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Coney Island Hot Dogs
Amy
Your classic wiener and bun combo, but the meaty chili sauce is what separates these Coney Island Hot Dogs from all other hotdogs. Top it with some cheese, onions, and mustard and this is a recipe you’ll want to keep on file!
What You’ll Need
- Ground beef: Any kind of ground beef is great for this recipe, although I tend to do 85/15 or 90/10.
- Onion: I like to use yellow onions since they are slightly sweet, but any onion you have on hand will work great.
- Spices: This sauce comes to life with the spices: chili powder, cumin, slat, garlic powder, celery salt, and black pepper.
- Tomato sauce: This will give it it’s chili like texture that is saucy but not too saucy.
- Yellow mustard: A classic and fundamental ingredient to the coney dog. You’ll use this both in the chili sauce and on top.
- Worcestershire sauce: To give the sauce an extra pop of flavor.
- Hot dogs: Beef hot dogs are an essential for this recipe. My favorites are the ones from Costco!
- Shredded cheese: Shredding your own cheese with ensure ultimate meltiness, but you can use pre-shredded if that’s what you have on hand.
Let’s Make Coney Island Hot Dogs!
- Brown the ground beef with half of the chopped onions in a large skillet over medium-high heat, breaking it up as it cooks until no longer pink and the onion has softened, about 5 minutes.
- Season. Add in the chili powder, cumin, salt, garlic powder, and celery salt. Cook for another 3 minutes, stirring occasionally.
- Add tomato sauce, water, mustard, and Worcestershire sauce. Once the mixture comes to a boil, reduce the heat to low and simmer for 20 minutes until thickened. Add additional water, if needed, if the mixture becomes too thick.
- Warm the buns. While the sauce simmers, wrap the hot dog buns in foil and place them in the oven to heat through for about 10 minutes.
- Cook the hot dogs. Bring a large pot of water to a boil. Add the hot dogs and cook for 5-7 minutes until heated through.
- Assemble. To assemble, place a hot dog in each on the warmed buns and top with the chili. Sprinkle shredded cheese and finely diced onion on top, then finish with a squirt of yellow mustard. Serve immediately.
