Coney Island Style Chili Dogs
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.
Ingredients
Chili Dogs
- 8 ea Hot Dog Buns Split top
- 8 ea Frankfurters Preferably with natural casing
- 2 cup Hot Dog Chili See recipe below
- .5 cup Yellow Mustard
- 1 cup Onion White, chopped
Hot Dog Chili
- 2 lb Ground Beef 80/20
- 2 cup Water To use first
- 2 tbsp Chili Powder
- 1 tsp Salt Morton Coarse Kosher Salt
- .5 tsp Cumin Ground
- .5 tsp Oregano Dried
- .5 tsp Garlic Granulated
- 1 can Tomato Sauce 14.5 Oz
- .5 tsp Onion Granulated
- .5 tsp Black Pepper Ground
Instructions
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
Tried this recipe?Let us know how it was!
