Recipe: West Virginia Dog

The West Virginia Dog isn’t tied to one city, this hotdog is loved across the entire state. What makes it iconic? The chili. But not just any chili: we’re talking barbacoa beef, black beans, Mexican red sauce and a signature seasoning blend by Paul Prudhomme. Finished with cheddar, red onion and a fresh coleslaw. Spicy, creamy and surprisingly well-balanced.

West Virginia Hotdog with barbacoa and coleslaw – ideal for lunch menus or bar snacks

Follow the step-by-step instructions below:

1. Make the chili:
   • Heat the Pulled Beef Barbacoa
   • Mix with warm Frijoles Black Beans, one spoon of Mexican Red Sauce, a pinch of Fajita Magic Seasoning and some finely chopped red onion
   • Keep warm in a bain-marie

2. Make the coleslaw: Mix finely shredded cabbage with Ranch Dressing, chopped onion and fresh herbs. Chill until ready to use

3. Toast the bun and grill the hotdog:
   • Slice open the Gourmet Hotdog Roll and toast both sides
   • Grill the NYC Classic Hotdog until slightly crispy

4. Build it:
   • Add a layer of coleslaw to the bun
   • Place the grilled hotdog on top
   • Spoon over the warm chili
   • Drizzle with Cheddar Cheese Sauce
   • Sprinkle with finely chopped red onion
   • Finish with a stripe of American Mustard

5. Serve immediately: Sticky, crunchy, spicy. This dog brings it all.

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