This West Virginian version of a hot dog is piled high with coleslaw, in addition to the more traditional toppings such as chili, mustard, and onions. There are variations but it’s only a true West Virginia dog if coleslaw and chili appear. Try different styles of coleslaw and chili to customize this savory hot dog.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
2 hours 30 minutes
Total Time
2 hours 40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Chili:
- 2 lbs lean ground beef
- 1 medium yellow onion, grated
- 1 can (16 oz) tomato sauce
- 1 can (12 oz) tomato paste
- 2 Tbsp chili powder
- 2 Tbsp sugar
- 1½ tsp salt
- 1 tsp ground black pepper
- 1 tsp garlic salt
- 2 cups water
- 2 bay leaves
- 1 Tbsp white wine vinegar
Hot Dogs:
- 4 hot dogs
Assembly:
- 4 hot dog buns
- 1 Tbsp yellow mustard
- 1 cup coleslaw
Directions
- Combine beef, onion, tomato sauce, tomato paste, chili powder, sugar, salt, pepper, garlic salt, and 2 cups of water in a large cooking pot over medium low heat.
- Mix well. Add the bay leaves.
- Cover pot, lower heat, and let simmer for about 2 hours.
- Add vinegar, cover pot, and let simmer for another 30 minutes.
- Cook the hot dogs using the method preferred such as grilled, steamed, boiled, or microwaved.
- Place each cooked hot dog on a bun.
- Spread some chili over each hot dog.
- Top them each with yellow mustard and colesalw.
- Serve hot.
For Chili:
For Hot Dogs:
For Assembly:
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