Ingredients
- New York Street Cart Dog:
- Boiled Hot Dogs
- 2 Tbsp vegetable oil
- 2 thinly sliced onions
- 2 Tbsp honey
- 1/2 tsp each ground cinnamon and chili powder
- 1/2 cup water
- 1/4 cup ketchup
- 1 tsp hot sauce
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- Spicy brown mustard
- Sauerkraut
- Spicy Bacon Hot Dog:
- Pan fried hot dogs
- 4 slices of bacon, cooked and chopped
- 1/2 onion, thinly sliced
- 1 Tbsp each of soy sauce and lime juice
- 1/4 tsp Worcestershire sauce
- 1 cup lightly crushed tortilla chips
- cooking spray
- 1 Tbsp chili lime powder (such as Tajin Brand)
- Ketchup
- Yellow Mustard
- Mayonnaise
- West Virginia Hot Dogs:
- Grilled or Boiled Hot dogs
- 1 pound ground beef
- 1/2 onion, grated
- 1 cup tomato sauce
- 6 oz can of tomato paste
- 1 Tbsp each chili powder and sugar
- 3/4 tsp kosher salt
- 1/2 tsp each black pepper and garlic salt
- 1 cup water
- 1 bay leaf
- Yellow Mustard
- Coleslaw
- 1 1/2 tsp white vinegar
Preparation
Step 1
New York Street Cart Dog:
Boiled Hot Dog:
Cook in boiling water or beer, 4 to 6 minutes.
Onion Sauce:
Heat 2 tablespoons vegetable oil in a saucepan over medium heat. Add 2 thinly sliced onions and cook, stirring, until soft, about 8 minutes. Stir in 2 tablespoons honey and 1/2 teaspoon each ground cinnamon and chili powder; cook 1 minute. Add 1/2 cup water, 1/4 cup ketchup, 1 teaspoon hot sauce, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Simmer until thickened, 10 to 15 minutes. Serve with Spicy Mustard and Sauerkraut.
Spicy Bacon Dog:
Pan-Fried Hot Dog:
Cook in a hot cast-iron skillet with a little oil, butter or bacon fat, about 5 minutes.
Bacon and Onions:
Cook 4 chopped bacon slices in a skillet over medium-high heat until the fat has rendered, about 5 minutes. Add 1/2 thinly sliced onion; cook, stirring, until translucent, about 3 minutes. Stir in 1 tablespoon each soy sauce and lime juice and 1/4 teaspoon Worcestershire sauce.
Spicy Chips:
Spread 1 cup lightly crushed tortilla chips on a baking sheet and spray with cooking spray. Sprinkle with 1 tablespoon chili-lime powder (such as Tajen brand) and toss to coat. Bake at 350 degrees F until lightly toasted, 4 to 5 minutes. Let cool.
Top dogs with Ketchup, yellow mustard, mayo, spicy bacon relish and top with crushed spiced tortilla chips.
West Virginia Style Hot Dog:
Grilled or Boiled Hot Dog:
Cook on hot oiled grates, turning, until charred, about 5 minutes. Or cook in boiling water or beer, 4 to 6 minutes.
Chili:
Combine 1 pound ground beef, 1/2 grated onion, 1 cup tomato sauce and one 6-ounce can tomato paste in a large pot. Stir in 1 tablespoon each chili powder and sugar, 3/4 teaspoon kosher salt, 1/2 teaspoon each pepper and garlic salt and 1 cup water. Add 1 bay leaf, then cover and simmer over medium-low heat until thick, about 2 hours. Stir in 1 1/2 teaspoons white wine vinegar and simmer 30 more minutes. Remove the bay leaf.
Top dogs with Yellow mustard, then chili and top with coleslaw.