Michigan Hot Dog Recipes

Steps:

• Place hot dogs in a large stockpot. Cover with water and bring to a boil. Turn heat off, cover, and let sit.
• Heat a skillet over medium-high heat, add ground beef and half of the diced onions. Cook and stir until beef is no longer pink; making sure to break into fine pieces, about 8 minutes.
• Meanwhile, whisk water, ketchup, tomato paste, vinegar, Worcestershire sauce, and chili powder until smooth.
• Drain ground beef mixture and return to the skillet. Stir in reserved ketchup mixture, reduce heat, and simmer for 10 minutes.
• Place hot dogs in buns. Top hot dogs with beef mixture. Divide remaining onions on top of the beef mixture and garnish with mustard.

Steps:

• 1. Use fry pan saute onions, garlic, and hamburger.
• 2. Cook together until hamburger is done, drain.
• 3. Then add tomato paste, chili powder, hot pepper, paprika, chili sauce, water and chicken bouillon cube.
• 4. Cook for 2 hours. Serve over warm, grilled hot dogs, or french fries,etc...

Steps:

• 1. Fry hamburg in skillet breaking into pieces as you would for a meat sauce or for sloppy joes.Drain off excess fat after hamburg has cooked.
• 2. Mix all the ingredients together (except hotdogs and buns) in a saucepan.Heat on low until just below the boiling point.
• 3. Cover and simmer for 30 to 45 minutes.Serve over hotdogs on hotdog rolls.

Steps:

• In a large skillet over medium heat, add oil and when it gets hot, add onion and a pinch of salt; sauté until translucent, about 2 minutes.
• Add garlic and sauté for only 1 minute.
• Add ground beef, breaking into small pieces; season with salt and pepper. Cook until barely pink.
• When the beef is almost done, add ketchup, brown sugar, mustard, chili sauce, hot sauce, Worcestershire sauce, white vinegar, chili powder, mild paprika and cumin; stir to combine.
• Add tomato sauce and tomato paste; stir well.
• Cover and bring mixture to a gentle boil; reduce the heat to medium-low and simmer for 50 to 60 minutes.
• Ten minutes later, uncovered and continue cooking until the liquid is evaporated, stirring often.
• When the sauce is thick, start steaming the hot dogs and warm up the buns.
• When ready to serve, place the dogs in the warm buns, spoon on a generous amount of the meat topping, drizzle on some mustard and garnish with chopped white onions.