Chili & Coleslaw Hot Dog - Recipe

One of L.A.'s most popular sandwiches is the #19 from Langer's Deli,  which is stacked with pastrami, Swiss cheese, and coleslaw. If they can put coleslaw on a Pastrami Sandwich, then I'm going to put it on a Hot Dog...with Chili, too! My Chili & Coleslaw Hot Dog is outrageously scrumptious. In these Dog Days of Summer, cool it down with crunchy Coleslaw.

Also called a Slaw Dog, they are popular in West Virginia and North Carolina. And they're made with two types of coleslaw dressing: either mayo or a more sour vinegar version. My version is the creamy mayo Coleslaw.

I like greasy Chili on my wieners, and a pile of cool Coleslaw brings it over the top. In my video, I finish it up with a squeeze of mustard. 

I use Chili from the can, no beans, and it's not too expensive. A typical can has 4 to 6 servings on typical hot dogs, depending on how loaded you make them. I have a Homemade Beef Chili Recipe a click away here.

I'm not particular about brands of canned chili. Sometimes they are watery and sometimes thick. Just add water or simmer to thicken. The beef canned chili I've tried is made with ground meat. I've tasted poultry and vegan chili, and they're pretty good. 

I make batches of Coleslaw and usually have leftovers, so it was natural to use it up on my hot dogs. If the addition of Chili is too much for you, then leave it out.

Coleslaw is easy to make if you have Packaged Coleslaw that's raw, shredded, and ready to use. The typical package includes green and purple cabbage, plus shredded carrots. 

     

Add mayonnaise, and you have a creamy  Easy Coleslaw. I usually leave out salt, but add plenty of ground black pepper. It's okay to use your favorite Coleslaw Recipe.

My Easy Coleslaw Recipe is at the end of the video, or you can click here to see my blog post with photo illustrations and recipe text. 

Most Hot Dog ingredients are still a decent deal. Even chain supermarket grocers have sales on tube steaks. Since I usually steam or grill the hot dog buns, even discount "day-old buns" are tasty -  when done my way.

I like to steam my wieners, but you can grill or fry them. I also steam the hot dog buns for a minute, but do watch carefully as the bun can get soggy really fast. (Because I often buy day-old buns, they can be dry, so a little steaming brings them back, softly.)

To assemble, just top a bun and cooked hot dog with a pile of warm Chili and cool Coleslaw. You can add any additional toppings like mustard and pickle relish.

These days it's easy to make vegan versions using tofu dogs and vegan chili, so everyone can join in. 

The whiplash from meaty hot Chili, and cool Coleslaw, makes this hot dog recipe a tasty winner. Any time you make Coleslaw, save a bit for my latest hot dog recipe. 

Try serving  Chili & Coleslaw Hot Dogs some sports game day and see if your guests give you a high five - I think the odds are in your favor!

Hot Dog with Chili & Coleslaw - Video             Play it here. The video runs for 3 minutes and 6 seconds. 

To view or embed from YouTube, click here.

Ingredients

• Hot Dog - Any type, like beef, pork, poultry, or vegan. 
• Hot Dog Bun - I like to steam mine. Okay to grill or serve right from the bag.
• Chili - I use chili from the can, no beans. My Homemade Beef Chili Recipe is here. I've also tried tasty vegan chili.
• Coleslaw - About 2 heaping tablespoons per hot dog, or enough to top a hot dog.

Directions

I place a steamer basket in a pot with an inch or so of water. Add the wiener(s) and bring the water to a low simmer, then cover the pot. I like to steam mine until plump, about 5 minutes. If you are steaming a lot, then check the water level to refill as needed. 

A rice cooker, with water added, works quite well. The normal rice cooking cycle lasts about 25 minutes - for hot dogs in the rice steamer basket, reduce time to 10 minutes, or until the weiners are plump.

Heat the canned chili in a pot until hot. Depending on the brand of chili, sometimes it's too watery, so I simmer the chili to a gravy consistency, and sometimes the chili is too thick, so I add a little water to thin the thick, meaty, gravy.

