Footlong West Virginia-Style Hot Dogs with Bourbon-Bacon Slaw

2015-05-07
  • Yield : 4 servings
  • Cook Time : 15m
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Ingredients

  • 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

Method

Step 1

Grill, steam or boil the hot dogs. In the meantime, heat the Chili until hot throughout.

Step 2

Place each hot dog in a bun, then top with a generous amount of the Chili, Bourbon-Bacon Slaw and yellow mustard.

Step 3

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.

Step 4

Stir in the vinegar and simmer another 30 minutes.

Step 5

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.

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