WEEKDAYS 1e|12c|p

West Virginia-Style Hot Dogs

Katie Lee
Servings: 8
2+ hr

Talk about a winner of a recipe!

  • Ingredients
  • step-by-step directions
For the Chili Sauce:
  • 2 pounds ground beef (lean)
  • 1 yellow onion (grated)
  • 1 can tomato sauce (16-ounces)
  • 1 can can tomato paste (12-ounces)
  • 2 tablespoons chili powder
  • 2 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic salt
  • 2 bay leaves
  • 2 cups water
  • 1 tablespoon white wine vinegar
For Serving:
  • 8 hot dogs (grilled, steamed or boiled)
  • 8 hot dog buns
  • yellow mustard
  • buttermilk coleslaw
For the Buttermilk Coleslaw:
  • 1/2 cup mayonnaise
  • 1 1/2 tablespoons Dijon mustard
  • 2 tablespoons light brown sugar
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons buttermilk
  • 1/2 teaspoon celery salt
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 cups shredded green cabbage (about 1/2 head, shredded)
  • 2 large carrots (grated)
  • Make the Chili Sauce: In a stockpot or Dutch oven, combine the beef (do not brown first), onion, tomato sauce, tomato paste, chili powder, sugar, salt, pepper, garlic salt, and 2 cups water. Stir until combined, then add the bay leaves. Cover and simmer over medium-low heat for about 2 hours.
  • Stir in the vinegar and simmer for 30 minutes longer.
  • For the Buttermilk Coleslaw: Whisk together the mayonnaise, mustard, brown sugar, vinegar, buttermilk, celery salt, salt and pepper in a large bowl. Add the cabbage and carrots and toss to combine. Cover and chill until serving time.
  • Place your hot dogs on buns and top with chili sauce, yellow mustard, and coleslaw.
  • Tip: Make the chili in advance and freeze for up to 2 months for an easy weeknight meal!


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