Carolina Style Hot Dogs

I always try to squeeze every last bit out of grilling season before the cooler weather arrives. If you are looking for a fun way to change up the usual grilled hot dog, these Carolina Style Hot Dogs are a delicious place to start.

A Carolina dog is topped with a flavorful homemade chili and a cool, creamy coleslaw. You can also add diced onion and mustard for even more flavor, making every bite a tasty combination of savory, tangy, creamy, and slightly sweet.

I personally prefer deli or Dijon mustard over traditional yellow mustard on my hot dogs. I also usually skip the extra diced onion because there is already some mixed into the coleslaw, but you can absolutely add more if you love that extra bite.

The homemade chili is quick and easy to make with ground beef, ketchup, tomato paste, soy sauce, and a handful of seasonings. It cooks down into a thick, flavorful topping that is perfect for spooning over grilled hot dogs.

The coleslaw is just as simple. It starts with a bagged coleslaw mix and is tossed with mayonnaise, vinegar, sugar, canola oil, and chopped white onion for a creamy, tangy crunch.

Put it all together on a grilled hot dog, and you have a Carolina-style hot dog that is loaded with flavor and texture. It is a fun way to give a classic cookout favorite a little Southern-inspired twist and a great recipe to enjoy before grilling season comes to an end.

Ingredients for Carolina Style Hot Dogs

• GROUND BEEF – Ground beef forms the base of the homemade chili topping. A lean ground beef works well because it gives you plenty of flavor without making the chili overly greasy.
• KETCHUP – Ketchup adds tomato flavor, sweetness, and tang to the chili. It also helps create the smooth, saucy consistency you want for topping hot dogs.
• TOMATO PASTE – Tomato paste deepens the tomato flavor and helps thicken the chili so it stays nicely on top of the hot dogs.
• SOY SAUCE – Soy sauce adds savory, salty depth to the chili. A little goes a long way and helps boost the overall flavor of the ground beef.
• KOSHER SALT – Kosher salt enhances all of the flavors in the chili and coleslaw. Add it gradually, especially since the soy sauce already contains salt.
• BLACK PEPPER – Black pepper adds a mild warmth and a little extra depth to the chili seasoning.
• CHILI POWDER – Chili powder gives the hot dog chili its classic seasoned flavor and a mild touch of heat.
• GARLIC POWDER – Garlic powder adds savory flavor throughout the chili without the need to chop fresh garlic.
• ONION POWDER – Onion powder adds another layer of savory flavor and blends easily into the chili mixture.
• GROUND MUSTARD – Ground mustard adds a subtle tang and slight sharpness that complements the beef and tomato flavors.
• GROUND CUMIN – Cumin gives the chili a warm, earthy flavor and helps round out the spice blend.
• WATER – Water loosens the chili mixture and helps the seasonings blend together while it cooks. It also prevents the sauce from becoming too thick too quickly.
• CORNSTARCH – Cornstarch is used to thicken the chili so it has the right consistency for spooning over hot dogs.
• SUGAR – Sugar adds a touch of sweetness to the coleslaw dressing and helps balance the tang from the vinegar.
• APPLE CIDER VINEGAR – Apple cider vinegar gives the coleslaw a bright, tangy flavor. It balances the richness of the mayonnaise and the sweetness of the sugar.
• MAYONNAISE – Mayonnaise creates the creamy base for the coleslaw dressing and helps coat the cabbage mixture evenly.
• CANOLA OIL – Canola oil helps smooth out the coleslaw dressing and adds richness without contributing a strong flavor.
• WHITE ONION – White onion adds fresh, slightly sharp flavor and crunch to the coleslaw. Chop it finely so it blends evenly throughout the mixture.
• COLESLAW MIX – Bagged coleslaw mix makes the recipe quick and convenient. It typically includes shredded cabbage and carrots, giving the slaw plenty of crunch and color.
• ALL BEEF HOT DOGS – All-beef hot dogs provide a hearty, savory base for all of the Carolina-style toppings. Grilling them adds even more flavor.
• HOT DOG BUNS – Soft hot dog buns hold the grilled hot dogs, chili, and coleslaw together. Toasting them lightly is optional if you prefer a little extra texture.
• MUSTARD – Mustard adds a tangy finishing touch that pairs especially well with the chili and creamy coleslaw. Yellow mustard is traditional, but Dijon or deli mustard also works well.

