Tailgate Game Day Chili Dogs with Crispy Onions and Creamy Slaw

Allergens

Wheat (hot dog buns), Dairy (mayonnaise)

Ingredients

• 8 hot dog franks 1 lb ground beef 1/2 medium onion, finely chopped 2 cloves garlic, minced 1 tbsp chili powder 1 tsp smoked paprika 1/2 tsp cumin 1/4 tsp cayenne pepper Salt and pepper, to taste 1 cup beef broth 8 hot dog buns 2 cups thinly sliced green cabbage 1/2 cup mayonnaise 2 tbsp apple cider vinegar 1 tbsp sugar Salt and pepper, to taste 2 cups panko breadcrumbs 1 cup all
• purpose flour 2 large eggs Vegetable oil, for frying

Instructions

1. In a large skillet over medium heat, cook the ground beef, breaking it up with a wooden spoon until browned and cooked through. Drain excess fat.
2. Add chopped onion, garlic, chili powder, smoked paprika, cumin, cayenne pepper, salt, and pepper to the skillet. Cook for 3 4 minutes until fragrant.
3. Stir in beef broth and bring to a simmer. Reduce heat to low and let cook for about 20 minutes, stirring occasionally.
4. While the chili simmers, prepare the crispy onions. In a shallow dish, whisk together eggs and a pinch of salt. In another shallow dish, place panko breadcrumbs. Dip onion slices in egg mixture, then coat with panko. Set aside.
5. In a deep frying pan or deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C). Fry the coated onions until golden brown and crispy, removing them from the oil with a slotted spoon and placing them on paper towels to drain.
6. In a medium bowl, mix together sliced cabbage, mayonnaise, apple cider vinegar, sugar, salt, and pepper. Set aside.
7. To assemble the chili dogs, grill or pan fry the hot dogs until heated through and slightly charred. Place each dog in a bun and top with warm chili, crispy onions, and creamy slaw.

Chef’s Insight

Don't be afraid to experiment with different spices in the chili or try alternative breadcrumbs for the crispy onions. The key is to keep the flavors bold and the textures satisfying.

Notes

The key to this recipe's success is the balance of textures and flavors. Make sure the chili has a rich depth of flavor, the onions are crispy and golden brown, and the slaw is creamy yet tangy.