Coleslaw Chili Dogs

🍳 Step-by-Step Instructions

1. Mix the Coleslaw

1. Whisk: In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, salt, and pepper until smooth.
2. Toss: Add the shredded cabbage mix to the dressing. Toss thoroughly until everything is well coated.
3. Chill: Cover and place the coleslaw in the refrigerator for at least 20 minutes. This allows the cabbage to soften slightly and the flavors to blend.

2. Cook the Chili

1. Brown: In a small skillet over medium-high heat, cook the ground beef and diced onion together until the meat is fully browned. Drain any excess grease.
2. Simmer: Stir in the minced garlic, tomato sauce, chili powder, cumin, salt, and pepper. Lower the heat to medium-low and simmer uncovered for 10 to 12 minutes until the chili thickens into a rich, scoopable sauce. Keep warm.

3. Grill the Dogs and Assemble

1. Grill: Heat a grill pan or outdoor grill to medium-high. Cook the hot dogs for 5 to 6 minutes, turning occasionally, until they have beautiful grill marks and are heated through.
2. Toast: Brush the insides of the hot dog buns with melted butter. Place them face-down on the grill for 1 minute until lightly toasted.
3. Build: Place a hot dog in each toasted bun. Spoon a generous amount of hot beef chili down the center, then top immediately with a cold, crunchy heap of coleslaw. Serve right away.