📝 About This Recipe
Transport your taste buds to the historic streets of Michigan and New York with this quintessential American classic. Unlike a standard chili dog, the Coney Island version features a distinctively savory, bean-free meat sauce with a fine texture and a hint of Greek-inspired spices. Topped with a sharp bite of raw onion and a snap of yellow mustard, it’s a masterclass in balanced textures and nostalgic fast-food flavors.
🥗 Ingredients
The Famous Coney Sauce
- 1 pound Ground Beef (80/20 lean-to-fat ratio for best flavor)
- 1.5 cups Water (to achieve the signature fine texture)
- 6 ounces Tomato Paste (one small can)
- 1/2 cup Yellow Onion (grated or very finely minced)
- 2 cloves Garlic (minced)
- 2 tablespoons Chili Powder (mild American style)
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Celery Salt
- 1 tablespoon Worcestershire Sauce
The Dogs and Buns
- 8 pieces Beef Frankfurters (natural casing preferred for 'the snap')
- 8 pieces Hot Dog Buns (top-loading or brioche style)
- 2 tablespoons Butter (unsalted, melted for steaming/toasting)
Classic Garnishes
- 1/4 cup Yellow Mustard (traditional French's style)
- 1 small White Onion (finely diced for topping)
👨🍳 Instructions
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1
In a large saucepan or skillet, combine the raw ground beef and 1.5 cups of water. Use a whisk or potato masher to break the meat into very fine crumbles before turning on the heat.
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2
Bring the meat and water mixture to a gentle boil over medium heat, stirring constantly to ensure the meat stays finely textured and doesn't form large chunks.
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3
Stir in the grated onion, minced garlic, tomato paste, chili powder, cumin, smoked paprika, celery salt, and Worcestershire sauce.
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4
Reduce the heat to low and let the sauce simmer uncovered for 35-45 minutes. The goal is a thick, meaty consistency where the water has mostly evaporated but the sauce remains moist.
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5
While the sauce simmers, finely dice your white onion for the garnish and set aside in a small bowl.
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6
Prepare the hot dogs. For an authentic experience, simmer the beef franks in water for 5-7 minutes until plump, or grill them if you prefer a smoky char.
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7
Lightly brush the insides of the buns with melted butter. Steam them briefly over the simmering hot dog water or toast them lightly in a pan until just warm and soft.
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8
Taste the Coney sauce and adjust the salt or spice levels if needed. It should be savory and thick enough to stay on the dog without running.
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9
Place a hot dog into each warm bun.
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10
Generously ladle the warm Coney sauce over the hot dog, covering it from end to end.
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11
Apply a single, continuous squiggle of yellow mustard directly over the meat sauce.
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12
Finish by sprinkling a generous amount of finely diced white onions over the top. Serve immediately while hot.
💡 Chef's Tips
The secret to authentic Coney sauce is the fine texture; never brown the meat first, always start by mixing it with cold water to prevent clumping. Use natural casing hot dogs—that 'snap' when you bite into them is the hallmark of a high-quality Coney. If the sauce is too thin, continue simmering; if it gets too thick, add a splash of beef broth to loosen it up. For a truly Michigan-style 'Flint' Coney, make the sauce even drier and use a mixture of ground beef and ground heart if you can find it. Avoid using 'Chili' from a can; the bean-free, spice-forward profile of homemade sauce is what defines this dish.
🍽️ Serving Suggestions
Serve with a side of crispy crinkle-cut fries or classic potato chips. A cold cream soda or root beer perfectly complements the salty, savory flavors. Offer a side of creamy coleslaw to cut through the richness of the meat sauce. Pair with a classic American lager for the ultimate backyard feast. Provide extra napkins—a good Coney is meant to be a little messy!