Hungarian Hot Dogs

Name: Hungarian Hot Dogs
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings (2 cups chili).
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

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

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