As a kid you couldn’t have paid me (in cash or even Cabbage Patch dolls) to eat cole slaw. No way. Even now, I usually pass on that side dish. BUT. Several years ago, I finally tried my mom’s chili-and-coleslaw-dogs and WOW. Wow. If you haven’t tried that combination, it is time, my friend. And by the way — this picture only shows a little bit on there. I actually prefer to skip the bun altogether and just pile the chili and coleslaw on top of my dog, on a plate — eating with a knife and fork.
2 lb. sirloin beef (90/10)
2 c. hot water from the tap (as hot as you can stand)
1 1/2 c.-ish ketchup
2 (heaping) Tbsp. chili powder
Mush all the beef and hot water together and really work it with your hands. Add ketchup until it’s fire red. Add chili powder. Simmer on medium (about a 4 on our gas stove) with the lid on until liquid is cooked out. This will take at least 30-45 minutes.
1 head cabbage
3 large carrots
1 1/2 – 2 c. mayonnaise
1/3 c. sugar
salt & pepper to taste
Chop the whole head of cabbage with a food chopper or a knife. Leave it chunky or chop it fine — personal preference. We like a thicker/chunkier texture. Do the same with the carrots and add those to the chopped cabbage. The add mayo to desired consistency. Add the sugar and salt & pepper to taste.