Footlong West Virginia-Style Hot Dogs with Bourbon-Bacon Slaw2015-05-07
- Yield : 4 servings
- Cook Time : 15m
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- 4 footlong hot dogs
- 1 cup Chili, recipe follows
- 4 regular hot dog buns
- 1 cup Bourbon-Bacon Slaw, recipe follows
- 1 tablespoon yellow mustard
- 2 pounds lean ground beef
- 2 tablespoons chili powder
- 2 tablespoons sugar
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic salt
- One 16-ounce can tomato sauce
- One 12-ounce can tomato paste
- 1 medium yellow onion, grated
- 2 bay leaves
- 1 tablespoon white wine vinegar
- 1/2 cup mayonnaise
- 2 tablespoons brown sugar
- 1 to 2 tablespoons bourbon
- 1 tablespoon Dijon mustard
- 2 teaspoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Juice of 1 lime
- One 16-ounce bag coleslaw mix
- 8 slices bacon, chopped, cooked until crisp and drained on paper towels
Grill, steam or boil the hot dogs. In the meantime, heat the Chili until hot throughout.
Place each hot dog in a bun, then top with a generous amount of the Chili, Bourbon-Bacon Slaw and yellow mustard.
In a stockpot or Dutch oven, combine the beef (do not brown first), chili powder, sugar, salt, pepper, garlic salt, tomato sauce, tomato paste, onion and 2 cups water. Mix until combined, then add the bay leaves. Bring to a simmer, lower the heat to medium low, cover and simmer for about 2 hours.
Stir in the vinegar and simmer another 30 minutes.
In a small bowl, combine the mayonnaise, brown sugar, bourbon, mustard, chili powder, garlic powder, salt, pepper and lime juice. Pour the dressing over the coleslaw mix in a large bowl and toss to coat. Cover and refrigerate at least 2 hours and up to 6 hours. Just before serving, stir in the bacon.