Smoky Triple-Threat Chili Dogs with Caramelized Onion Slaw

Allergens

Wheat

Ingredients

• 6 beef hot dogs
• 6 hot dog buns
• 2 large yellow onions, thinly sliced
• 1/4 cup apple cider vinegar
• 3 tbsp brown sugar
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp chili powder
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 cup beef broth
• 2 tbsp vegetable oil

Instructions

1. In a large saucepan over medium heat, add the vegetable oil. Once hot, add the sliced onions and cook until they start to soften, about 5 minutes.
2. Season the onions with smoked paprika, cumin, chili powder, garlic powder, salt, and pepper. Continue cooking for another 5 minutes or until the onions are deep golden brown and caramelized.
3. Stir in the apple cider vinegar and brown sugar. Cook for an additional 2 3 minutes, stirring frequently, then remove from heat and set aside.
4. In a separate pot, combine the beef broth, kidney beans, and seasonings. Bring to a simmer and cook until thickened slightly, about 10 minutes.
5. Add the hot dogs to a grill or grill pan over medium high heat. Grill for 3 4 minutes per side, or until nicely charred and heated through.
6. To assemble, place each grilled hot dog in a bun and top with a generous scoop of the smoky chili. Add a heaping spoonful of the caramelized onion slaw, then serve immediately.

Chef’s Insight

This recipe is inspired by a classic tailgate staple but takes it up a notch with smoky, caramelized flavors that will make your guests beg for more.

Notes

Feel free to adjust the seasonings to your preference for a truly personalized tailgate experience.