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I was drooling over Chris’ Tennessee Smoky Hot Dogs post over on Nibble Me This, and thinking… boy, that sure sounds and looks great. But, I was in a bit of a hurry, so I changed it up to be a bit easier. These hot dogs with onion, chili, and slaw hit the spot. Just like slaw on pulled pork sandwiches, I love slaw on a hot dog. Add in some hot chili and crunchy onions and I’m in hot dog heaven.
I made a quick slaw using a store-bought dressing and a pre-shredded cabbage mix. You can grab some already made slaw out of the deli if you want. Or make the entire thing yourself from scratch. Just use a slaw that you like. How you make it (or buy it) is up to you!
Not Fancy. Just Good.
My hot dogs with onion, chili and slaw are not quite the same as Chris’, but the inspiration is there and so is the great flavor! Cool slaw really makes the show here. That creamy crunchiness contrasts the grilled dogs and chili perfectly.
Also give my hot dogs with spicy sauce and grilled onions a try!
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Cookin’ Dogs
Hey, cook the dogs however you want, on whatever you want. Griddle. Grill. Stovetop. Boiled. Broiled. Steamed. Baked. I don’t care. I don’t mean that in a snobby way. I’m just saying you do you. I happen to like mine cooked up on a charcoal grill or in an air fryer. I get a crunchy skin. And I like that. And I can throw the buns on the grill or into the air fryer if I want them toasted (and I do). I often like to cut a thin slit lengthwise down my hot dog before cooking it. That slit will open up a bit as the dog heats. When I put it on the bun, I put the hot dog slit face-up. It gives the toppings a wonderful place to go. And stay. They don’t pop out with each and every bite!
I also like making these hot dogs with my homemade chili dog sauce.
Hot Dogs with Onion, Chili, and Slaw
Equipment
Ingredients
- 1 sweet onion cut into 1/4″ rings
- 2 tablespoons butter
- ยผ teaspoon your favorite BBQ rub or use Creole seasoning
- 1 can chili without beans
- 14 ounces coleslaw mix
- 1 slaw dressing I used Marzetti’s
- 8 hot dogs
- 8 hot dog buns
- handful sharp cheddar cheese shredded
Instructions
- Preheat grill.
- Put onion slices on a sheet of aluminum foil.
- Top with the butter and seasoning.
- Seal and place over indirect heat on the grill for about 20 minutes or until the onion gets soft.
- Remove.
- Warm the chili.
- Mix coleslaw vegetables and dressing.
- Refrigerate until ready to serve.
- Grill the dogs and toast the buns as desired.
- Serve dogs topped with onion, chili, cheese and slaw.
Notes
Nutrition
Nutritional values are approximate.
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