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My review
Coney Island Hot Dogs
Chef John
"The story of how the Coney Island hog dog got to the Midwest is pretty straightforward, but no one really knows exactly how the wiener first came to be topped with what is basically a hot meat relish. I have no idea how authentic this is, and have never been to Detroit, or even Flint. I have had Nathan's® version, which I enjoyed, but the word on the street is that it's not nearly as good as the relatives it spawned."
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Ingredients
1 h 25 m servings 528 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- Combine ground beef, water, 1/2 cup diced onion, ketchup, butter, garlic, chili powder, salt, black pepper, cumin, celery salt, and cayenne pepper together in a pot. Mix with a potato masher or spatula over medium-high heat until mixture has a finely ground consistency and begins to bubble, about 10 minutes.
- Bring beef mixture to a simmer, reduce heat to medium-low, and cook, stirring occasionally, until sauce thickens and reduces, about 1 hour. Season with salt and pepper to taste.
- Bring a large pot of water to a boil. Cook hot dogs in boiling water until heated through, 5 to 7 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Arrange hot dog buns on a baking sheet.
- Cook buns in the preheated oven until soft and warm, 2 to 3 minutes.
- Place 1 bun on a plate. Place a hot dog in the bun and top with meat sauce. Drizzle yellow mustard and diced onion over the meat sauce. Repeat with remaining hot dogs.
Nutrition Facts
Per Serving: 528 calories; 32.3 g fat; 29.6 g carbohydrates; 29 g protein; 99 mg cholesterol; 1684 mg sodium. Full nutrition
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Reviews
Read all reviews 1519 Ratings
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Most helpful positive review
6/28/2015
My wife made this recipe, but used beef heart instead. When we ordered the meat at the butcher we got some strange looks, but the outcome was great! Something about using the beef heart made the...
Most helpful critical review
1/27/2017
It sort of had the flavor but not the texture. It seemed to be all meat crumbles and none of the superb chili gravy. The chili gravy dripping over the sides is a distinct memory. I couldn't eat ...
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6/28/2015
My wife made this recipe, but used beef heart instead. When we ordered the meat at the butcher we got some strange looks, but the outcome was great! Something about using the beef heart made the...
8/6/2014
I can't tell you if this is authentic or close to authentic because I've never had the pleasure of having a coney island dog...but I can tell you it is very good. What I like about it is that i...
9/17/2016
So easy, so good...perfect as is. I even had to put this on turkey dogs because...people...and it was amazing! Also I know people get caught up on small things like the type of hot dog or how yo...
5/25/2016
Michigan conies are made with Kogels, it's kind of an unwritten law. I doubled the meat, cut the salt to 1 tsp, added 1 tbsp lard, 1 tsp turmeric, 1 tsp ground mustard, upped the cayenne pepper...
1/27/2017
It sort of had the flavor but not the texture. It seemed to be all meat crumbles and none of the superb chili gravy. The chili gravy dripping over the sides is a distinct memory. I couldn't eat ...
7/16/2014
Really easy to make that's what I like. Sometimes I just don't have the time. Tastes great and doesn't make the bun soggy and fall apart. I drizzled some liquid cheese on top
11/18/2016
My Son loved this version of coney dog !! He walloped everything clean and that was the best form of compliment ever. He even requested for one more round the following weekend but I will make a...
7/25/2016
This is great and easy. So much better than canned chili as well. I don't think I'll use anything but this again for my hotdogs. Good with cheese, mustard and onions on top. I followed the d...