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Recipe courtesy of Katie Lee

Show: The Kitchen

Episode: It's Dad's Day With Rachael Ray

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Total:: 25 min
Active:: 15 min

Yield:: 4 servings

Level:: Easy

Ingredients

4 hot dogs
4 hot dog buns
1 cup Chili, recipe follows
1 cup store-bought coleslaw
1 tablespoon yellow mustard

Chili:

2 pounds lean ground beef
1 medium yellow onion, grated
One 16-ounce can tomato sauce
One 12-ounce can tomato paste
2 tablespoons chili powder
2 tablespoons sugar
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic salt
2 bay leaves
1 tablespoon white wine vinegar

Directions

Grill, steam or boil the hot dogs. In the meantime, heat the Chili until hot throughout. Place each hot dog in a bun, and top each with a generous amount of Chili, coleslaw and yellow mustard, and then serve.

Chili:

In a stockpot or Dutch oven, combine the beef (do not brown first), onions, tomato sauce, paste, chili powder, sugar, salt, pepper, garlic salt and 2 cups water. Mix until combined, then add the bay leaves. Cover and simmer over medium-low heat for about 2 hours.

Stir in the vinegar and simmer another 30 minutes.

My Private Notes

Name: West Virginia Style Hot Dog
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 4 hot dogs; 4 hot dog buns; 1 cup Chili, recipe follows; 1 cup store-bought coleslaw; 1 tablespoon yellow mustard; 2 pounds lean ground beef; 1 medium yellow onion, grated; One 16-ounce can tomato sauce; One 12-ounce can tomato paste; 2 tablespoons chili powder; 2 tablespoons sugar; 1 1/2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1 teaspoon garlic salt; 2 bay leaves; 1 tablespoon white wine vinegar