Homedog-Inspired Hot Dog Bar

Prep Steps

• 2 large sweet onions into thin half-moons {do:slice}
• 2 large yellow onions into thin half-moons {do:slice}
• 2 chipotle peppers in adobo {do:mince}
• 1 cup sauerkraut {do:drain}

Sweet Onions

In a large skillet over medium-low heat, add...

• 2 tbsp butter
• 2 large sweet onions, thinly sliced
• 1/2 tsp kosher salt{tip:We test with Morton kosher salt. Using table salt? Use about 3/4 as much. Diamond Crystal? Use about 1 1/2 times as much.}

Cook, stirring every few minutes, until deep golden brown and jammy, 35-45 minutes. If they start to scorch, add a splash of water and turn the heat down.

Hot Onions

In a second large skillet over medium heat, add...

• 2 tbsp vegetable oil
• 2 large yellow onions, thinly sliced

Cook, stirring often, until soft and just starting to turn golden, 8-10 minutes.

Stir in...

• 2 tbsp tomato paste
• 2 tsp paprika
• 1/2 tsp chili powder
• 1/2 tsp cayenne pepper
• 1 pinch ground cinnamon

Cook, stirring, for 1 minute.

Add...

• 3/4 cup water
• 1 1/2 tbsp apple cider vinegar
• 2 tsp hot sauce, like Frank's RedHot
• 1 tsp sugar

Lower the heat and simmer uncovered, stirring now and then, until thick, saucy and deep red, about 20 minutes. Season with salt and pepper to taste.

Hot Dog Chili

Option: Canned Hot Dog Chili {id:chili.canned}

The shortcut. Warm it up and you're done.

Warm in a small saucepan over low heat, stirring occasionally...

• 2 cans (10 oz) hot dog chili sauce

Keep it warm until serving.

Option: From-Scratch Street-Cart Chili {id:chili.scratch, preptime:+5}

Fine, velvety and no beans, the way the street carts make it.

In a cold saucepan, before turning on the heat, combine...

• 1 lb lean ground beef (90/10)
• 1 cup water

Mash with a potato masher or fork until no clumps remain. Then cook over medium heat, stirring and breaking it up constantly, until no pink remains.

Note: Mixing the raw beef with water before it hits the heat is what keeps the chili smooth instead of crumbly.

Stir in...

• 1 can (8 oz) tomato sauce
• 1/2 cup ketchup
• 1 tbsp chili powder
• 1 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp ground cumin
• 1/2 tsp brown sugar
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Simmer uncovered over low heat, stirring often, until thick and velvety, 25-30 minutes. Add a splash of water if it gets too thick to spoon.

Dog Sauce

Whisk together in a bowl...

• 1 cup ketchup
• 1 cup sweet barbecue sauce, like Sweet Baby Ray's
• 1 tbsp apple cider vinegar
• 1 tsp Worcestershire sauce
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• 1 tbsp honey (optional)

Pour into a squeeze bottle if you have one.

Chipotle Mayo

Stir together until smooth...

• 1/2 cup mayonnaise
• 2 chipotle peppers in adobo, minced
• 1 tbsp adobo sauce (from the can)
• 1/4 tsp garlic powder

Cook the Dogs

Preheat the oven to 300°F.

Bring a large pot of water to a boil, then lower it to a gentle simmer. Add and simmer until plump and heated through, 5-7 minutes...

• 16 all-beef hot dogs (like Berks)

Leave them in the hot water until you're ready to serve.

Wrap in foil and warm in the oven for about 10 minutes, so they stay soft...

• 16 potato hot dog buns{tip:Martin's potato rolls are the classic. Can't find them? Any soft potato bun works, or try King's Hawaiian hot dog buns.} (like Martin's)

Build the Bar

Warm in a small saucepan over low heat, stirring, until smooth and pourable...

• 1 jar (15 oz) nacho cheese sauce

Set out next to the chili, onions, dog sauce and chipotle mayo...

• 1 cup sauerkraut, drained
• 1 can (7 oz) potato sticks
• 1/2 cup pickled jalapeño slices
• Yellow mustard (for serving)

Load each dog however you like. For the full street-cart experience, go with chili, nacho cheese, hot onions and a zigzag of dog sauce, with potato sticks on top for crunch.

Note: The chili, both kinds of onions and the dog sauce all keep in the fridge for up to 4 days, so you can make them ahead and just rewarm before serving.

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