How to make a Coney Island Chili Dog (Recipe)
Hotdog recipe, coney island chili dog recipe
Here is a very close replica to the famous Coney Island chili dog from Michigan. I really enjoyed this dog, and hope you give it a try. I also hoped you have enjoyed my hot dog series, and I will be posting more hot dogs to this playlist in time, but this will be the last one for now. I have other projects I need to get started on. Enjoy :)
I have had a few people ask me about the onion chopper I'm using in this video. You can order it from Amazon.com by following this link:
Ingredients
FOR CHILI
Onions 1 , finely chopped
96% lean ground beef 1 Pound
Garlic 2 Clove (10 gm), chopped
Oil 1 Tablespoon
Chili powder 2 Tablespoon
Cumin powder 1 Tablespoon
Water 1 Cup (16 tbs)
Canned tomato paste 6 Ounce (1 Can)
Salt 1⁄2 Teaspoon
Prepared yellow mustard 1 Tablespoon
Worcestershire sauce 1 Tablespoon
Brown sugar 2 Teaspoon
FOR OTHER INGREDIENTS
Frankfurter sausages 6
Hot dog buns 6
Mustard sauce 6 Tablespoon
Chopped onion 3⁄4 Cup (12 tbs)
Directions
MAKING
For Chili
1. Heat oil in a pan and stir in ground beef. Add half of the chopped onions, chopped garlic and let it cook.
2. When the meat changes color and starts to release water, add chili powder and cumin powder. Mix and cook for 3 more minutes.
3. Pour in water and tomato paste, blend it well. Season with salt.
4.Thereafter mix in prepared yellow mustard, worcestershire sauce and brown sugar. Let it simmer for 5 minutes or until of desired thickness. Keep the chili aside.
For buns and frankfurters
5. Steam the frankfurters for 4 minutes. In the same steamer, place the hot dog buns and steam for a couple of minutes.
SERVING
6. Place a frankfurter in the middle of the bun, cover the sausage with chill. Drizzle some mustard sauce over the top and garnish with chopped onions. Repeat with the rest of the buns and enjoy.
Nutrition Facts
Serving size
Calories 570 Calories from Fat 247
% Daily Value*
Total Fat 29 g44%
Saturated Fat 8.5 g42.5%
Trans Fat 0 g
Cholesterol 96.1 mg
Sodium 1446.4 mg60.3%
Total Carbohydrates 44 g14.7%
Dietary Fiber 4.8 g19.2%
Sugars 12.1 g
Protein 33 g67%
Vitamin A 42.6% Vitamin C 25.1%
Calcium 30.8% Iron 35.9%
*Based on a 2000 Calorie diet
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Music courtesy of Audio Network
Flint Style Coney Sauce Recipe
Flint Michigan style coney sauce for hot dogs. Best on a steamed bun with a skin on vienna.
Southern Style Hot Dog Chili Sauce | Ray Mack's Kitchen and Grill
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Southern Style Hot Dog Chili Sauce Recipe
Ingredients:
1 Lb. ground beef (85-15)
2 cups water
1/8 cup ketchup
1 tablespoon hot sauce
1/2 chopped onion
1/2 tablespoon salt
1/2 tablespoon black pepper
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
1 tablespoon Worcestershire sauce
1/2 tablespoon paprika
2 tablespoon chili powder
2 tablespoon tomato paste
1 tablespoon sugar
Directions:
1. using a deep pot, cover ground beef with water and break it up into fine pieces. Next, add all of the ingredients except for the tomato paste. bring the pot to a boil using med high to high heat.
2. Cook on high heat and bring the pot to a simmer, cook until the water reduce.
3. add tomato paste when the water is reduced in size, cook until the chili sauce is thick.
4. serve on hot dogs, hamburgers, even fries.
5. If you have any chili leftover, store in the freezer for later use.
Checkout the CREAMY COLESLAW RECIPE:
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Original Old Time Hot Dog Chili Recipe...Delicious! Also A Greatful Thank You Message.
This hot dog chili recipe dates back many years ago when a lady I go to church with worked at a diner and would make the chili for the diners use. It is really delicious and can be used on many different foods. I hope you enjoy and thank you for watching.
For snail mail correspondence:
Jan Creson
2045 Adare Court
Newton, NC 28658
Dad’s Secret Hot Dog Sauce (Hot Dog Chili)
Dad’s Hot Dog Sauce
5 pounds hamburger
2 - 46 ounce cans tomato juice
5 teaspoons salt
3 large onions, diced
salt for the onions
1/2 cup chili powder
1 teaspoon pepper
1/4 cup sugar
1 can tomato paste
Place hamburger meat, one can of tomato juice, and salt in a large kettle.  Mix together with your hands, as if making a meatloaf. The meat should be mushy. Cook over medium heat to gently bubbling. Simmer until the meat is no longer pink. Stir often so it doesn’t stick.
While the hamburger is cooking, place onions, salt, and 1/2 cup of water in a sauce pan and cook until almost tender. Do not overcook or the onions will be mushy. Set aside, but do not drain the liquid off of the onions.
Once the hamburger is done, drain the grease off of the hamburger.  Return the hamburger meat to your kettle. Add in the chili powder, black pepper, and sugar. Stir and mix these in really well. Add the onions with the water and about half of the other can of tomato juice and the tomato paste. Stir until all of this is well incorporated.
Cook gently until thickened enough for your hot dog sauce. It will continue to thicken a little as it cools. 
This pairs well with
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#hotdog #hotdog #chilidogs #cookout
My secret to the BEST Chili Dogs!
1. A thick, molten chili sauce that's smoother than your everyday chili con carne, designed to function as a sauce that smothers your hot dog
2. Skip the cheap footy franks. Go for a good smoke European sausage! Think - smoke Kranksky, bratwurst, bockwurst, half-smokes (Washington!), German, Polish, Austrian smoked sausages.
3. Melted cheese. I mean, cheese.
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