Chili dogs are relished practically everywhere in the United States...and the colloquialisms abound. In Georgia a “scrambled dog” is crowned with a spicy, onion-studded chili sauce. In Detroit, a “coney island” comes with meatless chili, diced onions and yellow mustard, while in western North Carolina a chili dog “all the way” includes tomato-based cole slaw. In Los Angeles the chili topping is so thick it’s called “California mud,” and in Ohio, a “cheese coney” is a hot dog covered with Cincinnati chili, mustard, onions and shredded mild cheddar cheese.
Whatever you call it, however you top it, look to the season and to your locale to make your chili dog top-dog.
Boil, broil, grill or steam your dogs. Tuck them into buns, lay on the chili and add a tumble of toppings.
Copyright by Terese Allen