In a skillet over medium heat, grill the hot dogs and toast the buns until golden. Dress the hot dogs with the Chili, Slaw, ketchup, mustard and chopped onions.
In a large stockpot set over medium heat, add the beef, tomato juice, dehydrated onions, chili powder and mustard. Simmer for 3 hours.
Place the cabbage in food processor and pulse to coarsely chop. Mix in the dressing and chill until ready for use.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.