Best Atlanta Dogs Recipes

ATLANTA DOGS

Atlanta Dogs image

Four ingredients and 15 minutes give you these grilled beef hot dogs spread with chili and topped with coleslaw - a spicy dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 8

Number Of Ingredients 4

Ingredients

8 beef hot dogs
1 cup chili (from 16-oz can)
8 hot dog buns, split
1 cup tangy vinaigrette-style deli coleslaw, drained

Steps:

Heat gas or charcoal grill.
Place hot dogs on grill over medium heat. Cook uncovered 10 to 15 minutes, turning frequently, until hot.
Place chili in medium microwavable bowl; cover loosely. Microwave on high 45 to 60 seconds, stirring every 30 seconds, until hot.
Spoon about 2 tablespoons chili on bottom half of each bun. Place hot dogs on buns. Top with coleslaw.

Nutrition Facts : Calories 330, Carbohydrate 30 g, Cholesterol 30 mg, Fat 3, Fiber 2 g, Protein 11 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 7 g, TransFat 1 g

CHILI SLAW DAWGS

Chili Slaw Dawgs image

This is one of my all-time favorite Atlanta eats: the chili slaw dog, in the style of the Varsity drive-in theater. That combination of crunchy cole slaw, crispy-skinned hot dog, and spice chili is the best in the world.

Provided by Kevin Gillespie

Categories main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 19

Ingredients

1/2 pound Grass-fed ground beef
1 1/2 tbsps chili powder
1 Vidalia onion, diced
2 Garlic cloves, chopped
1 tbsp tomato paste
1/2 tsp pepper
1 cup beer (your own preference)
1/2 cup Water plus more if necessary
Pinch salt
1/2 Small head of cabbage, rough chopped
3 tbsp sugar
1 1/2 tsp salt
2 tbsps mayonnaise
Salt and pepper to taste
8 Hot dogs (preferably Sabrett)
1/2 tsp canola oil
8 Top-loading hot dog buns
yellow mustard
1/2 cup Diced Vidalia onion

Steps:

Make the chili sauce: In a small saucepan, with the heat off, add the beef, chile powder, onion, garlic, tomato paste, salt, pepper, and beer. Stir to break up the beef. Add ½ cup water and stir again. Turn the heat on medium/high, bring to a boil, reduce to a simmer and cook 20- 25 minutes (add remaining water if necessary).
For the slaw: In a food processor, pulse the cabbage until finely chopped. Remove the blade and sprinkle salt and sugar onto the cabbage. Stir and let rest to draw the liquid out of the cabbage, 20 minutes.
Assemble the dawg: Drain the liquid from the cabbage and add the mayonnaise. Stir, check for salt and set aside. In a skillet, over low heat, add canola oil and the hot dogs. Cook until warmed through with a crispy, crackly skin. Fill each bun with a hot dog, then a layer of mustard, then a layer of chili, then onion, then slaw. This order is important! Serve immediately.

VARSITY CHILI FOR HOT DOGS

Varsity Chili for Hot Dogs image

Lots of Atlantans have fond memories of trips downtown that include chili dawgs from The Varsity! Here's the chili recipe.

Provided by lisa724

Categories Meat

Time 8h20m

Yield 18-20 serving(s)

Number Of Ingredients 7

Ingredients

4 lbs lean ground beef
1/2 onion, chopped fine
1 -2 teaspoon salt
2 tablespoons ground cumin
6 tablespoons chili powder
2 cups water
1 (1 1/4 ounce) package chili seasoning mix

Steps:

Brown ground beef in skillet and drain fat.
Add all ingredients and combine in crockpot, stirring to mix thoroughly.
Cook on high for 2 hours.
Stir well, reduce heat to LOW and continue cooking for 6-8 more hours.
Enjoy!

Nutrition Facts : Calories 188.7, Fat 10.6, SaturatedFat 4.2, Cholesterol 65.5, Sodium 241.5, Carbohydrate 1.9, Fiber 1.1, Sugar 0.3, Protein 20.7

CINCINNATI CHILI DOGS

Cincinnati Chili Dogs image

Native Buckeyes pledge allegiance to this dog. Pile on the all-beef chili, heady with chocolate, cinnamon, and other spices, with abandon. The finishing touches are fundamental: yellow mustard, diced sweet onion, and lots of shredded cheddar cheese. Unless you're a pro at eating one, you may want to grab a knife and fork -- or a bib.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes

Time 1h

Number Of Ingredients 16

Ingredients

1 tablespoon extra-virgin olive oil
1 cup chopped white onion (from 1 onion), plus more for serving
1 tablespoon minced garlic (from 3 cloves)
1 pound 85 percent-lean ground beef, preferably grass-fed
Kosher salt
1 tablespoon unsweetened Dutch-process cocoa powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 can (8 ounces) low-sodium tomato sauce
1 tablespoon apple-cider vinegar
1 teaspoon Worcestershire sauce
1 tablespoon chili powder
6 all-beef franks
6 long potato rolls, such as Martin's, split
Yellow mustard, for serving
4 ounces finely shredded sharp cheddar (2 cups), for serving

Steps:

Heat oil in a large skillet over medium. Add onion and cook, stirring occasionally, until soft and golden in places, 8 to 10 minutes. Add garlic; cook 30 seconds more. Add ground beef and season with salt. Increase heat to medium-high and cook, breaking into bite-size pieces and stirring occasionally, until meat is browned in places and just cooked through, 6 to 8 minutes. Stir in cocoa, cinnamon, and allspice; cook 1 minute. Stir in tomato sauce, 1 cup water, vinegar, Worcestershire, and chili powder. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until thick and darkened slightly, 18 to 20 minutes. Remove from heat; cover to keep warm.
Meanwhile, bring 2 inches of water to a boil in a large saucepan. Add franks, reduce heat to low, and simmer until plump and hot, about 5 minutes. Drain franks and place in rolls. Top each with chili, sprinkle with onion, drizzle with mustard, and top with cheese. Serve immediately.