Chili Slaw Dawgs

This is one of my all-time favorite Atlanta eats: the chili slaw dog, in the style of the Varsity drive-in theater. That combination of crunchy cole slaw, crispy-skinned hot dog, and spice chili is the best in the world.
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  • Level: Easy
  • Total: 45 min
  • Active: 15 min
  • Yield: 8 servings
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Ingredients

Chili Sauce

1/2 pound Grass-fed ground beef

1 1/2 tbsps chili powder

1 Vidalia onion, diced

2 Garlic cloves, chopped

1 tbsp tomato paste

1/2 tsp pepper

1 cup beer (your own preference)

1/2 cup Water plus more if necessary

Pinch salt

Slaw

1/2 Small head of cabbage, rough chopped

3 tbsp sugar

1 1/2 tsp salt

2 tbsps mayonnaise

Salt and pepper to taste

8 Hot dogs (preferably Sabrett)

1/2 tsp canola oil

8 Top-loading hot dog buns

yellow mustard

1/2 cup Diced Vidalia onion

Directions

  1. Make the chili sauce: In a small saucepan, with the heat off, add the beef, chile powder, onion, garlic, tomato paste, salt, pepper, and beer. Stir to break up the beef. Add ½ cup water and stir again. Turn the heat on medium/high, bring to a boil, reduce to a simmer and cook 20- 25 minutes (add remaining water if necessary).
  2. For the slaw: In a food processor, pulse the cabbage until finely chopped. Remove the blade and sprinkle salt and sugar onto the cabbage. Stir and let rest to draw the liquid out of the cabbage, 20 minutes.
  3. Assemble the dawg: Drain the liquid from the cabbage and add the mayonnaise. Stir, check for salt and set aside. In a skillet, over low heat, add canola oil and the hot dogs. Cook until warmed through with a crispy, crackly skin. Fill each bun with a hot dog, then a layer of mustard, then a layer of chili, then onion, then slaw. This order is important! Serve immediately.