- Servings: 4-6
- Cook Time: 35 minutes
- Total Time: 35 minutes
|1½ lbs||Lean Ground Beef|
|½ cup||Dehydrated Onions|
|1 tsp||Granulated Garlic|
|3 Tbsp||Chili Powder|
|1 Tbsp||Prepared Mustard|
|2 tsp||Brown Sugar|
|1 Tbsp||Worcestershire Sauce|
|1× 6 oz can||Tomato Paste|
|1× 6 oz can||Water|
|Cayenne Pepper, to taste, optional|
|Kosher or Sea Salt, to taste|
|Freshly Ground Black Pepper, to taste|
|8-12||All Beef Hot Dogs|
|8-12||Hot Dog Buns|
|2 cups||Shredded Cheddar Cheese, optional|
|1||Large Yellow Onion, peeled and finely chopped (optional|
|1 jar sliced||Yellow or Jalapeno Peppers, optional|
In a large skillet over medium heat, cook the ground beef, stirring constantly, until crumbly. Add the butter, margarine, dehydrated onions, granulated garlic, chili powder, mustard, brown sugar, Worcestershire sauce, tomato paste and water, stirring to combine. Continue cooking until the sauce thickens, about 15 minutes. Taste and correct seasoning with salt, freshly ground black pepper and cayenne pepper. Lower heat to a simmer and continue simmering for 15 minutes longer. Taste again and correct seasoning. Cook hot dogs as desired; grilled, boiled, fried or microwaved.
Place the cooked hot dogs on plated, split hot dog buns, then spoon coney sauce over the hot dogs and optionally sprinkle with chopped onion, shredded cheddar cheese and sliced yellow or Jalapeno peppers. Serve immediately. The finished sauce may be placed in a lidded jar and stored in the refrigerator until ready to use. When ready to use, either reheat or allow to come to room temperature.
Use all beef hot dogs, the few pennies more they cost is more than made up for in taste. One of my fondest memories of growing up in Brooklyn, New York was going to Coney Island with my parents, riding the rides and gorging myself on Coney Dogs. It wasn't until years later that I found out Coney Dogs were really chili dogs, but I have to say no chili dog was ever as good as those Coney Dogs I ate with my mom and dad.