Name: Bulldog Hot Dogs
Yield: 6
Ingredients: 6 all-beef hot dogs -; 6 hot dog buns -; Mustard, for serving -; Classic Creamy Coleslaw -; Real-Deal Chili -; Chopped white onion -; 1 tbsp. Dijon mustard -; 1 tbsp. cider vinegar -; 1 tbsp. freshly squeezed lemon juice -; 1 tbsp. sugar -; 1 tsp. Coarse salt -; 1/2 c. mayonnaise -; 1/4 c. sour cream -; 1 small green cabbage -; 2 medium carrots -; 1 small onion -; 2 slice bacon -; 1 onion -; 3 clove garlic -; 2 tbsp. paprika -; 1 1/2 tsp. ground cumin -; 1 1/2 tsp. dried oregano -; 1/2 tsp. cayenne pepper -; 1 1/4 tsp. salt -; 1/2 tsp. Pepper -; 2 lb. ground beef chuck -; 3 c. water -; 2 tbsp. fine cornmeal -; 1 1/2 tbsp. cider, or other vinegar -; Chopped jalapeno -

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Bulldog Hot Dogs

1. 6 all-beef hot dogs -

2. 6 hot dog buns -

3. Mustard, for serving -

4. Classic Creamy Coleslaw -

5. Real-Deal Chili -

6. Chopped white onion -

7. 1 tbsp. Dijon mustard -

8. 1 tbsp. cider vinegar -

9. 1 tbsp. freshly squeezed lemon juice -

10. 1 tbsp. sugar -

11. 1 tsp. Coarse salt -

12. 1/2 c. mayonnaise -

13. 1/4 c. sour cream -

14. 1 small green cabbage -

15. 2 medium carrots -

16. 1 small onion -

17. 2 slice bacon -

18. 1 onion -

19. 3 clove garlic -

20. 2 tbsp. paprika -

21. 1 1/2 tsp. ground cumin -

22. 1 1/2 tsp. dried oregano -

23. 1/2 tsp. cayenne pepper -

24. 1 1/4 tsp. salt -

25. 1/2 tsp. Pepper -

26. 2 lb. ground beef chuck -

27. 3 c. water -

28. 2 tbsp. fine cornmeal -

29. 1 1/2 tbsp. cider, or other vinegar -

30. Chopped jalapeno -

31. Chopped onion or scallion -

32. Grated Cheddar cheese -

33. Lime wedges -

34. Sour cream -

How to cook deliciously - Bulldog Hot Dogs

1. Stage

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.

2. Stage

Using tongs, transfer hot dogs to griddle. Open buns and place interior-side down on griddle. Cook hot dogs and buns until lightly browned.

3. Stage

For coleslaw: Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate dressing, covered, until ready to use, or up to 2 days.

4. Stage

Put cabbage, carrots, and onion (if desired) in a large bowl. Pour in dressing, and toss thoroughly. Refrigerate, covered, until slaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, up to 2 days. Just before serving, toss coleslaw again.

5. Stage

For chili: In a Dutch oven, cook bacon over medium heat until just beginning to brown, about 4 minutes. Add onion and garlic, and cook for 30 seconds. Add paprika, cumin, oregano, cayenne, salt, pepper, and ground beef. Cook, stirring occasionally, and breaking up the meat with the side of the spoon, until the beef is cooked through, about 10 minutes.

6. Stage

Stir in water, cornmeal, and vinegar, and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until liquid thickens, about 20 minutes. It may be necessary to add a little water to thin the chili. Serve hot, garnished with desired toppings.

7. Stage

Serve hot dogs in buns with mustard, coleslaw, chili, and onions.Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.