Ingredients

• 4 hot dogs
• 4 hot dog buns
• 1 cup Chili, recipe follows
• 1 cup store-bought coleslaw
• 1 tablespoon yellow mustard
• 2 pounds lean ground beef
• 1 medium yellow onion, grated
• One 16-ounce can tomato sauce
• One 12-ounce can tomato paste
• 2 tablespoons chili powder
• 2 tablespoons sugar
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic salt
• 2 bay leaves
• 1 tablespoon white wine vinegar

Instructions

1. Grill, steam or boil the hot dogs. In the meantime, heat the Chili until hot throughout. Place each hot dog in a bun, and top each with a generous amount of Chili, coleslaw and yellow mustard, and then serve.
2. In a stockpot or Dutch oven, combine the beef (do not brown first), onions, tomato sauce, paste, chili powder, sugar, salt, pepper, garlic salt and 2 cups water. Mix until combined, then add the bay leaves. Cover and simmer over medium-low heat for about 2 hours.
3. Stir in the vinegar and simmer another 30 minutes.