Coney Island Dog, Detroit style consist of a steamed hotdog with a natural casing nestled into a soft bun and is topped with seasoned (no-bean) beef chili, yellow mustard and finely diced white onion. It is often offered as part of a menu of classic American Diner dishes and often at Coney Island restaurants. wikipedia
If you’re an out-of-towner visiting Coney Island, you won’t want to miss out on the quintessential New York experience of trying one of their famous hot dogs—the Coney Island version of a hot dog. The recipe varies from vendor to vendor, but the ingredient list is generally the same: hot dog, mustard, chili, and cheese sauce topped with onions.
Hot dogs were introduced to America by German immigrants in the 19th century and became popular at baseball stadiums and other outdoor venues. In 1871, Charles Feltman, a German immigrant, opened the first hot dog stand on Coney Island. He sold 3,684 dachshund sausages in a milk roll during his first year in business. Other vendors soon followed suit and the area became known as Coney Island after Feltman’s stand.
In the world of hot dogs, there is nothing quite like a Detroit hot dog. This delicious treat has been a staple of the New York City Boardwalk for generations, and its popularity has only grown in recent years. If you’re looking to enjoy a taste of this iconic dish, here’s the best recipe for an authentic Coney Island dog.
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PrintConey Island Dog
Essentially Detroit style coney dogs consist of a steamed hotdog with a natural casing nestled into a soft bun and is topped with seasoned (no-bean) beef chili, yellow mustard and finely diced white onion.
- Prep Time: :10
- Cook Time: :40
- Total Time: :50
- Yield: 8 1x
- Category: Lunch
- Method: Stove Top
- Cuisine: American
Ingredients
- 1 pound ground beef
- 1 cup diced white onion
- 2 cloves garlic, minced
- 1½ tablespoons chili powder
- 1½ teaspoons kosher salt, more or less to taste
- 1 teaspoon ground cumin
- 3/4 teaspoon paprika
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 1 pinch cayenne pepper
- 2 small pinches sugar
- 1 (15 ounce) can tomato puree, not tomato sauce
- 3 to 4 tablespoons yellow prepared mustard, or to taste – I use 4 Tbsp
- 8 hotdogs with natural casing, see notes
- 8 hotdog buns
- yellow mustard, for serving
- finely diced white onion, for serving
Instructions
- Place the ground beef, onion and garlic into a medium pot or dutch oven. Cook over medium heat, using a wooden spoon to break up the meat into very small crumbles.
- Once the meat is fully cooked (do not drain off fat) add in the spices, sugar, tomato puree and mustard and stir to combine. Reduce the heat to low, cover and simmer for 30 minutes stirring occasionally.
- Then uncover, stir and simmer for an additional 10 minutes to thicken the chili.
- Prepare the eight hot dogs until warmed through-out. Serve the hot dogs in warm hotdog buns and top with desired amount of chili, yellow mustard and minced white onion.