Bobby Flay's hot dog recipes

A chef Bobby Flay hot dog.
CBS News

(CBS News) Every year, according to the National Hot Dog & Sausage Council, the average American eats 70 hot dogs, prepared in all sorts of different ways.

Hot dogs are traditionally made from beef, pork, or a combination of those meats. The taste of the beloved comfort food varies widely by region and personal preference, as do the toppings on the sandwich.

Chef Bobby Flay has shared with CBS News recipes for some of his favorite regional variations on the hot dog.

Texas Dogs
Serves 4

BBQ Sauce
2 tablespoons canola oil
1 large Spanish onion, coarsely chopped
5 cloves garlic, coarsely chopped
3 cups canned plum tomatoes and juices, pureed
1 cup water
1/4 cup ketchup
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
3 tablespoons Dijon mustard
3 tablespoons dark brown sugar
2 tablespoon honey
1/4 cup molasses
3 tablespoons ancho chile powder
3 tablespoons pasilla chile powder
2-4 canned chipotle chiles in adobo, pureed (depending on how spicy you like it)
Salt and freshly ground pepper

1. Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3-4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water, bring to a boil and simmer for 10 minutes. Add the remaining ingredients and simmer for an additional 30-40 minutes until thickened, stirring occasionally.

2. Transfer the mixture to a food processor and puree until smooth, season with salt and pepper to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.

New York Street Cart Dog
Serves 4-8

8 kosher hot dogs, such as Best's, boiled
8 hot dog buns
Spicy brown mustard, such as Guldens
Onion Sauce (see recipe below)
Cooked sauerkraut

1. Place boiled hot dogs on buns. Spread bottom half of each bun with mustard and top each hot dog with onion sauce or sauerkraut or both.

Hot Dog Onion Sauce
2 tablespoons vegetable oil
2 medium onions, cut into 1/4-inch slices
1/2 teaspoon ground cinnamon
1/2 teaspoon chili powder
1/4 cup ketchup
1/2 cup water
1 teaspoon cayenne sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1. Heat oil in a medium saucepan over medium heat. Add onions and cook until soft. Stir in the cinnamon and chili powder and cook for 1 minute. Add the ketchup, water, hot sauce and salt and black pepper and bring to a simmer. Cook mixture for 10-15 minutes or until thickened.

2. Transfer to a bowl and let cool to room temperature before serving. Can be refrigerated for up to 2 days, but bring to room temperature before serving.

Chicago Red Hot
Serves 4-8

8 hot dogs, grilled or cooked on a griddle
8 hot dog buns
yellow mustard
sweet pickle relish
chopped white onion
diced fresh tomato
8 pickle spears
hot peppers
celery salt

1. Place cooked hot dogs on buns and top with the remaining ingredients.

For more recipes turn to page 2.