Coney Island Style Chili Dogs
Coney Island Style Hotdogs
When I don't have coleslaw, this is my next favorite option for hotdogs, or with Saurkraut? I can't decide. Anyway, if you can't choose either, try them all.
This is a version without the slaw.
I buy the 24 Nathans Franks at Sam's and keep them in the fridge in Rubbermaid Brilliance containers. My favorite hotdog is Sabrett's frankfurters. I will buy these at the Restaurant Depot if I'm having a party or the family over because they are packed in a greater quantity.
When it comes to hotdog size, it depends on who you are serving, but most store-packaged hotdogs come in an 8/1 size. That is 8 franks per pound. If the frank is bun-length, that is a good-sized hotdog.
I also keep the slaw and chili in the Brilliance containers, and I can enjoy chili slaw dogs anytime I want to unless I've eaten it all.
In Atlanta, we have the world's largest drive-in restaurant called The Varsity. Chili slaw dogs are one of my favorite items at this restaurant, and the recipes I have for the components get me very close to my Varsity experience.
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The chili dog in this recipe is based on a beanless soupy meat chili. I never understood chili with beans on a hotdog. Like the Coney Island dog, this mixture smothers the dog and soaks into the bun. Try them with yellow mustard and chopped white onions.
- 8 Each Hot Dog Buns (Split top)
- 8 Each Frankfurters (Preferably with natural casing)
- 2 cups Hot Dog Chili (See recipe below)
- .5 cups Yellow Mustard
- 1 cup Onion (White, chopped)
- 2 pounds Ground Beef (80/20)
- 2 cups Water (To use first)
- 2 tablespoons Chili Powder
- 1 teaspoon Salt (Morton Coarse Kosher Salt)
- .5 teaspoons Cumin (Ground)
- .5 teaspoons Oregano (Dried)
- .5 teaspoons Garlic (Granulated)
- 1 can Tomato Sauce (14.5 Oz)
- .5 teaspoons Onion (Granulated)
- .5 teaspoons Black Pepper (Ground)
- Taco Meat Instructions
Heat a large cast-iron pan or Dutch oven on medium heat. You can use regular cast iron or enamel coated.
When the pan or pot is hot, place the entire amount of ground beef in the pan. Add 2 cups of water and break down the meat in the pan with a wooden spoon as it cooks.
Stir occasionally and when there is no more pink color in the beef.
Add the seasoning ingredients to the beef in the pan and stir well.
Stir in 1 cup of water and 1 can of tomato sauce and simmer on low until there is barely any liquid left.
You can use it immediately on your hotdogs or burgers. Or, let it cool, then portion it into vacuum seal bags to freeze for later
