Prep 15 mins
Cook 1 hr 30 mins
This is reportedly the recipe for the topping used on the famous Aiken, SC City Billiards "pool hall hot dogs", with a minor adjustment made on my part regarding the amount of onions used (original recipe states "4 medium onions"). It's a sweet and tangy mixture; I like it topped with lots of shredded extra-sharp cheddar cheese. (I've made this with ground turkey and it tastes pretty fine, too!) This makes enough topping for about 4 hot dogs.
- 1 lb ground beef
- 3⁄4 cup hot water
- 1 1⁄2 cups minced onions
- 4 tablespoons ballpark mustard
- 3 teaspoons sugar
- 2 teaspoons apple cider vinegar
- 2 teaspoons chili powder
- 1 cup ketchup
- 4 hot dog buns
- 4 hot dogs
- Break up and lightly brown the ground beef in a 4-quart saucepan.
- Add onions and cook for 5 more minutes.
- Add hot water to make a thick mix and stir together.
- Add mustard, sugar, vinegar, chili powder, and ketchup.
- Cook slowly for 1 hour, stirring occasionally.
- Salt to taste.
- Use to top hot dogs in buns.
- (I like to lightly toast the buns with a little garlic butter first).
I love these I live in Aiken and just ate there today. The recipe taste the same as the real thing. Yumm!!!
My grandmother used to make hot dog chili very similar to this when we visited her. I never got her recipe but now I wish that I had. This tastes very similar though and is very good.
I am not familiar with Aiken Pool Hall hot dogs, but I wanted to try this recipe anyway. I am very familiar with A & W chili dogs, being from Ohio, so I was hoping for something similar, but with a southern twang. I was not disappointed with this sauce. We used Ballpark all beef jumbo dogs and served it on a Ciabatta roll instead of a hot dog bun. I felt it held more sauce since Ciabatta is porous. It was yummy! I would do these again. Thanks for posting!