Re: Chili size–Growing up in San Diego, my go-to meal was the chili size whenever we went to Oscar’s Drive-In Coffee Shop. You could get chili over an open-faced burger or on top of spaghetti Cost in 1963: 75¢.
Personally, I would lean more toward the ‘ladle on the chili,’ but. . . if I were making it myself, I would use a bun large enough to contain it, like a hollowed-out small sub roll or something similar.
I think chili only sullies the purity of The Perfect Hotdog, which is light onions, pickle relish, hot mustard, and those little spicy peppers. Don’t even put a bottle of ketchup on the same table as my dog!
Yeah, this right here.
Nothing I hate more than sweet pickle relish on my hot dog, well except for maybe ketchup.
Now,* Dill *pickle relish or just dill pickles- yum!
What a chili dog - well, a chili cheese dog - should be:
Frankfurter
Chili (preferably without beans)
Cheese
Bun
…that’s it. It was bad enough when Rally’s/Checkers put mustard on theirs - but now there’s ketchup and onions as well; that’s almost a pittable offense.
The way I prefer them is, there shouldn’t be “too much” chili - if there’s so much chili that you can’t eat it with just your hands, then it’s not a “dog” any more.
A little mustard is Ok one way or the other. Dill pickles are good too, but I prefer on the side.
I agree.
I’m from Michigan. Coney Island style.
Before that I always would have assumed “hot wiener sauce” was a euphemism…
Eat them however you want. As long as you eat them.
There is no such thing as “suckin on chili dogs”.
#worstsonglyricever
Mixing chili dog ingredients (chili, cheese, onions) with Chicago dog ingredients (mustard, dill pickle, relish) is like mixing a Slurpee and a Milkshake.
Yeah? You say that like it’s a bad thing. I’ve had Slurpees mixed with ice cream many times. It’s very nice on a hot day.
Yellow mustard goes on a hot dog first, no matter what else goes on it. So a chili dog naturally has mustard on it, and onions too if you know what’s good for you.
A chili dog and a Chicago dog are completely different culinary experiences.
You’re saying, in effect, “Porcini ravioli with marinara and fresh Parm is just wrong! Bring me a bowl of matzoh ball soup!”
Chili dog needs to have real chili on it, none of that cheap “chili sauce” which ain’t chili in my book. Which, Hampshire, is what the lyric refers to. Tastee Freez uses chili sauce, not actual chili. Me, I want the meat and beans.
All chili, no dog.
Being today is another Weenie Wednesday, chili dogs for The Mister are on the menu. Two fried snappy-casing good hot dogs and a can of beanless Hormel chili poured over. He only wishes it wasn’t so salty (though I’ve found a lower-sodium version). But the idiot sits there and pours salt over every single thing he eats any way , except ice cream.
Well, I think of mustard as just a wet spice mix. If your chili is worth eating, the mustard is just going to get lost unless you smother it in mustard. But, it’s still your dog, and the chili at hand. If you must slather it in mustard to spice it up, do it.
Spoonful of chili, onions, mustard, and cheese please
Actually, I’ve found that mustard rather enhances chili. Do a test: heat two bowls of chili. Into one, stir a tablespoon of mustard. Leave the other one stock. Have people taste both bowls. I’ll bet you 15 rubles they prefer the one that got the mustard.
It’s like anchovy paste or fish oil. Adds umami. If you can taste it as an individual taste, you added too much.