Carolina Hot Dog
A classic Southern treat! This hot dog is loaded 'all the way' with hearty beef chili, creamy coleslaw, tangy mustard, and fresh diced onions. A messy, delicious masterpiece that's a staple at cookouts and ballparks across the Carolinas.
For 4 servings
Prepare the Coleslaw
1.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.2.Add the finely shredded cabbage and toss until it's completely coated in the dressing.3.Cover the bowl and refrigerate for at least 20 minutes to allow the flavors to meld and the cabbage to soften slightly.Make the Chili
1.Heat the vegetable oil in a medium saucepan or skillet over medium-high heat.2.Add half of the diced white onion (about 0.5 cup) and cook until softened and translucent, about 3-4 minutes.3.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.4.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.5.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.Cook Hot Dogs and Warm Buns
1.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.2.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.Assemble the Hot Dogs
1.Place a cooked hot dog into each warm bun.2.Spoon a generous layer of the hot dog chili over the entire length of the hot dog.3.Top the chili with a strip of the chilled coleslaw.4.Sprinkle the remaining finely diced white onion (about 0.5 cup) over the coleslaw.5.Finish with a classic zigzag of yellow mustard and serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic Carolina chili, ensure it has a fine, almost paste-like consistency. Pulsing it in a food processor is the key.
- 2Authentic Carolina-style chili never contains beans. If you're short on time and using canned chili, make sure it's a 'no-bean' variety.
- 3Steaming the buns is a non-negotiable step for a true Carolina dog. It creates a soft, pillowy texture that holds the toppings perfectly.
- 4The coleslaw should be creamy and slightly sweet to provide a cool, crunchy contrast to the warm, savory chili.
- 5For a slightly different flavor profile, try using 'red hots' or brightleaf-style hot dogs, which are a regional favorite in the Carolinas.
Adapt it for your goals.
Spicy Version
Add 1/4 to 1/2 teaspoon of cayenne pepper or a finely diced jalapeño to the chili along with the other spices for a spicy kick.
Cheesy DogCheesy Dog
After adding the chili, sprinkle a layer of shredded sharp cheddar cheese before adding the coleslaw for a 'Carolina Cheesedog'.
Vegetarian VersionVegetarian Version
Substitute the ground beef with a plant-based ground alternative and use vegetarian hot dogs. Ensure the Worcestershire sauce is a vegan variety.
Why this is on our healthy list.
Source of Protein
The ground beef and all-beef hot dogs provide high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and overall body function.
Provides B Vitamins
Beef is a good source of B vitamins, particularly B12, which is crucial for nerve function and the formation of red blood cells, helping to prevent anemia and maintain energy levels.
Frequently asked questions
A true Carolina-style hot dog is defined by its toppings, served 'all the way'. This always includes a fine-textured, no-bean beef chili, creamy coleslaw, finely diced raw onions, and yellow mustard.
