ATLANTA DOGS
Four ingredients and 15 minutes give you these grilled beef hot dogs spread with chili and topped with coleslaw - a spicy dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 8
Number Of Ingredients 4
Steps:
- Heat gas or charcoal grill.
- Place hot dogs on grill over medium heat. Cook uncovered 10 to 15 minutes, turning frequently, until hot.
- Place chili in medium microwavable bowl; cover loosely. Microwave on high 45 to 60 seconds, stirring every 30 seconds, until hot.
- Spoon about 2 tablespoons chili on bottom half of each bun. Place hot dogs on buns. Top with coleslaw.
Nutrition Facts : Calories 330, Carbohydrate 30 g, Cholesterol 30 mg, Fat 3, Fiber 2 g, Protein 11 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 7 g, TransFat 1 g
CHILI SLAW DAWGS
This is one of my all-time favorite Atlanta eats: the chili slaw dog, in the style of the Varsity drive-in theater. That combination of crunchy cole slaw, crispy-skinned hot dog, and spice chili is the best in the world.
Provided by Kevin Gillespie
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Make the chili sauce: In a small saucepan, with the heat off, add the beef, chile powder, onion, garlic, tomato paste, salt, pepper, and beer. Stir to break up the beef. Add ½ cup water and stir again. Turn the heat on medium/high, bring to a boil, reduce to a simmer and cook 20- 25 minutes (add remaining water if necessary).
- For the slaw: In a food processor, pulse the cabbage until finely chopped. Remove the blade and sprinkle salt and sugar onto the cabbage. Stir and let rest to draw the liquid out of the cabbage, 20 minutes.
- Assemble the dawg: Drain the liquid from the cabbage and add the mayonnaise. Stir, check for salt and set aside. In a skillet, over low heat, add canola oil and the hot dogs. Cook until warmed through with a crispy, crackly skin. Fill each bun with a hot dog, then a layer of mustard, then a layer of chili, then onion, then slaw. This order is important! Serve immediately.
"BULLDOG" HOT DOGS WITH CHILI
Grocery store hot dogs are treated like VIPs in this recipe that calls for boiling and then searing the frankfurters.
Provided by Martha Stewart
Categories Beef Recipes
Yield Makes 6
Number Of Ingredients 6
Steps:
- Preheat griddle to medium heat. Fill a medium saucepan three-quarters full of water; bring to a boil. Add hot dogs, reduce heat to simmer, and cook until hot dogs are plump and heated through, about 6 minutes.
- Using tongs, transfer hot dogs to griddle. Open buns and place interior-side down on griddle. Cook hot dogs and buns until lightly browned.
- Serve hot dogs in buns with mustard, coleslaw, chili, and onions.
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