Detroit-Style Coney Dog

• 1 Tablespoon canola or olive oil
• 1 pound ground beef
• Salt and pepper
• 1 rounded Tablespoon chili powder
• 1 teaspoon celery seed
• 1 teaspoon ground cumin
• 1 onion, finely chopped
• 3 large cloves garlic, chopped
• 2 Tablespoons (packed) light brown sugar
• 2 Tablespoons tomato paste
• 1 Tablespoon yellow mustard, plus more for serving
• 3/4 cup beef stock
• 8 hot dogs, such as Hebrew National
• 8 hot dog buns, such as King’s Hawaiian
• 1 small white onion, chopped

In a large skillet, add one turn of the pan of oil and heat over medium-high heat. When hot, add the ground beef to the pan and break up beef with a spoon until browned and finely crumbled. Season beef with salt, pepper, chili powder, celery seed, and cumin. Stir for about 1 minute until the spices are toasted. Then add the onion and garlic and stir for about two to three minutes until softened. Add the brown sugar, tomato paste, and mustard and mix to combine. Add the stock and 3/4 cup water and let simmer, stirring occasionally, until thickened which will take about 15 minutes.

In a large saucepan, cover the hot dogs with water. Bring to a simmer and cook for about five minutes or until heated through. If you like your dogs crisp, heat a griddle pan over medium-high and grill the hot dogs for about five minutes.

Place the dogs in rolls. Top with the chili sauce, a zigzag of mustard, and some chopped onions.

This recipe courtesy of our Feedback sponsors, Hebrew National, King's Hawaiian