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Hungarian Hot Dogs

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
  • Total Time
    Prep: 10 min. Cook: 40 min.
  • Makes
    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) smoked kielbasa 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.

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