If you are able to, you should steam your hotdogs instead of boiling them.  This will preserve the flavor of the hotdog better.  If you want a Coney Island-style dog, you should grill them on a flattop griddle. Also, if you can steam the buns your guests will never forget how great your dogs were. You can accomplish steaming the dogs and the buns by using a chafing dish.  Simply use a wire rack in the bottom of the pan, or a perforated steam pan to steam the items from the water in the bottom of the chafing dishwater pan.  It is important that all of your pans are clean. Heat the Batch Hot Dog  Chili in a pot and serve in a chafing dish in a half pan or in a crockpot on warm. It is important to keep your coleslaw cold, at least 40 but not below 33.  You can accomplish this by keeping the serving pan for the coleslaw on ice. Assemble the dog with the frankfurter, then chili, then coleslaw, and add the mustard anywhere in there that you like.  I usually put the mustard on before the coleslaw to help make eating it less messy. All this goes great for a backyard party or a simple get-together where easy fun food will be enjoyed.

Heat a large cast-iron pan or Dutch oven on medium heat. You can use regular cast iron or enamel coated. When the pan or pot is hot, place the entire amount of ground beef in the pan. Add 2 cups of water and break down the meat in the pan with a wooden spoon as it cooks. Stir occasionally and when there is no more pink color in the beef. Add the seasoning ingredients to the beef in the pan and stir well. Stir in 1 cup of water and 1 can of tomato sauce and simmer on low until there is barely any liquid left. You can use it immediately on your hotdogs or burgers.  Or, let it cool, then portion it into vacuum seal bags to freeze for later

Combine all the dressing ingredients together and toss in the cabbage slaw mix until everything is well blended. I like my slaw more finely chopped than the shred you will find at the store.  You can chop the shredded slaw mix to the size you want or put it in a food processor for a few pulses. Chill in the refrigerator for at least 1 hour.  This will allow the salt to pull out the water in the cabbage and help create the dressing. After an hour, stir completely and keep in the fridge until ready to serve.