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Oct 21

Grillin’ in the Red Lot with Chef Jon

Posted by: Nate Lowe | Leave a Comment (1)
Category: Tailgatin' Recipes

Due to the “dawgs” making their way to Commonwealth Stadium this weekend, you may already have this recipe in mind for your tailgate. Even though it’s fairly simple and straightforward, and Chef Jon doesn’t have a sentimental story behind it, this recipe is undoubtedly a tailgating tradition across the South.

Chef said he use to make these Chili Slaw Dawgs once a week until he realized his insides couldn’t handle it too well. I know for a fact there’s many of us who can empathize with Chef on that note.

He also said this is a recipe in which you can personalize, depending on your taste buds. He remarked, “A cool thing about this recipe is that the toppings are limitless:  jalapenos, hot pepper relish, hot mustard, ketchup, and so on.”

Get crazy with it, folks! Enjoy.


  • 1/2 pound bacon, cut into small pieces
  • 1 large onion, chopped
  • 2 pounds ground beef
  • 4 chopped garlic cloves
  • 16 ounce can of tomato sauce
  • 1 cup beef broth
  • 2 Tbsp molasses or honey
  • 2 Tbsp sweet paprika
  • 1 Tbsp ground cumin
  • 1 Tbsp chili powder
  • 1 tsp cayenne (optional)
  • Hot dog brand of your choice (Nathan’s or Hunter’s all beef jumbos are recommended)
  • Buns of your choice (a sandwich style hoagie bun is recommended)
  • 1 bag of broccoli slaw
  • ¼ cup creamy Italian vinaigrette
  • 2 tablespoons mayonnaise
  • Splash of red wine vinegar
  • 1 bag of shredded cheddar cheese

Make the chili first. Fry the bacon over medium heat until it begins to get crispy, and then add the chopped onions and fry over high heat, stirring often, until they begin to brown. Add in the ground beef and stir in well. Cook this, still over high heat and stirring occasionally, until the beef is browned. This will take a few minutes. When the beef is about halfway browned, toss in the chopped garlic and mix well.

Once the beef is well browned, add the tomato sauce, molasses and beef broth. Add all the spices except the cayenne and stir well. Bring to a simmer and taste. Add salt or the cayenne if it needs it. You can of course add much more cayenne or chili powder if you like spicy, but it’s best to taste first and then add more.

Let the chili cook on a gentle simmer for at least 30 minutes before you start grilling the hot dogs. You can cook it several hours if you want to, adding a little more beef broth here and there if the chili gets to dry.

In a large bowl, mix slaw mix, vinaigrette, mayonnaise, and vinegar.  Mix well and season to taste with salt & pepper.

First grill hot dogs and buns to desired temperature and crispness.  To assemble: start with toasted bun, then chili, add hot dog, top with cheddar cheese, and finish with slaw.


Send us a photo of your dawgs and we’ll post it. Happy eatin’! Go Cats!

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