Heat the oil in a large skillet on medium-high heat. Add the ground beef and cook, stirring often to break it up into very fine morsels. Once the meat has cooked, reduce heat to medium.
Place chicken stock, tomato juice, bouillon cubes, cumin, chili powder, turmeric, paprika and flour into a blender and pulse until the ingredients are well mixed.
Pour the blended ingredients into the skillet and stir often as it heats and thickens. Once the sauce has thickened, purée four cups of it in the blender. Return the puréed sauce to the skillet, stir, and cover. Reduce the heat to minimum until you assemble the hot dogs.
Prepare the rest of the ingredients: finely chop the white onion, warm the hot dog buns and steam or boil the hot dogs until they plump up.
To assemble, place a cooked hot dog into a warmed bun and spoon a generous helping of the chili sauce across the top. Add a squiggly squeeze of prepared mustard and then a generous sprinkle of chopped onion. Serve immediately.
Coney Island Hot Dogs
Ingredients
CHILI SAUCE:
2 pounds lean ground beef
6 tablespoons canola oil
3 cups chicken stock
1½ cups tomato juice
3 chicken bouillon cubes
2 teaspoons ground cumin
2 tablespoons chili powder
2 teaspoons turmeric
2 tablespoons smoked paprika
8 tablespoons flour
HOT DOGS:
12 all-beef hot dogs, steamed
12 hot dog buns, warmed
TOPPINGS:
1 white onion, finely chopped
prepared mustard
Directions
Heat the oil in a large skillet on medium-high heat. Add the ground beef and cook, stirring often to break it up into very fine morsels. Once the meat has cooked, reduce heat to medium.
Place chicken stock, tomato juice, bouillon cubes, cumin, chili powder, turmeric, paprika and flour into a blender and pulse until the ingredients are well mixed.
Pour the blended ingredients into the skillet and stir often as it heats and thickens. Once the sauce has thickened, purée four cups of it in the blender. Return the puréed sauce to the skillet, stir, and cover. Reduce the heat to minimum until you assemble the hot dogs.
Prepare the rest of the ingredients: finely chop the white onion, warm the hot dog buns and steam or boil the hot dogs until they plump up.
To assemble, place a cooked hot dog into a warmed bun and spoon a generous helping of the chili sauce across the top. Add a squiggly squeeze of prepared mustard and then a generous sprinkle of chopped onion. Serve immediately.
Coney Island Hot Dogs
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Hot diggity! A meaty topping, fixings and cheese for some delicious Haute Dawgs!
The definitive haute dawg, enjoy these Coney Island Hot Dogs!
I had my very first CONEY ISLAND HOT DOGS in my teens, at the legendary Lafayette Coney Island in Detroit, Michigan. Now, in case you missed it, that was hot dogs, with an s. This one clarification is so important to understanding the popularity of this classic dish; it’s virtually impossible to eat only one CONEY ISLAND HOT DOG!
I’ve you’ve never been to DETROIT, you should really plan to go. The city is going through an inspiring renaissance, and there’s lots to do. From sporting events and museums to galleries, restos, shops, bars and brilliant public spaces, Motown has long been a favourite destination.
For those who can’t make it to Detroit, we thought we’d bring one of their most famous menu items to you. I tracked down the recipe for CONEY ISLAND HOT DOGS and wanted to share it with you.
Here are a few considerations:
The recipe will produce a very generous quantity of this delicious sauce. Don’t be shy when you spoon it onto your hot dogs – CONEY ISLANDS are meant to be messy. To keep for future use, you can freeze the sauce for up to three months.
We had a big discussion about making a few veggie dogs but decided against it. You have to use all-beef hot dogs when you prepare this. Kosher hot dogs such as Nathan’s Famous are especially delicious.
A few weeks back, we served these dogs to a group of friends. One guest was adamant about not wanting the chopped onion. I begged him to try the dog as they’re meant to be, and he agreed to try one bite. He ended up eating three hot dogs. The onion and prepared mustard are essential.
Trust me on this, these CONEY ISLAND HOT DOGS are like nothing else you’ve ever tried. Prepare them for a fun-loving – and hungry – crowd that appreciates good food. Everyone will love them!
Looking for something to serve them with? We think they’re perfect with nothing more than potato or tortilla chips but salads work too. Try your dogs with our CREAMY COLESLAW or our CLASSIC POTATO SALAD or my really popular CAESAR SALAD. All will pair perfectly.
Deliciously messy, these CONEY ISLAND HOT DOGS are quite simply the best! Ask for one, enjoy a second, and stop counting after three!
Heat the oil in a large skillet on medium-high heat. Add the ground beef and cook, stirring often to break it up into very fine morsels. Once the meat has cooked, reduce heat to medium.
Place chicken stock, tomato juice, bouillon cubes, cumin, chili powder, turmeric, paprika and flour into a blender and pulse until the ingredients are well mixed.
Pour the blended ingredients into the skillet and stir often as it heats and thickens. Once the sauce has thickened, purée four cups of it in the blender. Return the puréed sauce to the skillet, stir, and cover. Reduce the heat to minimum until you assemble the hot dogs.
Prepare the rest of the ingredients: finely chop the white onion, warm the hot dog buns and steam or boil the hot dogs until they plump up.
To assemble, place a cooked hot dog into a warmed bun and spoon a generous helping of the chili sauce across the top. Add a squiggly squeeze of prepared mustard and then a generous sprinkle of chopped onion. Serve immediately.
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