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Hungarian Hot Dogs

TOTAL TIME: Prep: 10 min. Cook: 40 min. YIELD: 6 servings.
Each American city dishes up hot dogs with its own combination of toppings. Toledo is no exception. We came up with a version of Tony Packo’s Hungarian hot dog, which is a citywide favorite in Toledo, Ohio. —Taste of Home Test Kitchen

Ingredients

  • CHILI:
  • 1 pound ground beef
  • 1 garlic clove, minced
  • 1-1/2 teaspoons brown sugar
  • 1 tablespoon chili powder
  • 1-1/2 teaspoons Hungarian paprika
  • 3/4 teaspoon pepper
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • Dash cayenne pepper
  • 1-1/2 cups water
  • HOT DOGS:
  • 1 package (14 ounces) smoked kielbasa links
  • 6 hot dog buns, split
  • Optional toppings: shredded cheddar cheese, yellow mustard and chopped onion

Directions

  • 1. In a large skillet, cook beef and garlic over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in brown sugar and seasonings. Add water; bring to a boil. Reduce heat; simmer until liquid is almost evaporated, 25-30 minutes.
  • 2. Cook kielbasa according to package directions. Serve in buns with chili and, if desired, toppings.

Nutrition Facts

1 chili dog: 477 calories, 29g fat (10g saturated fat), 90mg cholesterol, 937mg sodium, 27g carbohydrate (6g sugars, 2g fiber), 26g protein.

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