Coney Island Hot Dogs is a traditional American recipe (from Detroit) for a classic snack of a hot dog made of beef Wiener sausages in a hot dog bun served topped with a home-made beef chili and mustard. The full recipe is presented here and I hope you enjoy this classic American version of: Coney Island Hot Dogs.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic Detroit hot dog, topped with chili, onions and mustard.
Ingredients:
500g minced (ground) beef
8 hot dog buns
2 onions, finely chopped
2 garlic cloves, finely chopped
2 tbsp hot chilli powder
1 tbsp ground cumin seeds
150g (6 oz) tomato purée
1 tbsp American yellow mustard (and more for topping)
1 tbsp Worcestershire sauce
2 tsp brown sugar
8 beef hot dogs (in natural casings)
Method:
Place a large frying pan or skillet over medium-high heat and add the beef, half the onions and the garlic. Fry, breaking up the meat with a spatula, until the onions are soft and the meat is cooked through (about 5 minutes). Scatter over the chilli powder and the ground cumin then stir to combine and cook for 3 minutes more. At this point add 250ml water along with the tomato purée, mustard, Worcestershire sauce and brown sugar. Bring the mixture to a boil, reduce to a simmer and cook for about 20 minutes, or until thickened.
In the meantime, bring a pan of water to a boil. Add the hot dogs and cook for about 8 minutes or until plump and heated through. Wrap the rolls in foil, place in an oven pre-heated to 150°C and allow to warm through for about 15 minutes.
When all the components are done, place the hot dogs in the rolls and top with the chilli. Scatter over the remaining onions and a squeeze of mustard then serve.
