Footlong West Virginia-Style Hot Dogs with Bourbon-Bacon Slaw
- Level: Easy
- Yield: 4 servings
- Total: 5 hr (includes chilling time)
- Active: 15 min
Ingredients
4 footlong hot dogs
1 cup Chili, recipe follows
4 regular hot dog buns
1 cup Bourbon-Bacon Slaw, recipe follows
1 tablespoon yellow mustard
Chili:
2 pounds lean ground beef
2 tablespoons chili powder
2 tablespoons sugar
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic salt
One 16-ounce can tomato sauce
One 12-ounce can tomato paste
1 medium yellow onion, grated
2 bay leaves
1 tablespoon white wine vinegar
Bourbon-Bacon Slaw:
1/2 cup mayonnaise
2 tablespoons brown sugar
1 to 2 tablespoons bourbon
1 tablespoon Dijon mustard
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Juice of 1 lime
One 16-ounce bag coleslaw mix
8 slices bacon, chopped, cooked until crisp and drained on paper towels
Directions
- Grill, steam or boil the hot dogs. In the meantime, heat the Chili until hot throughout.
- Place each hot dog in a bun, then top with a generous amount of the Chili, Bourbon-Bacon Slaw and yellow mustard.
Chili:
- 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.
- Stir in the vinegar and simmer another 30 minutes.
Bourbon-Bacon Slaw:
- 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.