New Yorker Slaw Dog - Chili Cheese Dog Recipe

Prep

Finely dice 1/2 onion and mince 2 garlic cloves. Measure spices and other ingredients so they are ready.

Heat a medium skillet or sauté pan over medium-high heat. Add the ground beef and crumble it with a spatula. Cook until mostly browned, about 4–6 minutes.

Push beef to one side, add the diced onion to the pan (if pan is dry add 1 teaspoon neutral oil) and sauté 2–3 minutes until softened. Stir the garlic in and cook 30 seconds until fragrant.

Stir in the tomato paste and cook 1 minute to deepen flavor. Add chili powder, ground cumin, smoked paprika and stir to coat the meat and toast the spices about 30 seconds.

Pour in the beef broth, ketchup, mustard, and Worcestershire sauce. Scrape any browned bits from the bottom of the pan and bring to a low simmer.

Reduce heat to medium-low and simmer uncovered 8–12 minutes, stirring occasionally, until the chili is thickened to a spoonable consistency. If it becomes too thick, add up to 2 tablespoons water or broth. Taste and season with salt, black pepper and brown sugar if needed to balance acidity.

Keep warm over the lowest heat while you prepare dogs and buns. You can also transfer to a small slow cooker on warm if making ahead.

Preheat a griddle or large skillet over medium heat (or prepare an outdoor grill).

Butter the insides of the split-top buns with the unsalted butter (about 1/2 tbs per bun).

Place buns butter-side-down on the hot griddle or skillet and toast until golden and crisp, about 1–2 minutes. Remove and keep warm.

While buns toast, cook the hot dogs: place hot dogs on the same griddle or skillet and sear, turning occasionally, until heated through and slightly charred, about 4–6 minutes. Alternatively, grill them over medium-high heat until nicely charred.

Place a toasted bun on a plate and set a hot dog inside.

Ladle about 3–4 tablespoons of the warm chili over each hot dog, enough to coat but not completely drown the bun. (Adjust to taste.)

Top each with a generous handful (about 1/3 cup) of shredded sharp cheddar so it melts over the chili. If desired, briefly place assembled dogs under a hot broiler for 30–60 seconds or cover loosely with a lid on the griddle so cheese melts quickly.

Add a spoonful (about 1 tbsp) of diced onion and a small amount of sauerkraut if using. Drizzle about 1 teaspoon yellow mustard over each hot dog and garnish with pickled hot pepper rings if desired.

Serve immediately while hot.