New England Chili Dogs with Pepper Hash Recipe

New England Chili Dogs with Pepper Hash Recipe
  • Yield:serves 6 to 8
  • Active time: 1 1/2 hours
  • Total time:2 hours to overnight


  • For the chili:
  • 1 tablespoon vegetable oil
  • 1 medium onion, diced (about 1 cup)
  • 2 medium cloves garlic, minced (about 2 teaspoons
  • 1 teaspoon tomato paste
  • 1 tablespoon paprika
  • 1/2 tablespoon allspice
  • 1/2 tablespoon cayenne
  • 1/4 tablespoon coriander
  • Dash nutmeg
  • 1 pound ground beef
  • 2 cups water
  • Kosher salt and freshly ground black pepper
  • For the Pepper Cabbage:
  • 1/3 cup vinegar
  • 2 cups water
  • 3 tablespoon sugar
  • 1 teaspoon celery seed
  • Small head cabbage, finely shredded (about 2 quarts shredded cabbage)
  • 2 red bell peppers, thinly sliced
  • For the Hot Dogs:
  • 1 pound natural casing Mackenzie franks (order them at
  • 1 pack New England-style buns (order them at
  • 2 tablespoons butter


  1. 1.

    Heat vegetable oil in a large saucepan over high heat until shimmering. Add onions, and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add tomato paste, paprika, allspice, cayenne, coriander, and nutmeg and cook, stirring constantly until fragrant, about 1 minute. Add beef and water. Use a whisk to break up beef. Bring to a boil, reduce to a simmer, and cook, whisking and stirring occasionally until thick and intense, about 15 minutes. Season to taste with salt and pepper. Set aside until cool, then refrigerate until ready to use (up to 1 week)

  2. 2.

    For the Pepper Cabbage: Combine water, vinegar, sugar, celery seed, and 1 teaspoon salt in a saucepan. Bring to a boil, cook until sugar and salt are dissolved. Let the brine cool to room temp. Combine cabbage and peppers in a large bowl. Add cooled brine and let rest at least 2 hours and up to overnight.

  3. 3.

    For the Hot Dogs: Bring a medium saucepan full of water to a boil. Add hot dogs and cook until heated through, about 4 minutes. Meanwhile, heat 1 tablespoon butter in each of two large skillets over medium heat until melted and foaming subsides. Add buns, split-side down to one to toaste. Add hot dogs to other. Cook until buns and dogs are golden brown. Place dog in bun. Top with chili, pepper hash (drained of its liquid) and desired condiments (no ketchup). Repeat.