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) Johnsonville® Fully Cooked Polish Kielbasa Sausage Rope 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) Johnsonville® Fully Cooked Polish Kielbasa Sausage Rope 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.

Originally published as Hungarian Hot Dog in Taste of Home Recipes Across America