I like Coleslaw with mayo, but you can make it your way. Some recipes call for a vinegar-based coleslaw. Keep Coleslaw chilled in the refrigerator until ready to use. 

I also steam hot dog buns until pillowy and soft. I put a bun or two right on top of my steamed hot dogs, cover the pot, and steam the bun for a minute or so. A quick toasting softens them quite nicely, too.

Assemble the Hot Dog, and top it with a couple of tablespoons of Chili and Coleslaw. I added Mustard, too.

Easy Coleslaw Recipe

Ingredients

1 Package Cabbage & Carrot - shredded. About 14 ounces or 6 cups (loosely packed.)

Mayonnaise - 1/4 cup. Regular, lite, or vegan. Okay to add a tablespoon at a time to reach desired creaminess.

Black Pepper - about a teaspoon of black pepper. I like an extra pepper taste. Okay to add some salt, too. I find mayo is salty enough

.

*Recipes with real mayo should be kept refrigerated until ready to serve. Do not leave Coleslaw in direct sunlight.

Directions

Add a 14-ounce package of shredded cabbage and carrot to a large bowl. Okay to make a 1/2 recipe, since the average Coleslaw Package has a lot of shredded cabbage and carrot. 

I start with a quarter cup of mayo and mix well. Okay to add a tablespoon of mayo at a time to reach desired creaminess. 

Finally, season with pepper. Add a little at a time and taste the Coleslaw. A  tablespoon of pepper is about right. I do like extra fresh ground black pepper. Okay to add or leave out salt -- mayo is salty enough for me.

Finally, mix well. Taste and add more pepper or mayo if needed.

Cover and refrigerate until ready to serve. If you make it a day ahead, you may need to add a tablespoon or two of fresh mayo, to bring Coleslaw back to normal creaminess. Once mayo is mixed into Coleslaw, it will break down a bit overnight and may sweat out some water; do drain if needed.

National Hot Dog Day - Recipes & Reviews

I raise a glass and toast the Hot Dog with all it's toppings on National Hot Dog Day!

 You can't get much cheaper than a Hot Dog meal, even with all your favorite condiments. If you have some leftover Cavier, then dress it up for a Haute Doggie Day.

 So let's begin with a recipe that is literally a hot mess, the L.A. Street Dog. The wiener is bacon-wrapped and topped with mayo, ketchup, mustard, and a grilled fajita mix of bell peppers, onions, and finally, a spicy jalapeno. Whew, that's a mouthful. Check out my version below. And click on any Restaurant or Recipe name to see the original blog post with all the yummy photos and tasty prose.

My latest Hot Dog recipe is a Baltimore Baloney Dog. This Great Depression era invention is a cheap$kate's dream, or nightmare if you are averse to processed meat.

The premier tube steak purveyor in town may be Fab's Hot Dogs. Chef-owner Joe Fabrocini has brought virtually all of America to the San Fernando Valley, offering a menu of beautifully crafted dogs from every region worth its mustard. The selection of hot dogs is head-swimming, but go ahead and dive into my video, where I show you a few favorites.



Summertime is Hot Dog Season, and nothing beats making your own. I always have mustard and pickle relish in the fridge, and tube steaks and hot dog buns in the freezer. I make 'em this way more than any other - sweet pickle relish, sour mustard, and a meaty weenie on a bun, so good, and below is my simple recipe for a Relish Dog.



Pink's, L.A.'s most popular hot dog stand (the place can't put up all its celebrity headshots of visiting movie, television, and rock stars), was started in 1939 with just a pushcart and has the longest lines of any wiener stand, and deservedly so. It has been filmed and reviewed by every media outlet in L.A., so I won't repeat it all here. 

However, I did notice one special hot dog that was not covered, and that is the "Dude," named after the conductor of the L.A. Philharmonic, Gustavo Dudamel (he is moving on to the NY Phil). It's the most extravagant of hot dogs - get an eyeful of it in my video below.



I like a Chili Dog anytime. Where does this cheap$kate, lazy Chef get his chili? From the can, of course! 

