Hot Dog King is a beloved Leesburg, Georgia, institution known for its griddled hot dogs, chili, and signature slaw. This copycat recipe recreates that classic Southern hot dog experience at home, with a snap-case dog, a rich, savory beef chili, and a tangy, creamy slaw that all come together on a soft bun. It’s a straightforward, crowd-pleasing meal that works for weeknight dinners, cookouts, or game day.
Ingredients
- 6 all-beef hot dogs (or your favorite brand)
- 6 hot dog buns (preferably soft, top-split style)
- 1 tbsp (15 ml) vegetable oil, for the griddle
- 1 lb (450 g) ground beef (80/20)
- 1 small yellow onion, finely diced (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 1 cup (240 ml) tomato sauce
- 2 tbsp (30 ml) ketchup
- 1 tbsp (15 ml) yellow mustard
- 1 tbsp (15 g) brown sugar
- 1 tbsp (8 g) chili powder
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (1 g) garlic powder
- 1/2 tsp (1 g) onion powder
- 1/2 tsp (2.5 g) salt, plus more to taste
- 1/4 tsp (0.5 g) black pepper
- 1/2 cup (120 ml) water
- For the slaw:
- 2 cups (180 g) finely shredded green cabbage
- 1/4 cup (60 ml) mayonnaise
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (5 g) sugar
- 1/4 tsp (1.5 g) salt
- 1/4 tsp (0.5 g) black pepper
Instructions
- Make the chili: In a medium saucepan or Dutch oven over medium heat, cook the ground beef and diced onion, breaking up the meat with a spoon, until the beef is browned and the onion is soft, about 8–10 minutes. Drain off excess fat if desired.
- Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the tomato sauce, ketchup, mustard, brown sugar, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, pepper, and water. Bring to a simmer, then reduce heat to low. Cover and let simmer gently for 30 minutes, stirring occasionally, until thickened. Taste and adjust salt if needed. Keep warm.
- Make the slaw: In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper. Add the shredded cabbage and toss to coat. Cover and refrigerate until ready to serve.
- Cook the hot dogs: Heat a griddle or large skillet over medium-high heat. Add the vegetable oil. Place the hot dogs on the griddle and cook, turning occasionally, until they are browned and heated through, about 5–7 minutes. If you prefer, you can also grill or boil them.
- Toast the buns: During the last minute of cooking, place the buns cut-side down on the griddle and toast until golden brown, about 30–60 seconds.
- Assemble: Place each hot dog in a toasted bun. Spoon a generous amount of chili over the top, then add a scoop of slaw. Serve immediately.
Tips
- Substitutions: If you don’t have all-beef hot dogs, any good-quality frank will work. For a spicier chili, add a minced jalapeño or a pinch of cayenne. You can also use ground turkey, but the chili will be leaner and slightly less rich.
- Make ahead: The chili and slaw can be made a day in advance. Store them separately in the refrigerator. Reheat the chili gently on the stove, and give the slaw a stir before serving.
- Common mistake: Don’t overcook the chili to the point where it becomes too thick and pasty. It should be spoonable but not watery. If it reduces too much, add a splash of water to loosen it.
- Toast the buns: Toasting the buns on the griddle is key to getting that slightly crispy, buttery texture that holds up to the chili and slaw. If you skip this, the buns may get soggy.
Serving Suggestions
Serve these hot dogs with classic Southern sides like baked beans, potato salad, or coleslaw (if you want extra). They also pair well with french fries, onion rings, or a simple green salad. For a true Leesburg experience, serve with sweet tea and a side of pickled jalapeños.
Variations
- Cheese dog: Sprinkle shredded cheddar or American cheese over the chili while it’s hot.
- Bacon dog: Wrap the hot dogs in bacon before griddling, and cook until the bacon is crisp.
- Spicy slaw: Add a finely diced jalapeño or a dash of hot sauce to the slaw for extra heat.
- Vegetarian version: Use plant-based hot dogs and substitute the ground beef with a plant-based crumble or cooked lentils for the chili.
Storage and Reheating
Store leftover chili, slaw, and cooked hot dogs separately in airtight containers in the refrigerator. The chili and hot dogs will keep for 3–4 days; the slaw is best within 1–2 days. To reheat, warm the chili in a saucepan over medium heat, stirring occasionally, until bubbling. Reheat hot dogs in a skillet over medium heat or in the microwave for 30–45 seconds. The slaw should be served cold—just give it a stir before serving. Do not freeze the slaw, as the texture will become watery.
Frequently Asked Questions
Can I use canned chili instead of making my own? Yes, you can, but the flavor will be different. For a closer match, use a good-quality canned beef chili, but you may want to add extra chili powder and a bit of mustard to mimic the tanginess.
What kind of hot dogs are best? All-beef hot dogs with a natural casing give the best snap and flavor. If you can’t find those, any quality frank will work—just avoid ones that are too soft, as they can fall apart on the griddle.
Can I make the chili in a slow cooker? Yes, brown the beef and onion first, then transfer everything to a slow cooker and cook on low for 4–6 hours. This deepens the flavor, but you may need to thicken the chili at the end.
How do I keep the buns from getting soggy? Toasting the buns is key, but also make sure the chili is not too watery. You can also add a layer of cheese or a slice of pickle between the hot dog and the chili to create a barrier.
Is the slaw essential? The slaw is a signature part of Hot Dog King’s style, but if you’re not a fan, you can omit it or use a simple mustard and onion topping instead. The chili alone is still delicious.
Can I freeze the chili? Yes, the chili freezes well for up to 3 months. Cool it completely, then store in a freezer-safe container. Thaw overnight in the refrigerator and reheat gently on the stove.
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