least an hour.2 C Creamy Coleslaw
- About a half hour before serving, stir the ketchup/chili sauce and Worcestershire sauce into the chili. Cover and continue cooking for a final 30 minutes.At this time, I also like to take the coleslaw out of the refrigerator to warm to room temperature. This keeps it from cooling the chili dogs down when topped with the coleslaw. If you prefer the contrast between hot and cold, keep the coleslaw in the fridge for now.1/2 C Ketchup or Chili Sauce, 2 Tbsp Worcestershire Sauce
- While the chili finishes cooking, cook the hotdogs to your liking. I like to grill them or cook them in a pan on the stove. A lot of people like to boil or steam them. Just make sure they are cooked.8 Hot Dogs
- Do the same warming the buns. Toast them on the stove or grill, or steam them (obviously don't boil them).8 Hot Dog Buns
- Once the chili has finished the final 30 minutes of cooking, taste it for salt and pepper.
- To build each 'dog, open the bun and top with your desired amount of yellow mustard and diced onion. Add a hot dog on top of that. Top with chili and, finally, coleslaw. Serve right away with your favorite hotdog sides (maybe some more coleslaw)!1/2 C Yellow or White Onion, 1/4 C Yellow Mustard
Notes
A quick and easy coleslaw recipe:
Slaw ingredients - 1 1/2 C shredded green cabbage, 1/2 C shredded purple cabbage, 1/2 C shredded carrots, 2 Tbsp grated or finely diced onion (optional).
Dressing ingredients - 1/4 C mayonnaise, 2 tsp apple cider or red wine vinegar, 2 tsp white sugar, a heavy pinch each of salt and pepper (plus more to taste).
Instructions: Combine the slaw ingredients in a bowl. Mix the dressing ingredients together and then combine with the slaw ingredients. Chill in the refrigerator for at least an hour. Taste for salt and pepper before serving.
A note on the chili: the consistency should be like that of a thick meat sauce. If the chili is too watery to stay in a chili dog, simmer it another 5-10 minutes without the lid on. Repeat this process until it thickens up. If it is too thick, add a few Tbsp of water or beef broth.