Perciful-Style Hot Dogs - cooking recipe

Ingredients

Perciful-Style Sauce
1 1/2 lbs ground chuck
beef broth
1 medium onion, chopped medium
1 (6 ounce) can tomato paste
1 tablespoon celery seed
3 teaspoons salt
4 teaspoons sugar
2 tablespoons gebhardt's chili powder
1/4 teaspoon garlic powder
1/2 teaspoon ground black pepper
2 teaspoons ground cumin
Perciful-Style Slaw
1/2 large head cabbage
1 cup Hellmann's mayonnaise
1/2 cup plain yellow mustard (French's)
2 teaspoons sugar
1/8 teaspoon celery salt
Assembly
grilled hot dog
heated hot dog bun

Preparation

Crumble the ground chuck into a medium-sized pot.
Add beef broth just to cover the meat, and mix well with a slotted spoon in order to further break up the beef.
Add remaining ingredients and bring to a boil, then lower heat and simmer for 30 minutes, stirring frequently.
Slaw--using a food processor fitted with a small steel blade, finely grate the cabbage.
Add remaining ingredients and blend thoroughly.
Cover and keep refrigerated until ready to use.
Assembly--place grilled hot dogs in heated buns.
Top with Perciful-style sauce and Perciful-style slaw to taste and serve immediately.