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Start by preparing the Red Slaw. In a bowl, combine all the ingredients except for the chopped cabbage and mix thoroughly. Once well mixed, add the cabbage and stir until it's evenly coated with the slaw mixture. Place the slaw in the fridge for at least 30 minutes, or for best results, prepare it the night before to enhance the flavor.
Dice the onions and set them aside. Place the hot dogs on a griddle over low heat to cook.
For the Chili, begin by browning the ground beef. Once browned, remove as much grease as possible. Transfer the browned beef to a pan and add it to a Blackstone griddle. Add the remaining ingredients to the pan and stir well. If the chili is too thick, you can add more water. If it's too thin, simply reduce it for 5 minutes.
While the chili is simmering, toast the hot dog buns.
Assemble your hot dog by placing a hot dog into a bun, then add mustard, chili, the prepared slaw, and the diced onions.
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