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Recipe courtesy of Katie Lee Biegel

Footlong West Virginia-Style Hot Dogs with Bourbon-Bacon Slaw

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  • Level: Easy
  • Total: 5 hr (includes chilling time)
  • Active: 15 min
  • Yield: 4 servings
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Bourbon-Bacon Slaw:


  1. Grill, steam or boil the hot dogs. In the meantime, heat the Chili until hot throughout.
  2. Place each hot dog in a bun, then top with a generous amount of the Chili, Bourbon-Bacon Slaw and yellow mustard.


  1. In a stockpot or Dutch oven, combine the beef (do not brown first), chili powder, sugar, salt, pepper, garlic salt, tomato sauce, tomato paste, onion and 2 cups water. Mix until combined, then add the bay leaves. Bring to a simmer, lower the heat to medium low, cover and simmer for about 2 hours.
  2. Stir in the vinegar and simmer another 30 minutes.

Bourbon-Bacon Slaw:

  1. In a small bowl, combine the mayonnaise, brown sugar, bourbon, mustard, chili powder, garlic powder, salt, pepper and lime juice. Pour the dressing over the coleslaw mix in a large bowl and toss to coat. Cover and refrigerate at least 2 hours and up to 6 hours. Just before serving, stir in the bacon.

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