My mom and I always make these top dogs for get-togethers. Leftovers are no problem—there never are any! —Donna Sternthal, Sharpsville, Pennsylvania
Ingredients
- 2 pounds ground beef
- 3 small onions, chopped
- 3 cups water
- 1 can (12 ounces) tomato paste
- 5 teaspoons chili powder
- 2 teaspoons rubbed sage
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/2 teaspoon garlic salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 24 hot dogs, cooked
- 24 hot dog buns
- Shredded cheddar cheese, optional
Directions
- In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink, breaking it into crumbles; drain. Stir in water, tomato paste and seasonings.
- Cover and simmer for 30 minutes, stirring occasionally. Serve over hot dogs on buns; sprinkle with cheese if desired.
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