Hillbilly Hot Dogs Recipes

WEST VIRGINIA STYLE HOT DOG

West Virginia Style Hot Dog image

Provided by Katie Lee Biegel

Time 25m

Yield 4 servings

Number Of Ingredients 16

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

Steps:

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.
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.
Stir in the vinegar and simmer another 30 minutes.

HILLBILLY HOT DOGS

Hillbilly Hot Dogs image

My grandparents were originally from West Virginia and hillbilly hotdogs are always eaten at family reunions and family events during the summer even though most of the family lives in northern Indiana now. I personally like a sweet chili and a peppery coleslaw.

Provided by Queen Dana

Categories Summer

Time 5m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

1 hot dog
1/4 cup chili
1/4 cup Coleslaw
diced onion (optional)
1 hot dog bun

Steps:

Place the hotdog in the bun and top with chili, then coleslaw and the onions.

SPANK'N BACON HILLBILLY HARLOT

Spank'n Bacon Hillbilly Harlot image

Provided by Food Network

Categories main-dish

Time 50m

Yield 1 serving

Number Of Ingredients 15

Ingredients

7 slices bacon
1 orange bell pepper
1 red bell pepper
1 yellow bell pepper
1 white onion
One 1-pound can diced tomatoes
One 12-ounce bottle chili sauce
3/4 cup uncooked rice
2 tablespoons dark brown sugar
2 tablespoons Worcestershire sauce
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes
Canola oil, for frying
1 all-beef weenie
1 hot dog bun

Steps:

Fry 5 slices bacon in a skillet. Remove and set aside.
Dice all peppers and onion and saute in bacon grease until cooked down a bit. Then stir in tomatoes, chili sauce, rice, brown sugar, Worcestershire, black pepper, pepper flakes and 2 1/2 cups water. Cover and simmer over medium-low heat, stirring it every so often, until the rice is done, about 25 minutes. Crumble cooked bacon and reserve some for garnish, then stir the rest into the sauce.
Heat oil in a deep-fryer to 350 degrees F.
Wrap your weenie in remaining 2 slices raw bacon. Flash deep-fry 1 1/2 minutes, then cook on flat top until bacon is crisp and weenie is plumped. Toast the top of the hot dog bun. Put weenie in the bun, then top with sauce. Sprinkle with remaining bacon bits.

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