Detroit Coney Dog
A natural-casing hot dog topped with a loose, seasoned meat sauce, mustard, and raw onion.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 420 kcal
Equipment
- •Saucepan
- •Griddle
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 26
- carbs
- 28
- protein
- 17
- calories
- 420
Instructions
- 1
Cook the ground beef with half of the diced onion until browned and crumbly.
- 2
Stir in the tomato paste, chili powder, and cumin. Cook for 2 minutes.
- 3
Add the beef broth and simmer uncovered for 30 minutes. Mash the meat until it turns into a loose, smooth sauce.
- 4
Grill or steam the hot dogs until they are hot all the way through.
- 5
Steam the buns for a few seconds until soft and warm.
- 6
Put a hot dog in each bun. Spoon plenty of the meat sauce over each one.
- 7
Add a line of mustard on top. Sprinkle with the rest of the diced onion.
Chef's tips
The meat sauce should be very smooth and fine, not chunky. You can make it a day ahead because the flavor gets even better overnight.
Storage
Refrigerate meat sauce up to 4 days or freeze up to 2 months.
Reheating
Reheat sauce gently in a saucepan, adding a splash of broth if too thick.
Common mistakes to avoid
- •Leaving the meat sauce chunky instead of mashing it fine.
- •Skipping the bun steaming step, which leaves the buns dry and stiff.
Serving suggestions
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