I do have a Homemade Chili recipe if you want to indulge. Just watch my Chili Dog recipe and make your own, the 99 Cent Chef way.



Let's Be Frank, serves up wieners with compassion. No factory farm beef, pork, or turkey is used in their franks. All the animals are 100% grass-fed and humanely raised locally in California. Hormones, antibiotics, nitrates, and nitrites are not added to the production of meat.

I often gild the lily, that is, I lay it on thick, like my next Hot Dog recipe, a Chili & Sauerkraut Dog. 

I find sauerkraut from the jar, and chili from a can is tasty enough -- no need to complicate things.

If chili and sauerkraut are not your cup of tea then leave out the heaviness of chili and go with a simply delicious Kraut Dog. I've left a jar of sauerkraut in the fridge for weeks at a time and it keeps on giving mouth-pukering, sour-flavored hot dogs.



Carney's dining train car once hosted the cheapest Hot Dog Happy Hour on L.A.'s notorious and famed Sunset Strip, serving a trifecta of beer, hot dog, and fries for $4.75! Alas, no more since COVID changed the price structure of most restaurants in L.A. But their Hot Dogs are just as delicious, Happy Hour or not. Below is a flashback video of dining at Carney's Happy Hour of Hot Dogs, Fries, and Beer...oh man, those were the days. 

Your Boys of Summer have to try my Ohtani Dog, made in honor of the Los Angeles Dodgers home run phenom, Shohei Ohtani. Mustard and pickle relish, check, plus dried seaweed? Hey, give it a shot - seaweed adds a salty kick. 

I use Seaweed Snacks that cost a buck per 10-sheet package, so the price is right. I found 10-inch Dodger Dog wieners on sale once, but you can use any favorite tube steak.

Come on down to Crenshaw Boulevard in South L.A. for soulful hot dogz served by Earlez Grill. These wieners are split and grilled on a flattop for max flavor. Check out my video below to hang with the boyz and girlz in the hood.



I like a Chili Dog with a sweet relish. Hot, meaty chili cut through with sweet relish is satisfying on so many levels. Just watch my Chili & Relish Dog recipe...be still my heartburn!



A culinary car crash of cultures, the Oki Dog is a true representative of diverse Los Angeles. Combining the all-American fast food standbys of hot dogs, chili, and American cheese with the Jewish deli classic pastrami, all wrapped in a Mexican blanket flour tortilla. I dare you to try and finish one. Well, if you want to see what I'm talking about, look no further than the video below.

Potato Salad on a Hot Dog? Don't knock it till you try it! My Homemade Potato Salad recipe follows the Potato Salad Dog video.

You don't have to go far these days to bring Coney Island to your town. 

I used to get a famous East Coast Nathan's Hot Dog from the frozen deli case of my local Dollar Tree, when I want an easy, microwavable, quickie lunch. They do the job and I even wrote a Cheap$kate Deal of the Day you can read here.

They come naked so I dress the dogs with just mustard and sweet pickle relish. What are your fave toppings?

National Hot Dog Day - Recipes & Reviews

 July 16th is National Hot Dog Day, and you can't get much cheaper than a Hot Dog meal.

 So let's begin with a recipe that is literally a hot mess, the L.A. Street Dog. The wiener is bacon-wrapped and topped with mayo, ketchup, mustard, and a grilled fajita mix of bell peppers, onions, and finally, a spicy jalapeno. Whew, that's a mouthful. Check out my version below. And click on any restaurant name or recipe name to see the original blog post with all the yummy photos and tasty prose.

My latest Hot Dog recipe is a Baltimore Baloney Dog. This Great Depression era invention is a cheap$kate's dream, or nightmare if you are averse to processed meat.

The premier tube steak purveyor in town may be Fab's Hot Dogs. Chef-owner Joe Fabrocini has brought virtually all of America to the San Fernando Valley, offering a menu of beautifully crafted dogs from every region worth its mustard. The selection of hot dogs is head-spinning, but go ahead and dive into my video, where I show you a few favorites.



