Carolina Slaw Dogs Recipe

• 8 hot dogs
• 8 hot dog buns
• yellow mustard

Chili-

• 1 1/4lbs lean ground beef
• 2 cups water
• 1 cup chopped onion
• 1 (6 ounce) can tomato paste
• ½ cup ketchup
• 1 tablespoon chili powder
• 2 teaspoons Worcestershire sauce
• 1 teaspoon cider vinegar
• 1 teaspoon salt
• ¼ teaspoon ground black pepper

Cole slaw-

• 1 (16 ounce) package cabbage and carrot mix
• 2 tablespoons minced onion
• 1/3 cup white sugar
• ½ teaspoon salt
• 1/8 teaspoon ground black pepper
• ¼ cup milk
• ½ cup mayonnaise
• ¼ cup buttermilk
• 1 ½ tablespoons white wine vinegar
• 2 ½ tablespoons lemon juice

1. In a large bowl combine the cabbage and carrot mix and the 2 tablespoons of minced onion. In a separate bowl combine the sugar, ½ teaspoon of salt, 1/8 teaspoon pepper, milk, mayonnaise, buttermilk, 1 ½ tablespoons white wine vinegar, and lemon juice, mix until smooth. Pour the mixture over the coleslaw and onion and stir well. Cover and chill in the refrigerator for 1 hour.
2. Place the beef and the water into a soup pot over high heat. Bring the water to a boil. Add the chopped onion. Reduce heat to medium. Stir to begin to break up the meat. Add the tomato paste, ketchup, chili powder, Worcestershire sauce, 1 teaspoon vinegar, salt and pepper. Stir until well combined. Continue to cook the chili at a low boil, stirring about every 5 minutes, until the mixture has thickened (about 15 minutes).
3. Place the hot dogs onto a hot grill over medium-high heat and cook until heated through and beginning to brown all over, about 5 minutes. Place each hot dog in a bun, top with some of the chili, coleslaw and mustard.