Instructions for Carolina Style Hot Dogs

In a large skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it into small crumbles as it cooks. Drain off any excess grease.

Add the ketchup, tomato paste, soy sauce, salt, black pepper, chili powder, garlic powder, onion powder, ground mustard, ground cumin, and 3/4 cup water. Stir until everything is well combined. Bring the mixture to a gentle simmer and cook for about 5 minutes.

In a small bowl, whisk together the remaining 2 tablespoons water and cornstarch until smooth. Stir the cornstarch mixture into the chili. Continue simmering for another 2–3 minutes, or until the chili has thickened to your desired consistency.

To prepare the coleslaw, whisk together the sugar, apple cider vinegar, mayonnaise, and canola oil in a large bowl. Add the coleslaw mix and chopped white onion, then toss until everything is evenly coated. Set aside until ready to assemble the hot dogs.

Grill the hot dogs until heated through and lightly charred, then place each one in a hot dog bun. Drizzle with mustard, if desired.

Top each hot dog with a generous spoonful of the homemade chili, followed by some of the creamy coleslaw. Sprinkle with additional diced onion, if desired, and serve immediately. Makes 8 servings.

Frequently Asked Questions

Can I make the hot dog chili ahead of time?
Yes. The chili can be prepared a day or two in advance and stored in the refrigerator. Reheat it gently on the stovetop before serving.

Can I make the coleslaw ahead of time?
Yes, but for the best texture, make it only a few hours ahead. The longer it sits, the softer the cabbage will become.

What kind of hot dogs work best?
All-beef hot dogs are a great choice because they have plenty of flavor and hold up well under the chili and coleslaw. You can use your favorite brand.

Do I have to grill the hot dogs?
No. You can cook them on the stovetop, in the air fryer, or even boil them if you prefer.

Can I use store-bought chili?
You can, but the homemade chili is quick to make and gives these hot dogs their signature flavor.

Can I use pre-made coleslaw?
Yes. Store-bought coleslaw is a convenient shortcut, although the homemade version lets you control the sweetness and tang.

What mustard is best for Carolina-style hot dogs?
Yellow mustard is traditional, but Dijon or deli-style mustard also works well if you prefer a stronger flavor.

How do I keep the buns from getting soggy?
Add the chili and coleslaw just before serving. You can also lightly toast the buns to help them hold up to the toppings.

Can I make the chili thicker?
Yes. Let it simmer a little longer or add a small amount of additional cornstarch slurry until it reaches the consistency you like.

Tips and Tricks

• Crumble the beef finely. Break the ground beef into small pieces as it cooks. A finer texture makes the chili easier to spoon over the hot dogs and gives it that classic hot dog chili consistency.
• Let the chili simmer. Give the chili a few minutes to simmer after adding the seasonings. This allows the flavors to blend and helps the sauce thicken.
• Add the cornstarch slurry gradually. Stir the cornstarch and water together until completely smooth before adding it to the chili. This helps prevent lumps and gives you better control over the thickness.
• Keep the coleslaw chilled. Prepare the coleslaw ahead of time and refrigerate it until serving. The cool, crisp slaw is a delicious contrast to the warm hot dog and chili.
• Assemble just before serving. Wait to add the chili and coleslaw until you are ready to eat. This keeps the buns from becoming soggy and the coleslaw from warming up too much.

FOR MORE RECIPES LIKE THIS, TRY:

Recipe adapted from Sugar Dish Me.