Summertime is Hot Dog Season, and nothing beats making your own. I always have mustard and pickle relish in the fridge, and tube steaks and hot dog buns in the freezer. I make 'em this way more than any other - sweet pickle relish, sour mustard, and a meaty weenie on a bun, so good, and below is my simple recipe for a Relish Dog.



Pink's, L.A.'s most popular hot dog stand (the place can't put up all its celebrity headshots of visiting movie, television, and rock stars), was started in 1939 with just a pushcart and has the longest lines of any fast-food stand, and deservedly so. It has been filmed and reviewed by every media outlet in L.A., so I won't repeat it all here. 

However, I did notice one special hot dog that has not been covered, and that is the "Dude," named after the conductor of the L.A. Philharmonic, Gustavo Dudamel (he is moving on to the NY Phil). It's the most extravagant of hot dogs - get an eyeful of it in my video below.



I like a Chili Dog anytime. Where does this cheap$kate, lazy Chef get his chili? From the can, of course! 

I do have a Homemade Chili recipe if you want to indulge. Just watch my Chili Dog recipe and make your own, the 99 Cent Chef way.



Let's Be Frank, serves up wieners with compassion. No factory farm beef, pork, or turkey is used in their franks. All the animals are 100% grass-fed and humanely raised locally in California. Hormones, antibiotics, nitrates, and nitrites are not added to the production of meat.

I often gild the lily, that is, I lay it on thick, like my next Hot Dog recipe, a Chili & Sauerkraut Dog. 

I find sauerkraut from the jar, and chili from a can is tasty enough -- no need to complicate things.

If chili and sauerkraut are not your cup of tea then leave out the heaviness of chili and go with a simply delicious Kraut Dog. I've left a jar of sauerkraut in the fridge for weeks at a time and it keeps on giving mouth-pukering, sour-flavored hot dogs.



Carney's dining train car once hosted the cheapest Hot Dog Happy Hour on L.A.'s notorious and famed Sunset Strip, serving a trifecta of beer, hot dog, and fries for $4.75! Alas, no more since COVID changed the price structure of most restaurants in L.A. But their Hot Dogs are just as delicious, Happy Hour or not. Below is a flashback video of dining at Carney's Happy Hour of Hot Dogs, Fries, and Beer...oh man, those were the days. 

Your Boys of Summer have to try my Ohtani Dog, made in honor of the Los Angeles Dodgers home run phenom, Shohei Ohtani. Mustard and pickle relish, check, plus dried seaweed? Hey, give it a shot - seaweed adds a salty kick. 

I use Seaweed Snacks that cost a buck per 10-sheet package, so the price is right. I found 10-inch Dodger Dog wieners on sale once, but you can use any favorite tube steak.

Come on down to Crenshaw Boulevard in South L.A. for soulful hot dogz served by Earlez Grill. These wieners are split and grilled on a flattop for max flavor. Check out my video below to hang with the boyz and girlz in the hood.



I like a Chili Dog with a sweet relish. Hot, meaty chili cut through with sweet relish is satisfying on so many levels. Just watch my Chili & Relish Dog recipe...be still my heartburn!



A culinary car crash of cultures, the Oki Dog is a true representative of diverse Los Angeles. Combining the all-American fast food standbys of hot dogs, chili, and American cheese with the Jewish deli classic pastrami, all wrapped in a Latin street food Mexican blanket of a flour tortilla. I dare you to try and finish one. Well, if you want to see what I'm talking about, look no further than the video below.

Potato Salad on a Hot Dog? Don't knock it till you try it! My Homemade Potato Salad recipe follows the Potato Salad Dog video.

You don't have to go far these days to bring Coney Island to your town. 

I used to get a famous East Coast Nathan's Hot Dog from the frozen deli case of my local Dollar Tree, when I want an easy, microwavable, quickie lunch. They do the job and I even wrote a Cheap$kate Deal of the Day you can read here.

They come naked so I dress the dogs with just mustard and sweet pickle relish. What are your fave toppings?

Baltimore Bologna Hot Dog - Video Recipe

What do you get when you combine Baloney with a Hot Dog? You may not want to know.

