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.
Chili:
In a large stockpot set over medium heat, add the beef, tomato juice, dehydrated onions, chili powder and mustard. Simmer for 3 hours.
Slaw:
Place the cabbage in food processor and pulse to coarsely chop. Mix in the dressing and chill until ready for use.
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