Detroit-Style Coney Dog

Detroit-Style Coney Dog

How do you feel about hot dogs? Because after one bite of a Detroit-Style Coney Dog, you’re about to feel pretty great. This is not your average backyard BBQ dog—it’s a saucy, savory, chili-loaded masterpiece. Think tender ground beef, perfectly seasoned with chili powder and cumin, simmered with onions and a touch of brown sugar for just the right balance. Slather it over your favorite hot dog (griddled or boiled—dealer’s choice), nestle it in a soft King’s Hawaiian bun, and finish with a zigzag of mustard and a sprinkle of chopped onions.
Pro tip: Napkins are not optional.

Ingredients

  • 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

Directions

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