Well, I'll spill the beans, you get a Baltimore Bologna Hot Dog. Locals call it a Baltimore Hot Dog. That's right, it's a regular Hot Dog wrapped in fried baloney with a smear of mustard, all tucked into a bun. 

The local paper, The Baltimore Sun, goes into greasy detail about the origins a click away here (quickly copy and paste the article before the paywall pops up). Basically, it was during the 1920s Depression that baloney started showing up with a hot dog in a bun to add extra calories and was popularized in the 1940's at a local deli run by Nathan Ballow. 

When you visit Baltimore get a Baltimore Bologna Dog at Attman's Delicatessen. There is a fun video visit when you click here. One notable difference between theirs and mine is they use three slices of baloney per hot dog. I use only one slice of baloney per hot dog. It could be that their hot dogs are longer or the baloney slices very thin? For my Baltimore Bologna Dog I cooked one grocery store bologna slice and one hot dog - it was a perfect balance.

        Baltimore Bologna Hot Dog

The main requirement for the recipe is that the baloney (or bologna) and hot dog are fried together so the greasy meaty flavors mix. I usually steam my hot dogs, but for a Baltimore Baloney Hot Dog you gotta go with the fried version. 

I do find that nowadays baloney and hot dogs are much leaner, so I used a teaspoon of oil to prevent the baloney and hot dog from sticking to the frying pan.

One note on frying baloney. Sometimes a slice of baloney will bubble up during frying. I will make a half-inch slice into the middle and press the slice to contact with the hot pan and get an even surface grilling.

Rotate the hot dog while grilling. Both hot dog and baloney are precooked so all you are doing is heating them both up and adding a little char or browning.

I like to steam my Hot Dog Buns, but you can grill or serve them right out of the bag. Click here Click here to see how I steam Hot Dog Buns.

Thank god that baloney, hot dogs, and buns are still cheap. I find them at my local Dollar Tree for just over a buck apiece. Use any favorites you have locally.

I still get mustard, ketchup, and sweet pickle relish for the same prices. 

The combination of Bologna and a Hot Dog is a killer combination, literally. You don't want to eat these too often, but as a tasty gimmick, it works. 

The flavors complement each other as they are similar. Some meat purveyors call baloney a large sliced hot dog. I find that baloney has more seasoning flavors, especially if you compare hot dogs made with mild pork and poultry.

I made my Baltimore Balogna Dog topped with mustard, but I would add sweet pickle relish or even sauerkraut next time. And believe me, there will be a next time! 

Baltimore Bologna Hot Dog - VIDEO      Play it here. Video runs 1 minute, 54 seconds.

My YouTube video link for viewing or embedding, just click here. just click here. 

Ingredients

• Hot Dog - any type like beef, pork, poultry, or vegan.
• Baloney - any favorite type, thick or thin-sliced.
• Hot Dog Bun - I like to steam mine. Okay to grill or serve right from the bag.
• Mustard - okay to add any favorite Hot Dog toppings.
• Vegetable Oil - 1 teaspoon. Leaner hot dogs and baloney may need some oil to keep them from sticking to a frying pan.

Directions

Nothing to this recipe. A Baltimore Bologna Dog has fried baloney and a fried hot dog.

Add a little oil to a frying pan or grill. You can fry the hot dog whole or slice it down the middle. 

Baloney may fry quicker than a hot dog, so it's okay to start the hot dog first for a minute then fry the baloney.

Don't fry the baloney too long, only a minute or two, or it will dry out. You want a slight browning on at least one side. (No need to brown both sides, just present Baltimore Bologna Dog with the browned side showing.)

I make a small slice or two in the middle of the baloney. It may bubble up so a small slice will let the air out from under the baloney. Press down in the middle to get even browning. I like to slice in the middle, not on the outer edge, so the baloney stays perfectly round.

When the baloney and hot dog are lightly browned add them to a hot dog bun. 

I like mustard on my Baltimore Bologna Dog, and you can add any other condiments you like including chopped onion, chili, sauerkraut, cheese, and pickle relish.