📍 Michigan
Detroit coney dog
A hot dog on a bun topped with a beanless beef chili, yellow mustard, and chopped raw onion.
- Preparation
- 15 min
- Cooking
- 30 min
- Waiting and resting
- 0 min
History
Despite its name, which evokes New York's Coney Island, this dog has been a Detroit icon since the early 20th century, created by Greek and Macedonian immigrants who opened 'coney' shops. The spiced ground-meat sauce sets the city's rival houses apart and is served around the clock.
Ingredients
Preparation
- 1
Cook the ground beef, breaking it up very fine, with the chili powder, cumin, paprika, and tomato puree.
- 2
Simmer over low heat until you have a thick sauce with no large lumps.
- 3
Heat the hot dogs by steaming or on the griddle and warm the buns.
- 4
Place each hot dog in its bun and cover it with the meat sauce.
- 5
Finish with a line of mustard and plenty of chopped onion.
Cooking tips
- Break up the beef as it cooks and check 71 °C before serving the sauce.
References to consult
References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.
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