Extra-virgin olive oil
1 medium onion, chopped
1 pound lean ground beef
1 cup ketchup
2 teaspoons chili powder
2 teaspoons prepared yellow mustard
Kosher salt and freshly ground black pepper
4 all-beef hot dogs
2-3 bay leaves
1/4 bunch fresh thyme
2 garlic cloves
4 hot dog rolls (plus extra-virgin olive oil and salt)
½ head of cabbage, washed and shredded
½ red onion, sliced
¼ cup sour cream
¼ cup mayonnaise
juice of 1 lemon
extra virgin olive oil
fresh chopped chives
Make the coleslaw by combining coleslaw ingredients and tossing together. Cover and set aside in the refrigerator while you prepare the hot dogs and chili.
Put a skillet over medium heat and drizzle in a 2-count of olive oil. When the oil gets hazy, add the onion and cook, stirring, until it is soft and translucent, about 5 minutes. Add the ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 more minutes. Stir in the ketchup, chili powder, 1 bay leaf and mustard and simmer for 15 minutes until thickened. Season with salt and pepper.
While the chili is cooking, get the grill going. Place a large grill pan on two burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel. Then carefully and quickly wipe the hot grates of the grill to make a nonstick grilling surface.
Bring a pot of water with garlic cloves, thyme and bay leaves up to a simmer and parboil the dogs for about 5 minutes. Take them out of the water, pat them dry, and grill them just long enough to mark them. (That’ll give them a grilled flavor too.) Brush the insides of the rolls with olive oil and lay them face down on the grill; cook until toasty and season with salt. To serve, put a dog in each roll and top with the chili and a big scoop of the creamy coleslaw. Garnish with chives and serve with crispy potato chips