Chili Dogs With Creamy Coleslaw

1 medium onion, chopped
1  lb lean ground beef
1 cup ketchup
1 teaspoon chili powder
2 teaspoon  prepared yellow mustard
Kosher salt and freshly ground black pepper
4  all-beef hot dogs
4 hot dog rolls
1/2 head of Savoy cabbage, washed and  shredded
1 red onion, sliced
1/4 cup sour cream
1/4 cup mayonnaise
1  lemon, juiced

Put a skillet over medium heat and drizzle in 2 tablespoons  of olive oil. 
When the oil gets hazy, add 1 medium onion (chopped) and cook,  stirring 
until soft and translucent, about 5 minutes.

Add 1 pound of  lean ground beef, breaking it up with the back of a spoon, 
and cook until  nicely browned, about 10 more minutes. Stir in 1 cup 
ketchup, 
1 teaspoon  chili powder, and 2 teaspoons prepared yellow mustard and 
simmer 
for 15  minutes until thickened. Season with salt and pepper.

Make the coleslaw.  Combine 1/2 head of Savoy cabbage (washed and 
shredded), 
1/2 red onion  (sliced), 1/2 cup mayo, juice of 1 lemon, some extra virgin 
olive oil and  toss together. Season with salt and pepper and toss again. 
Cover and set  aside in the refrigerator until you're ready to .
Heat the grill to medium  heat. Add a couple of garlic cloves to a pot of 
water and heat to a simmer.  Dunk hot dogs in the water for about 5 
minutes, 
until they are plump and  juicy. Take them out of the water, pat dry, and 
throw them on the grill --  just long enough to leave a nice grill mark.

Brush the insides of hot dog  rolls with olive oil and lay them face down 
on 
the grill, and cook until  toasty.

To serve, put a dog in each roll and top with chili and a big  scoop of 
creamy coleslaw. 


 
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