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
| Servings | Prep Time | Cook Time |
| 6servings | 10minutes | 40minutes |
| Servings | Prep Time |
| 6servings | 10minutes |
| Cook Time |
| 40minutes |
Ingredients
- CHILI:
- 1 lb ground beef
- 1 garlic clove minced
- 1-1/2 tsp brown sugar
- 1 tbsp chili powder
- 1-1/2 tsp Hungarian paprika
- 3/4 tsp pepper
- 3/4 tsp ground cumin
- 3/4 tsp dried thyme
- 1/2 tsp salt
- Dash cayenne pepper
- 1-1/2 cups water
- HOT DOGS:
- 1 package smoked kielbasa links 14 ounces
- 6 hot dog buns split
- Optional Toppings:
- shredded Cheddar cheese
- yellow mustard
- chopped onion
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- 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.
Recipe Notes
Nutrition Facts
1 chili dog: 477 calories, 29g fat (10g saturated fat), 90mg cholesterol, 937mg sodium, 27g carbohydrate (6g sugars, 2g fibre), 26g protein.
