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Step 1
Put a skillet over medium heat and drizzle in a 2-count of olive oil. When the oil gets hazy, add 1 medium onion (chopped) and cook, stirring until soft and translucent, about 5 minutes.
Step 2
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.
Step 3
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.
Step 4
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 use.
Step 5
Heat up 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.
Step 6
Brush the insides of hot dog rolls with olive oil and lay them face down on the grill, and cook until toasty.
Step 7
To serve, put a dog in each roll and top with chili and a big scoop of creamy coleslaw.
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Chili Dogs With Creamy Coleslaw Step by Step
