Grill, steam or boil the hot dogs. In the meantime, heat the Chilli until hot throughout. Place each hot dog in a bun, and top each with a generous amount of Chilli, coleslaw and yellow mustard, and then serve.
For the Chilli:
1. In a stockpot or Dutch oven, combine the beef (do not brown first), onions, tomato sauce, paste, chili powder, sugar, salt, pepper, garlic salt and 2 cups water. Mix until combined, then add the bay leaves. Cover and simmer over medium-low heat for about 2 hours.
2. Stir in the vinegar and simmer another 30 minutes.
Recipe courtesy of Katie Lee