All Recipes

New England Chili Dogs with Pepper Hash Recipe

New England Chili Dogs with Pepper Hash Recipe
  • Category


  • Cusine



For the chili:

1 tablespoon vegetable oil

1 medium onion, diced

2 medium cloves garlic, minced (about 2 teaspoons

1 teaspoon tomato paste

1 tablespoon paprika

1/2 tablespoon allspice

1/2 tablespoon cayenne

1/4 tablespoon coriander

Dash nutmeg

1 pound ground beef

2 cups water

Kosher salt and freshly ground black pepper


For the Pepper Cabbage:

1/3 cup vinegar

3 tablespoon sugar

1 teaspoon celery seed

Small head cabbage, finely shredded

2 red bell peppers, thinly sliced

For the Hot Dogs:

1 pound natural casing Mackenzie franks

1 pack New England-style buns

2 tablespoons butter


Heat vegetable oil in a large saucepan over high heat until shimmering. Add onions, and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add tomato paste, paprika, allspice, cayenne, coriander, and nutmeg and cook, stirring constantly until fragrant, about 1 minute. Add beef and water. Use a whisk to break up beef. Bring to a boil, reduce to a simmer, and cook, whisking and stirring occasionally until thick and intense, about 15 minutes. Season to taste with salt and pepper.

Combine water, vinegar, sugar, celery seed, and 1 teaspoon salt in a saucepan. Bring to a boil, cook until sugar and salt are dissolved. Let the brine cool to room temp. Combine cabbage and peppers in a large bowl. Add cooled brine and let rest at least 2 hours and up to overnight.

Bring a medium saucepan full of water to a boil. Add hot dogs and cook until heated through, about 4 minutes. Meanwhile, heat 1 tablespoon butter in each of two large skillets over medium heat until melted and foaming subsides. Add buns, split-side down to one to toaste. Add hot dogs to other. Cook until buns and dogs are golden brown. Place dog in bun. Top with chili, pepper hash and desired condiments . Repeat.