One of the first things you think of when you plan Fourth of July cookouts is hotdogs. Hotdogs are fun to cook and eat and offer quite a few possibilities to be creative. They can be grilled, boiled, broiled, baked or fried and can be garnished with everything from normal condiments to cheese, bacon, chili, sauerkraut or slaw. Try wrapping a piece of bacon around a hotdog and bake about 20 minutes for a flavorful change.
We love to top our hotdogs with my sister-in-law Wanda McDaniel’s famous chili. Whenever hotdogs are on the menu, someone is sure to call Wanda and request her chili as an accompaniment. The recipe makes a large amount of chili, which we are all too happy to divide up and take home for later.
I am also repeating a coleslaw recipe from June, 2006, because it was such a favorite and makes a great hotdog topping.
Wanda’s Hotdog Chili
5 lbs. ground chuck
3 to 4 onions, chopped
1 tsp. McCormick chili powder
1 tsp. McCormick hot Mexican style chili powder
1 tsp. salt and pepper
1 large can chopped tomatoes
1 cup ketchup
1 large can Bush’s baked beans, or hot chili beans (your family’s preference)
1/2 tsp. cayenne pepper
1 pkg. McCormick’s Chili seasoning mix
1 cup shredded Velveeta cheese
1 chopped green bell pepper (optional)
Using a 8 qt. pot, combine the first 5 ingredients, using a potato masher to break up the ground chuck. Cook over medium heat until meat is browned and onions are transparent. Drain any juices in pot.
Add tomatoes, ketchup, beans, pepper, seasoning mix, cheese and bell pepper.
Simmer until hot and flavors have blended. Serve on hotdogs or have a bowl.
Gladys McKinsey’s Coleslaw
6 cups finely chopped cabbage
1/4 cup grated carrot
1/4 cup chopped green bell pepper
1 tsp. salt
1/2 tsp. celery seed
4 level tablespoons sugar
4 tablespoons vinegar
1/2 cup mayonnaise
Blend all ingredients, and chill for at least 2 hours before serving.