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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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This is reportedly the recipe for the topping used on the famous Aiken, SC City Billiards pool hall hot dogs , with a minor adjustment made on my part regarding the amount of onions used (original recipe states 4 medium onions ). It's a sweet and tangy mixture; I like it topped with lots of shredded extra-sharp cheddar cheese. (I've made this with ground turkey and it tastes pretty fine, too!) This makes enough topping for about 4 hot dogs. Ingredients:
1 lb ground beef |
3/4 cup hot water |
1 1/2 cups minced onions |
4 tablespoons ballpark mustard |
3 teaspoons sugar |
2 teaspoons apple cider vinegar |
2 teaspoons chili powder |
1 cup ketchup |
salt |
4 hot dog buns |
4 hot dogs |
Directions:
1. Break up and lightly brown the ground beef in a 4-quart saucepan.
2. Add onions and cook for 5 more minutes.
3. Add hot water to make a thick mix and stir together.
4. Add mustard, sugar, vinegar, chili powder, and ketchup.
5. Cook slowly for 1 hour, stirring occasionally.
6. Salt to taste.
7. Use to top hot dogs in buns.
8. (I like to lightly toast the buns with a little garlic butter first).
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