Imagine eating a chili dog with slaw, onions and yellow mustard. Now imagine taking off the bun and eating it in a bowl with a fork and you’ve got the idea behind this recipe. Another way to look at it, we’ve taken off the sour cream, avocado and cheese from chili and added hot dog toppings.
- 1 lb. ground meat* (I used ground chicken, but anything would work)
- 1 package hot dogs, chopped (I used sugar-free beef franks from U.S. Wellness Meats)
- 1 can Rotel tomatoes, juice drained, chopped small
- 1 c tomato sauce
- 2 chipolte peppers in adobe sauce, chopped finely
- 1 t garlic powder
- 1 t cumin powder
- 1 red cabbage, sliced thinly (The cabbage should quite small–weighing about 1 lb., you won’t need more than that)
- 1/2 c mayo
- 1/2 red onion, sliced
- 3 T pickled jalapenos, finely chopped**
5 T pickled jalapeno juice**
- 1 T yellow mustard
In a medium sauce pan, cook the ground meat all the way through and then add the cut up hot dogs. Throw the rest of the ingredients in the pot and let it simmer while you make the slaw.
For the slaw, get out a large bowl and add all the ingredients, except the cabbage, and whisk to combine. Add the cabbage to the slaw base and mix to combine.
To serve, place the chili on the bottom of the bowl, then add some slaw and top with whatever hot dog fixings you like. Yellow mustard is an absolute must!
*If you’re pinching pennies, you can definitely leave out the ground meat and just use hot dogs. Chop the hot dogs rather small so they go further.
**Don’t be afraid of the pickled jalapenos or the juice. It’s not nearly as spicy as fresh jalapeno…but as always, add a little at a time and taste as you go–because you can’t take it away after you’ve added it.