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 you cook the bun, even the type of mustard!!! It's not that serious people this is food if it sounds good to you cook it and eat it, who gives a poo if you steamed the bun or your hot dogs aren't in natural casings (what else do they wrap hot dogs in??? Is it plastic? It's plastic huh?) Mind you that's coming from a culinary school dropout but DO play with your food. Thanks Chef for another winner!!!
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 Coney recipe right on point. I strongly suggest the beef heart if you want authenticity.
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 this. I grew up in Detroit and the chili at the Coney Island was smoother and gravy-like. I even used an immersion blender to do something to it. I really wanted this to be a winner but it's not fair to compare it to a Detroit Coney dog.
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 to 1/4 tsp and increased the cumin to 2 tsp. Turned out great thanks for the recipe.
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 it isn't ridiculously messy like a southern chili dog. I'm very excited to have a go to recipe when I'm craving "chili dogs". It took mine about 90 minutes to get to the right consistency....other than adding some shredded sharp cheddar to the top of the hot dog, I followed recipe exactly. In my world this is enough meat sauce for more than 8 hotdogs....more like 12.
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
Must put 1/3 of browned meat & onion mix into food processor and pulse until smooth. Then add back to the pot. Double the onion and even after browning, it will add more water. Spice quantity is about half of what it should be. I grew up in Detroit. Trust the fat cook.
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 directions as instructed but eye balled the seasoning and just added things to taste as I was cooking. The seasoning is flexible but the technique I think is what makes this great. It results in a really nice soft (for lack of a better word) and uniform meat sauce with no big pieces. It might look gross while cooking but it comes together well in the end. I let most of the liquid cook out for a more dry sauce. So good.
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 again next month. Oh btw I omitted the celery salt since I did not have on hand but I will remember to add that the next time! Thanks Chef John!
