For the chili sauce:
- 12 ounces ground beef
- 1 yellow onion, chopped
- 3 tablespoons chili powder, divided
- 1 teaspoon mustard powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- Pinch cayenne pepper
- 1 fresh bay leaf
- 1 clove garlic, minced
- 1/4 cup tomato paste
- 2 tablespoons apple cider vinegar
- 1 1/2 tablespoons canola oil
- 2 tablespoons flour
- 2 cups chicken stock
For the half-smokes:
- 8 half-smoke hot dogs
- 1/4 cup yellow mustard, for dressing
- 8 split-top hot dog buns, toasted
- 1/2 cup onions, diced, for dressing
To prepare the chili sauce:
- In a large cast-iron skillet over medium heat, combine the ground beef, onions, 1 tablespoon of the chili powder, mustard powder, salt, coriander, cumin, cayenne, bay leaf and garlic. Cook until the meat is browned and the onions are tender, about 8 minutes. Add the tomato paste and cook for another 2 minutes. Add the cider vinegar, then scrape any brown bits from the bottom of the skillet. Cook the mixture for an additional 2 minutes.
- In a second skillet over medium heat, heat the oil then combine the remaining 2 tablespoons of chili powder and flour. Cook the chili-flour mixture for 2 minutes. Whisk in the chicken stock, and cook until thickened. Increase the heat to medium-high and simmer for 5 minutes.
- Pour the chicken sauce over the meat mixture, and simmer 2 additional minutes. Discard the bay leaf, and salt and pepper, to taste.
To prepare the half-smokes:
- Prepare an outdoor grill over high heat.
- Butterfly each of the half-smokes lengthwise, and grill for 2 minutes per side.
- Spread mustard on each of the bun halves. Place a half-smoke in a bun, and top with a generous serving of the chili sauce. Garnish with onions.