Coney Island Hot Dogs
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.
- Serves: 8 persons
- 1½ pounds lean ground beef
- 2cups water, or more to taste
- ½cup diced onion
- ⅓cup ketchup
- 2tablespoons butter
- 2cloves garlic, crushed
- 2tablespoons chili powder, or more to taste
- 1½ teaspoons salt, or to taste
- 1teaspoon freshly ground black pepper, or to taste
- 1teaspoon ground cumin, or to taste
- ½teaspoon celery salt, or to taste
- 1pinch cayenne pepper, or to taste
- 8all-beef hot dogs
- 8hot dog buns
- ¼cup prepared yellow mustard, or to taste
- ¼cup diced onion, or to taste
Step 1Combine ground beef, water, 1/2 cup diced onion, ketchup, butter, garlic, chili powder, salt, black pepper, cumin, celery salt, and cayenne pepper together in a pot. Mix with a potato masher or spatula over medium-high heat until mixture has a finely ground consistency and begins to bubble, about 10 minutes.
Step 2Bring beef mixture to a simmer, reduce heat to medium-low, and cook, stirring occasionally, until sauce thickens and reduces, about 1 hour. Season with salt and pepper to taste.
Step 3Bring a large pot of water to a boil. Cook hot dogs in boiling water until heated through, 5 to 7 minutes.
Step 4Preheat oven to 350 degrees F (175 degrees C). Arrange hot dog buns on a baking sheet.
Step 5Cook buns in the preheated oven until soft and warm, 2 to 3 minutes.
Step 6Place 1 bun on a plate. Place a hot dog in the bun and top with meat sauce. Drizzle yellow mustard and diced onion over the meat sauce. Repeat with remaining hot dogs.