Katie Lee’s West Virginia-Style Hot Dogs

by Rachael Ray Show Staff 9:00 AM, August 11, 2015

Aired August 11, 2015

Serves 8-10

For the Chili Sauce:
2 pounds (910 g) lean ground beef
1 yellow onion, grated
1 16-ounce (454-g) can tomato sauce
1 12-ounce (340-g) can tomato paste
2 tablespoons chili powder
2 tablespoons sugar
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic salt
2 bay leaves
1 tablespoon white wine vinegar

For Serving:
Good-quality hot dogs, grilled, steamed or boiled
Hot dog buns
Yellow mustard
Coleslaw (your favorite recipe or store-bought)


Make the chili sauce: In a stockpot or Dutch oven, combine the beef (do not brown first), onion, tomato sauce, tomato paste, chili powder, sugar, salt, pepper, garlic salt and 2 cups (480 ml) water. Stir until combined then add the bay leaves. Cover and simmer over medium-low heat for about 2 hours.

Stir in the vinegar and simmer for 30 minutes longer.

Place your hot dogs on buns and top with chili sauce, yellow mustard and coleslaw.

(This makes a good amount of chili, so plan on leftovers or freezing the leftovers if you don’t have a big group.)