Recipes

Detroit Coney Dog

Name: Detroit Coney Dog
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 tablespoon canola or olive oil; 1 pound ground beef; 1 tablespoon chili powder, preferred brand Gebhardt; 1 teaspoon celery seed (about 1/3 palmful); 1 teaspoon ground cumin (about 1/3 palmful); 1 onion, finely chopped; 3 large cloves garlic, chopped; 2 tablespoons light brown sugar; 2 tablespoons tomato paste; 1 tablespoon yellow mustard, plus more for serving, preferred brand Plochman’s; 3/4 cup beef stock; 8 beef and pork hot dogs with natural casings; 8 premium hot dog rolls; 1 small white onion, chopped; Salt and pepper

Posted On September 17, 2020 Rachel Ray

Detroit Coney Dog

Recipe by Rachel Ray Cuisine: Hot DogDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Its topping of an all meat, bean less chili, diced white onions, and yellow mustard distinguishes it from being anything but an ordinary hot dog.

Ingredients

1 tablespoon canola or olive oil
1 pound ground beef
1 tablespoon chili powder, preferred brand Gebhardt
1 teaspoon celery seed (about 1/3 palmful)
1 teaspoon ground cumin (about 1/3 palmful)
1 onion, finely chopped
3 large cloves garlic, chopped
2 tablespoons light brown sugar
2 tablespoons tomato paste
1 tablespoon yellow mustard, plus more for serving, preferred brand Plochman’s
3/4 cup beef stock
8 beef and pork hot dogs with natural casings
8 premium hot dog rolls
1 small white onion, chopped
Salt and pepper

Directions

In a large skillet, heat the oil, one turn of the pan, over medium-high. Add the beef and cook, stirring and breaking it up with a spoon, until browned and finely crumbled, about 4 minutes; season with salt and pepper. Add the chili powder, celery seed and cumin; stir until the spices are toasted, about 1 minute. Add the onion and garlic, and cook, stirring often, until softened, 2-3 minutes longer. Add the brown sugar, tomato paste and mustard; stir until combined. Add the stock and 3/4 cup water, and let simmer, stirring occasionally, until thickened, about 15 minutes.
In a large saucepan, cover the hot dogs with water; bring to a simmer and cook until heated through, about 5 minutes. (Or, if you like your dogs with extra-snappy casings, heat a griddle pan over medium-high and grill the hot dogs, turning, until heated through, about 5 minutes.)
Place the dogs in rolls. Top with chili sauce, a zigzag of mustard and some chopped onions.