Coney Island Hot Dog Recipe
Classic American Coney Island hot dogs topped with a spiced beef chili. Adapted from Every Day with Rachael Ray, April 2010.
Ingredients
| 1 lb | 455 g | ground beef |
| 1/2 cup | 120 ml | diced yellow onion |
| 2 1/2 tablespoons | 38 ml | chili powder |
| 1 tablespoon | 15 ml | cumin |
| 1/2 teaspoon | 2.5 ml | salt |
| 1/2 teaspoon | 2.5 ml | garlic powder |
| 1/2 teaspoon | 2.5 ml | celery salt |
| 8 oz | 225 g | tomato sauce |
| 1/4 cup | 60 ml | water |
| 1 tablespoon | 15 ml | yellow mustard |
| 1 tablespoon | 15 ml | Worcestershire sauce |
| 8 | hot dog buns | |
| 8 | hot dogs | |
| — | Shredded cheese, finely diced onion, and yellow mustard, for serving |
Instructions
- Place a large skillet over medium-high heat and add the ground beef and the onion. Cook, breaking up the beef as it cooks, until the beef is browned and the onion is soft. Stir in the chili powder, cumin, salt, garlic powder, and celery salt and cook for an additional 3 minutes. Stir in the tomato sauce, water, mustard and Worcestershire sauce. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until thickened. (If the chili becomes too thick, add more water to loosen it up.)
- While the sauce is simmering, heat the oven to 300ºF. Wrap the buns in foil and place in the oven and bake until heated through, about 10 minutes.
- Put the hot dogs in a large saucepan and cover with water. Bring to a boil and cook the hot dogs until they are heated through, 5-8 minutes.
- To serve, place the hot dogs in the buns and top with the chili. If desired, top the chili with shredded cheese, finely diced onion and yellow mustard.
Recipe Notes: Adapted from Every Day with Rachael Ray April 2010. Nutrition information provided as an estimate only. Various brands and products can change the counts.