I believe that every marriage has some pretty crazy running arguments.
If anyone could hear the debate my husband and I get into over hot dogs, they would know for a fact that we are crazy.
I live in the upstate of South Carolina, and although I have lived in South Carolina for 30 years, I haven’t always lived here. My daddy was military, and we moved all over when I was growing up. I was conceived in Texas, where all of my family is, then born in Ohio and lived in Illinois, California, Louisiana, two places in Texas, North Carolina, Virginia, and South Carolina…then off to Miami for college. My husband likes to call me a Yankee because I popped out in Ohio while my daddy was in graduate school with the Air Force. He blames my being a “Yankee” (even though I have lived in the South for over 40 years) on our hot dog argument.
The “Yankee” debate is another of our crazy running arguments.
When I say “hot dog” I see a hot dog in a bun. A “chili dog” is a hot dog in a bun with chili added.
My husband says that a “hot dog” has chili on it. A “chili dog” is a bun with chili in it, no hot dog.
If you go in to one of the “Greek” restaurants around here…like the Clock, Pete’s, the Palmetto…and order a chili dog, that is what you get. A bun, with chili, mustard and onions. No hot dog. Sigh. That is too many hot dog rules for me to remember.
My husband can’t seem to explain to me what you call a hot dog in a bun with mustard and no chili.
So if I am making “hot dogs”, there must be chili on the stove. And hot dog chili is not the same thing as the regular West Texas chili I make. The chili here in South Carolina (where this Yankee has lived for over 30 years) is a totally different animal. Yummy, but different. This is the best recipe I have found! When I make it, it makes enough for a whole pack of hot dogs, and have half left to put in the freezer for the next time you have chili dogs…aka hot dogs.
What is your opinion on hot dogs vs. chili dogs? Does a hot dog automatically have chili on it?
- 1 pound hamburger meat
- 1 medium onion, diced/chopped
- 4 tablespoons yellow mustard
- 1 tablespoon sugar
- 2 teaspoons apple cider vinegar
- 2 teaspoons chili powder
- 1 cup ketchup
- salt to taste
- Break up the hamburger meat and put into a 4-qt. pan.
- Add enough hot water to make a thick mix.
- Stir until smooth.
- Add the remaining ingredients.
- Cook slowly for 1 hour.
- Can be thinned as needed with water or beer.