Carolina Hot Dog

Instructions

1. 1

   Prepare the Coleslaw

   • In a medium bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, 0.25 tsp of salt, and 0.25 tsp of black pepper until smooth.
   • Add the finely shredded cabbage and toss until it's completely coated in the dressing.
   • Cover the bowl and refrigerate for at least 20 minutes to allow the flavors to meld and the cabbage to soften slightly.
2. 2

   Make the Chili

   • Heat the vegetable oil in a medium saucepan or skillet over medium-high heat.
   • Add half of the diced white onion (about 0.5 cup) and cook until softened and translucent, about 3-4 minutes.
   • Add the ground beef to the saucepan. Cook, breaking it apart with a spoon, until fully browned, about 5-7 minutes. Drain off any excess grease.
   • Stir in the ketchup, water, chili powder, cumin, Worcestershire sauce, the remaining 0.5 tsp of salt, and the remaining 0.25 tsp of black pepper.
   • Bring the mixture to a simmer, then reduce the heat to low. Let it simmer gently, uncovered, for at least 15-20 minutes, stirring occasionally, until it has thickened. For a classic fine texture, you can pulse it a few times in a food processor or use an immersion blender briefly.
3. 3

   Cook Hot Dogs and Warm Buns

   • While the chili is simmering, cook the hot dogs using your preferred method (grilling, boiling, or pan-frying) until they are heated through and nicely browned if desired.
   • To warm the buns, wrap them in a slightly damp paper towel and microwave for 20-30 seconds, or place them in a steamer basket over simmering water for about 1 minute until soft and warm.
4. 4

   Assemble the Hot Dogs

   • Place a cooked hot dog into each warm bun.
   • Spoon a generous layer of the hot dog chili over the entire length of the hot dog.
   • Top the chili with a strip of the chilled coleslaw.
   • Sprinkle the remaining finely diced white onion (about 0.5 cup) over the coleslaw.
   • Finish with a classic zigzag of yellow mustard and serve immediately.