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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 9g||43%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 2g||8%|
|Total Sugars 6g|
|Vitamin C 3mg||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The hot dog—a simple bun and wiener—is a New York invention, first sold on the boardwalk at Coney Island. But coney, in lowercase, is a version of a hot dog with a soupy beef sauce and sometimes other toppings.
Click Play to See This Coney Island Hot Dog Sauce Come Together
Although one might instantly place the coney hot dog in Brooklyn, its true origin is in Michigan. Attributed to Greek and Macedonian immigrants who came to the United States via Ellis Island, learned about the plain hot dog in New York and then moved up north and west to settle, the coney dog is now a zealously preserved treasure in Detroit, where Greek diners serve it proudly.
Many recipes claim to be the original, with a variety of ingredients having room in the dish. Regardless of the “originality” of the recipe, all coney dogs are as delicious as the next. Our flavorful and spice-filled version is easy to prep and cook, so make bigger batches and freeze for later use. Our complete recipe has the ingredients for the sauce and the instructions for assembling these tasty dogs.
“The seasoning in this sauce is fantastic. You get a hint of each spice in each bite, and it’s a great topping with the hot dog. The mustard’s zing, fresh onions, and cheese finish it off perfectly. The recipe makes a lot of sauce, so you’ll likely have leftovers unless feeding a crowd.” —Colleen Graham
For the Sauce:
2 tablespoons olive oil, or any vegetable cooking oil
1 pound ground beef, preferably 85% lean
1 large onion, finely chopped
2 tablespoons chili powder
1/2 teaspoon kosher salt, or more to taste
1/2 teaspoon garlic powder
1/4 teaspoon ground allspice
1/4 teaspoon ground mustard
1/4 teaspoon freshly ground black pepper, or to taste
1/8 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/4 cup tomato paste
2 cups water
For the Hot Dogs:
12 to 16 hot dogs
12 to 16 hot dog buns
For the Toppings:
2 large onions, finely chopped
Prepared yellow mustard, to taste
1 cup shredded cheddar cheese, optional
Make the Beef Sauce
Gather the ingredients.
Heat the oil on medium-high heat in a large skillet. Add the beef, stirring frequently, until well browned.
Drain liquids and juices from the skillet, but keep beef in pan.
Add onion, chili powder, salt, garlic powder, allspice, ground mustard, black pepper, cumin, cinnamon, cayenne pepper, tomato paste, and water. Stir to mix thoroughly.
Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, for 1 hour. Continue to cook until the sauce is to your desired thickness, up to 1 hour more, but remember that coney traditionally is thin and soupy.
Adjust the seasoning with salt and pepper, if desired. Remove from the heat, cover, and set aside.
Prepare the Hot Dogs and Buns
Gather hot dogs and buns.
Grill, steam, or boil the hot dogs.
Steam or toast the buns.
Assemble the Coney Dogs
Place a cooked hot dog in steamed or toasted hot dog bun. Top with about 2 tablespoons of sauce, or enough to cover length of hot dog.
Sprinkle 1 to 2 tablespoons of chopped onion over ground beef mixture.
Drizzle mustard to your liking over the hot dog.
Top with shredded cheddar cheese, if using.
Repeat with the remaining hot dogs.
- For a finer textured sauce, pulse the ground beef in the food processor or use a potato masher to mash the beef as you cook it.
How To Store
- Cook as many hot dogs as you need and save the leftover coney sauce for later. It will keep well when refrigerated in an airtight container for two to three days and can be frozen for two months.
What Is the Difference Between Chili Sauce and Coney Sauce?
Despite similarities among the ingredients, chili and coney sauces are actually very different. Let’s start with the similarities: Beef and some of the spices and vegetables, like cumin and onions.
So what’s so different? For one, texture. Coney is more of a condiment than it is a dish. Chili is thick, filling, and can stand as a main on its own; it’s spoonable. Coney sauce is traditionally very thin: You should be able to drizzle it on the hot dog, and if spooned on a plate, it will spread everywhere. Chili on a plate will look like a mound, while coney on a plate will look like a mess.
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