Coney Island Hot Dog Recipe
Classic Coney Island Hot Dogs are the perfect snack for summer, game day or just a leisurely weekday dinner! Hot dogs topped with chili sauce, mustard, onions and sometimes cheese are simple to whip up in minutes.
Servings: 8
Cost: $10
Equipment
- saucepan
Ingredients
For the Chili Sauce:
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 4 ounces sweet Italian sausage casing removed
- 1 cup chopped sweet onion
- 2 garlic cloves minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon smoked paprika
- 3 tablespoons tomato paste
- 1 15 ounce can tomato sauce
- 2 tablespoon brown sugar
- 1 tablespoon instant espresso powder
- 1 tablespoon apple cider vinegar
- salt and pepper to taste
For the Hot Dogs:
- 8 all-beef Hot Dogs boiled or grilled
- 8 Hot Dog Buns toasted
Toppings:
- 1 cup diced onion
- 1/4 cup yellow mustard
- 1 cup grated cheddar cheese optional
Instructions
For the Chili Sauce:
- Heat the olive oil in a large pot over medium heat. Add the ground beef and sausage to the pot breaking it up into small pieces with a fork. The smaller the pieces, the better your chili will be!
- Continue cooking the meat until browned and no longer pink, approximately 7-8 minutes. Using a slotted spoon, remove the meat from the pot and transfer to a large bowl. Drain off all but 2 tablespoons of fat.
- Add the onion to the pot with the reserved fat. Cook the onion for 3-4 minutes or until softened. Stir in the garlic and continue cooking for 1 minute.
- Add the chili powder, cumin, garlic powder, cayenne, paprika and tomato paste to the onion mixture stirring to combine. Continue to cook the onions until the tomato paste turns a deep Burgundy color, approximately 2-3 minutes.
- Stir in the tomato sauce, brown sugar, espresso powder and vinegar. Return the beef and sausage back to the pot and stir to combine.
- Season with salt and pepper, to taste. Turn the heat to low and simmer for 10 minutes.
- Check for seasoning again adding salt and pepper, if necessary.
To assemble:
- Toast the hot dog buns under the broiler or on a grill.
- Add the hot dog to the bun and spoon the chili sauce across the top.
- Top with mustard, a sprinkle of onion and cheese.
- Serve immediately.
Notes
Hot Dog Chili Sauce can be made up to 5 days in advance and stored in an airtight container in the refrigerator. Reheat before serving.
Nutrition
Calories: 523kcal | Carbohydrates: 35g | Protein: 29g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 1356mg | Potassium: 733mg | Fiber: 3g | Sugar: 12g | Vitamin A: 898IU | Vitamin C: 9mg | Calcium: 221mg | Iron: 5mg