Michigan Hot Dogs
A Michigan Hot Dog features an all-beef hot dog with a tangy, beanless chili then is simply topped with onions and mustard.
Servings 8 Hot Dogs
- 1 pkg hot dog buns
- 1 pkg All Beef Hot Dogs
- 15 ounces tomato sauce
- 1 small onion chopped-1/2 for chili & 1/2 to top hot dogs
- 1/2-1 pound ground hamburger use a low fat mixture because you don't want to drain the grease
- 1/2 cup ketchup
- 1 Tbs white vinegar
- 2 Tbs chili powder
- 1 Tbs garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- Mustard to garnish
Prepare your hot dogs the usual way you would.
For the chili: Add the beef, onions, and all the spices right on the top. I do this because when the burger cooks, it sets the spices right into the meat. It's my favorite way to cook beef.
Once the beef is cooked, add the tomato sauce, vinegar, and ketchup to the pan. Do not drain the beef. Stir to combine. Put a medium simmer for around 5 minutes. It does not take long to thicken up.
Assemble hot dogs and add chili to the top along with mustard and the rest of your raw onion to the top.
Tips for making Michigan Hot Dogs:
- When cooking the ground beef add the spices before cooking the beef. I do this because when the burger cooks, it sets the spices right into the meat. It's my favorite way to cook beef.