A Detroit-style Coney Island beef-and-pork hot dog features a creamy, beefy chili sauce topped with mustard and lots of chopped onions. The name originated with the Greek and Macedonian immigrants who came to the United States through New York in the early 1900s. They observed the successful hot dog stands of Coney Island before settling around the country and opening their own establishments, calling them “Coney Islands.” Although the style of hot dog commonly sold in New York was relatively unadorned, the new Coney Island restaurateurs usually topped hot dogs with a meaty chili sauce inspired by cooking traditions from their home countries.
Make ahead: The chili sauce can be prepared and refrigerated for up to 3 days in advance, or frozen for up to 1 month. Reheat over medium-low heat; if the fat separates, stir in water, 1 tablespoon at a time, until recombined.
Where to buy: Dearborn and Koegel’s hot dog brands can be ordered online.
Ingredients
Servings: 4 (makes 4 hot dogs)
Directions
Total: 1 hour 5 mins
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Step 1
Make the chili sauce: In a small (2- or 3-quart) saucepan, combine the beef and water, and stir with a fork until the beef is broken into very small pieces. Stir in the onion, saltines, tomato paste, Worcestershire, paprika, chili powder, granulated garlic, onion powder, salt, pepper, sugar and allspice until combined.
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Step 2
Set the saucepan over medium-high heat and bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the sauce is creamy and has the consistency of thick gravy, about 30 minutes. Remove from the heat and cover to keep warm. You should have about 1 1/2 cups.
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Step 3
Make the hot dogs: In a medium (10-inch) nonstick skillet over medium heat, heat the oil until shimmering. Add the hot dogs and cook until browned all over, rolling or turning as needed, 8 to 10 minutes total. Transfer to a plate.
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Step 4
Working in batches as needed, slightly open the buns and add them to the skillet so the inside can toast. Cook until warmed and lightly toasted on the inside, about 1 minute. Transfer to a platter and place the hot dogs in the buns. Distribute the chili sauce evenly among the hot dogs (about 1/3 cup each). Top with mustard and sprinkle with the onions. Serve immediately.
Substitutions
Dearborn and Koegel’s are the preferred brands of hot dogs here. If you can’t find them, look for dogs that are a blend of beef and pork and have a natural casing, which is essential to achieve the signature snap of a Detroit-style Coney dog.
Vegan? >> Use vegan hot dogs and ground meat.
Gluten-free? >> Look for gluten-free hot dog buns.
Notes
The saltines can be crushed by hand; any large pieces will disintegrate.
