Business & Tech
The Frugal Foodie Defines the Hot Dog
The Foodie gets back to her roots, Chicago style.
The hot dog.
It's a summer stand-by and a frugal go-to. Scoff at it all you like, but a hot dog can be turned into gastronomic gold if handled correctly.
Before we get too far, let's get get things straight: never put ketchup on a hot dog. Never. It's wrong and this is Chicago (yes, some laws we stick to).
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What can go on your hot dog:
- Mustard
- A pickle spear
- Onions
- Relish
- Sauerkraut
- Tomato wedges
- Sport peppers
- Celery salt
There's so much to pick from, you won't even notice there's no ketchup.
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But if you're looking for something with a little more, shall I say, meat, then look no further than . This week, it's our inspiration for our quick and easy at home chili dogs.
Before you lament how you can't bear the thought of slaving over chili in the summer months, read on. There's nothing the Frugal Foodie hates more than slaving, especially in the summer.
For this recipe, try buying ready-made chili at your favorite grocery store. This way, you can have a meal ready in no time.
Chili by the numbers:
Whole Foods: Vegetarian chili, $7.99 for 32 oz.
Stompin' Steakhouse Chili, $4.99 for 32 oz.
The Grand's Own Beef Chili, $7.99 for 32 oz.
What you'll need:
- Your chili
- 4 all-beef hot dogs
- 4 hot dog buns
- 1/2 cup grated cheddar cheese
Directions:
Boil the hot dogs in water until fully heated. Pour chili into a pan and warm over a low flame until it's warmed evenly. To serve, put a dog in each roll and top with the chili and some cheddar. How easy is that?
