Carolina Classic (chili, slaw, onions, mustard) on a King's Hawaiian rolls.
Chili:
1 pound ground beef, 85 to 90 percent lean
1 cup water
1 onion, chopped
1 teaspoon salt
¼ to 1/3 cup ketchup
2 to 3 teaspoons chili powder
½ to 1 teaspoon Worcestershire sauce
1. Place beef, water, onion and salt in a pan over medium heat. Stir in ¼ cup ketchup, 2 teaspoons chili powder and ½ teaspoon Worcestershire sauce. Bring to a simmer, reduce heat and gently simmer 20 minutes.
2. Taste and add a bit more ketchup, chili powder or Worcestershire if desired. Simmer 5 to 10 more minutes as needed to thicken. A spoon dragged through the chili should leave its mark. If desired, partially puree with an immersion blender or in a food processor to reduce any clumps or make the chili smoother.
Slaw:
1/4 head cabbage chopped fine
1/4 cup Duke's mayo
1-2 teaspoons sugar (depending on your taste)
1 tablespoon vinegar
Salt and pepper to taste
1 - Combine all ingredients and chill till time to serve.
Toppings:
Onions, chopped finely
King's Hawaiian rolls:
Pack of 12.
Break three off in a row, slice mid way, and fold over. Note I couldn't source the King's Hawaiian hot dog buns, so I made my own.
Butter for the cut side of the bun.
Toast on griddle or pan.
Cold Oil Fries:
6-7 Russet potatoes
Salt
Season salt
Oil for frying
Peel 2 lb. large russet potatoes; cut into long french-fry sticks, about 3/8x3/8 inches thick. Rinse; shake off water.
Transfer potatoes to a large deep heavy pot, spreading potatoes so they're no more than 2 layers deep. Pour in oil to cover potatoes. Place pot over medium heat. Cook for 15 minutes (oil will begin bubbling gently). . Increase heat to medium-high and cook until golden and crisp, about 15 minutes longer (oil will bubble more vigorously).
Remove and salt immediately. I used Lowry's season salt too
Hot dogs:
I used my Blackstone 36" griddle.
Chili:
1 pound ground beef, 85 to 90 percent lean
1 cup water
1 onion, chopped
1 teaspoon salt
¼ to 1/3 cup ketchup
2 to 3 teaspoons chili powder
½ to 1 teaspoon Worcestershire sauce
1. Place beef, water, onion and salt in a pan over medium heat. Stir in ¼ cup ketchup, 2 teaspoons chili powder and ½ teaspoon Worcestershire sauce. Bring to a simmer, reduce heat and gently simmer 20 minutes.
2. Taste and add a bit more ketchup, chili powder or Worcestershire if desired. Simmer 5 to 10 more minutes as needed to thicken. A spoon dragged through the chili should leave its mark. If desired, partially puree with an immersion blender or in a food processor to reduce any clumps or make the chili smoother.
Slaw:
1/4 head cabbage chopped fine
1/4 cup Duke's mayo
1-2 teaspoons sugar (depending on your taste)
1 tablespoon vinegar
Salt and pepper to taste
1 - Combine all ingredients and chill till time to serve.
Toppings:
Onions, chopped finely
King's Hawaiian rolls:
Pack of 12.
Break three off in a row, slice mid way, and fold over. Note I couldn't source the King's Hawaiian hot dog buns, so I made my own.
Butter for the cut side of the bun.
Toast on griddle or pan.
Cold Oil Fries:
6-7 Russet potatoes
Salt
Season salt
Oil for frying
Peel 2 lb. large russet potatoes; cut into long french-fry sticks, about 3/8x3/8 inches thick. Rinse; shake off water.
Transfer potatoes to a large deep heavy pot, spreading potatoes so they're no more than 2 layers deep. Pour in oil to cover potatoes. Place pot over medium heat. Cook for 15 minutes (oil will begin bubbling gently). . Increase heat to medium-high and cook until golden and crisp, about 15 minutes longer (oil will bubble more vigorously).
Remove and salt immediately. I used Lowry's season salt too
Hot dogs:
I used my Blackstone 36" griddle.
Medium heat, light drizzle of canola oil
Cook until 155°+
Assembly:
Lay bun on plate
Apply mustard (Note I am Southern and like mayo on my hot dogs too! :) )
SRF hotdog
Chili
Slaw
Onions
About Me
Hi, my name is Matthew Hussey. By trade I am a Complex Quotations Engineer for large electrification equipment (sounds neat huh?). It's a great job and a great company that I work for, however my true passion is photography and 
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