Beef and Bean Chili Dogs with Creamy Coleslaw and Kettle Chips

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Beef and Bean Chili Dogs

1. Finely dice the yellow onion (reserve 2 tablespoons for topping if using) and mince the 3 garlic cloves. 5 min
2. Heat 1 tablespoon neutral oil in a large skillet or saucepan over medium-high heat until shimmering. 2 min
3. Timing-sensitive step. Add the diced onion and cook, stirring frequently, for 3 minutes until softened, then add the minced garlic and cook 1 minute more. 4 min
4. Timing-sensitive step. Add ¾ pound ground beef and cook, breaking it up, for 5 minutes until no pink remains; drain excess fat. 5 min
5. Stir in 2 tablespoons tomato paste and cook 1 minute, then add 2 tablespoons chili powder, 1 teaspoon cumin, ½ teaspoon smoked paprika, ¼ teaspoon cayenne, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper. 2 min
6. Pour in the 14.5 oz can of diced tomatoes and ½ cup beef broth, then stir in the drained kidney beans; bring to a simmer and cook uncovered for 12 minutes, stirring occasionally, until thickened. 14 min
7. Measure out 2 tablespoons chili powder, 1 teaspoon cumin, ½ teaspoon smoked paprika, ¼ teaspoon cayenne, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper into a small bowl. 3 min
8. Timing-sensitive step. While the chili simmers, heat a grill pan or skillet over medium-high and cook the 8 hot dogs for 4–5 minutes, turning occasionally, until lightly charred and heated through. 5 min
9. Timing-sensitive step. Toast the 8 hot dog buns cut-side down in the same pan for 1–2 minutes until lightly golden. 2 min
10. Nestle a hot dog into each bun, spoon a generous portion of chili over each, and top with 1 cup shredded cheddar cheese; add a drizzle of yellow mustard and a pinch of diced white onion if using. 3 min

Creamy Coleslawside

1. Quarter and core ½ head of green cabbage, then thinly shred it with a knife or mandoline; peel and grate the 2 carrots on the large holes of a box grater. 10 min
2. Whisk together ½ cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon granulated sugar, 1 teaspoon Dijon mustard, ¼ teaspoon celery seed, ½ teaspoon kosher salt, and ¼ teaspoon black pepper in a small bowl until smooth. 4 min
3. Pour the dressing over the slaw base and toss thoroughly to coat. 2 min
4. Cover and refrigerate the coleslaw for at least 15 minutes before serving to let the flavors meld. 15 min

Kettle Chipsside

1. Open the 8 oz bag of kettle-cooked potato chips and pour into a serving bowl or divide directly onto plates alongside the chili dogs and coleslaw.