Description
A Detroit-style classic featuring juicy grilled hot dogs topped with a rich, meaty chili sauce, diced onions, and mustard, all served in a soft bun.
Ingredients
Units
Scale
For the Coney Sauce:
- 1 lb ground beef
- 1/2 small onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp vegetable oil
- 1/2 cup tomato sauce
- 2 tbsp tomato paste
- 1/2 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp yellow mustard
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
For the Hot Dogs:
- 4 all-beef hot dogs
- 4 hot dog buns
- 1/4 cup diced white onion
- Yellow mustard (for topping)
Instructions
Make the Coney Sauce:
- In a skillet over medium heat, heat oil and cook onions until soft. Add garlic and cook for 30 seconds.
- Add ground beef, breaking it up with a spatula. Cook until browned.
- Stir in tomato sauce, tomato paste, beef broth, Worcestershire sauce, mustard, chili powder, cumin, paprika, salt, pepper, and cayenne.
- Simmer for 20 minutes, stirring occasionally, until thickened.
Grill the Hot Dogs:
- While the sauce simmers, grill or pan-fry the hot dogs until heated through and slightly charred.
Assemble the Hot Dogs:
- Place hot dogs in buns, spoon the Coney sauce over the top, and sprinkle with diced onions.
- Add a drizzle of yellow mustard.
Serve:
- Serve immediately with fries or coleslaw.
Notes
- For authentic Coney flavor, use natural-casing hot dogs for a crisp bite.
- Want it spicier? Add more cayenne or diced jalapeños.
- Toasting the buns with butter adds extra flavor and texture.
