Recipe by 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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1 1/2 pounds
lean ground beef
water, or more to taste
chili powder, or more to taste
1 1/2 teaspoons
salt, or to taste
freshly ground black pepper, or to taste
ground cumin, or to taste
celery salt, or to taste
cayenne pepper, or to taste
all-beef hot dogs
hot dog buns
prepared yellow mustard, or to taste
diced onion, or to taste
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
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.
Easy preparation, great taste with melted cheddar on top.
* Percent Daily Values are based on a 2,000 calorie diet.
Coney Island Hot Dogs
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 290
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