What You Can Buy
- 1 package hot dogs. Jesse Jones Hot Dogs are the best, and are widely available in Southern groceries, but if you can’t find them in your neck of the woods, try Hebrew National.
- 1 package hot dog buns. Some like top sliced, while others prefer the more traditional buns.
- 1 jar French’s Mustard
- 1 yellow onion, finely chopped (Use a knife, not a food processor. Yes, you’ll cry, but great food requires a little suffering.)
What You Need to Make
Hot Dog Chili
- 1 lb. 93 percent lean hamburger
- 1.5 cup water
- ¼ cup tomato paste
- ¼ cup ketchup
- 1 Tbsp chili powder
- 1 Tsp Worcestershire Sauce
- 1 Tbsp onion powder
- ½ Tbsp garlic power
Place the hamburger and the water in a large pot. Bring the water to a boil and break apart the hamburger. You want this to become as fine as you can get it. Add tomato paste, ketchup, chili powder, Worcestershire sauce, salt, pepper, onion powder, and garlic powder. Cover. Reduce heat to medium-low and let cook for 45 minutes, stirring often. Remove lid and allow moisture to reduce until chili is the right consistency. You should be able to pour it on the hotdog with a spoon.
- One small head of cabbage
- Duke’s Mayonnaise
- Finely chopped dill pickle (Optional)
With a hand-held grater, grate about a cup of cabbage. Use the finest-grade your grater offers. Add a teaspoon of Duke’s Mayonnaise and stir. It should bind the cabbage. If it doesn’t bind enough, add mayonnaise just a drop at a time, otherwise it will overpower the cabbage. Add a dash of salt and a smidge of sugar. If you like, finely dice a small dill pickle and blend it in.
Build Your Hot Dogs
Boil the hot dogs for just a minute and remove from water. Place buns wrapped in a paper towel in a microwave oven and heat for about 10 seconds. Place hot dog in bun; top with mustard, chili, slaw, and diced onion.
Wash it all down with a cold Coke of Pepsi. Or, if you really want the Carolina experience, see if you can find a Cheerwine.