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West Virginia-style hot dogs

West Virginia-style hot dogs

2 1/2 pounds ground round

2 packages hot dogs

2 packages hot dog buns

1 quart sweet cole slaw

Chili for hot dogs:

1 (28-ounce) can Whole Hunts tomatoes, chopped

1 (28-ounce) can Hunts Tomato Sauce

1 large clove garlic, minced

1 small onion, chopped

1/4 teaspoon garlic pepper

2 teaspoons chili powder

1/2 cup brown sugar

1/2 teaspoon oregano

1/2 teaspoon parsley

1/2 teaspoon basil

1/4 teaspoon red pepper

Additional onion, chopped and not cooked

On the stove top in a large skillet, cook ground round until done. Drain grease. Add cooked meat to a large stock pot; then add the rest of the ingredients. Stir; then cook the meat in the sauce for 2 hours. While sauce and meat cooks, drain off some of the grease, if desired. (Note: This is Anderson's original recipe. She sometimes substitutes turkey sausage for ground round.) Cook hot dogs on the grill.

To assemble hot dogs: Open a bun, add hot dog, mustard, additional chopped onion, chili, and then add cole slaw on top of the chili.

Yield: 16 - 20 servings.

(Robin Anderson, Oxford)