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Detroit Coney Dog

Meathead Goldwyn
These coney's have a very distinct chili sauce that sets them apart from other coneys around the country
Total Time 1 hr 30 mins
Course Main Course, Side Dish
Cuisine American
Servings 12 coneys


  • blender


  • 12 pork and beef frankfurters Look for long, skinny, mostly pork franks
  • 12 hot dog buns
  • 1 white onion small dice
  • Yellow Mustard ballpark is traditional
  • 1 lb ground chuck
  • 1/2 lb ground beef heart If you can't find or don't want, replace with more ground chuck
  • 3 tbsp AP Flour
  • 1 large onion chopped
  • 1 red bell pepper chopped
  • 3 cloves garlic minced
  • 4 tsp chili powder
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1 1/2 cups chicken or beef broth
  • 4 oz tomato paste
  • 2 tsp cider vinegar
  • 1/2 tsp hot sauce


  • Combine chili powder, paprika, cumin, oregano, salt, and pepper
  • In a large skillet over medium-high heat, cook ground beef and heart for 5 minutes or until browned. Be sure to stir as it cooks so it cooks evenly
  • Strain the meat, reserving 3 tbsp of fat in a small sauce pan and discarding the rest. Return the meat to the skillet. Whisk reserved fat together with flour over medium heat to create a roux. Cook until roux begins to brown, then whisk in stock, tomato paste, and vinegar.
  • Add onion, garlic, and bell pepper and cook for another 5 minutes
  • Move contents of the pan to the side and add spice mix. Toast spices for 2 minutes then add to meat mixture. (If you feel more comfortable, you can do this step in a small skillet to the side.
  • Add the roux to blender and puree until pasty, then mix into meat.
  • Split hot dogs down the middle without cutting all the way through. Brown the dogs on a griddle, frying pan, or preferably a grill.
  • Steam buns,
  • Add hot dog to bun, split side up. Add a line of mustard. Spoon on preferred amount of Coney sauce, and top with chopped onions.
Keyword Coney, Hot Dog