Description
This regional specialty has a unique sauce which is typically slightly chunkier and thicker than most hot dog sauces. You’ll often find this served on top-split buns, but regular hot dog buns will work. There are many versions of this sauce, but this is the way we like ours.
Ingredients
- 1 pound ground beef
- ⅔ cup finely chopped onion, divided
- 1 (15 ounce) can tomato sauce
- ⅓ cup ketchup
- 2 tablespoons chili powder
- 1 tablespoon cider vinegar
- 1 tablespoon garlic powder
- 1 teaspoon hot sauce (such as Frank’s® RedHot®)
- salt and freshly ground black pepper to taste
- 1 tablespoon water, or as needed
- 10 hot dog buns
- 10 all beef hot dogs
- 5 teaspoons prepared yellow mustard
Instructions
- Brown ground beef and 1/3 cup onion in a large skillet over medium heat
- until the meat is no longer pink
- 5 to 7 minutes. Drain
- and return the skillet to the stove.
- Stir tomato sauce and ketchup into the ground beef mixture. Add chili powder
- vinegar
- garlic powder
- hot sauce
- salt
- and pepper; stir until well combined. Reduce heat to low and simmer uncovered until sauce has thickened
- 8 to 10 minutes. If sauce gets too thick
- add water to thin it out.
- Meanwhile steam or simmer hot dogs in hot water until hot.
- Assemble hot dogs: Place a hot dog in a bun and spoon 2 to 3 tablespoons sauce on top. Sprinkle with remaining onions and drizzle with yellow mustard.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 10