Description
Coney Island Chili Dogs are a classic American diner staple, featuring grilled or steamed hot dogs nestled in soft buns, generously topped with a distinctive, savory, and slightly sweet meat sauce (chili) that is typically bean-less and finely ground. Often garnished with raw chopped onions and yellow mustard, they offer a nostalgic taste of summer and boardwalks.
Ingredients
Scale
- For the Coney Sauce:
- 1 tablespoon olive oil
- 1 pound lean ground beef (80/20 or 85/15 recommended)
- 1 large yellow onion, finely minced
- 2 cloves garlic, minced
- 1 (8 ounce) can tomato sauce
- 1/2 cup water or beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 teaspoon yellow mustard (prepared)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon light brown sugar (or to taste)
- Salt and freshly ground black pepper to taste
- For the Hot Dogs & Assembly:
- 8–10 all-beef hot dogs
- 8–10 hot dog buns (steamed or lightly toasted)
- 1/2 cup finely diced raw yellow onion, for topping
- Yellow mustard, for topping
Instructions
- Make the Coney Sauce:
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until no longer pink and finely crumbled. Drain off any excess grease.
- Add the finely minced onion to the skillet with the beef and sauté for 5-7 minutes until softened and translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
- Stir in the tomato sauce, water (or beef broth), chili powder, cumin, smoked paprika, cayenne pepper (if using), onion powder, garlic powder, yellow mustard, Worcestershire sauce, and brown sugar. Mix thoroughly.
- Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the more the flavors will meld. Taste and adjust seasonings (salt, pepper, brown sugar, chili powder) as needed. The sauce should be thick enough to cling to the hot dog.
- Prepare the Hot Dogs:
- Grill, pan-fry, or steam the hot dogs according to your preference until heated through and lightly browned/charred if desired.
- Lightly toast or steam the hot dog buns.
- Assemble the Coney Dogs:
- Place a cooked hot dog in each bun.
- Spoon a generous amount of warm Coney sauce over each hot dog.
- Garnish immediately with finely diced raw yellow onion and a zigzag of yellow mustard.
- Serve hot.
Notes
- The key to authentic Coney Island chili is a very fine, almost saucy ground meat. You can achieve this by using a potato masher to break down the beef further while it simmers, or by pulsing cooked beef briefly in a food processor (be careful not to turn it into a paste).
- For a richer flavor, use beef broth instead of water in the chili.
- Prepare the Coney sauce a day in advance; the flavors deepen overnight. Reheat gently on the stovetop, adding a splash of water or broth if needed to thin it out.
- The hot dogs should be all-beef for the classic taste.
- Adjust the spiciness of the chili by increasing or decreasing the cayenne pepper.
- Serve with sides like french fries, onion rings, or coleslaw.
Nutrition
- Serving Size: 1 hot dog with chili
- Calories: 350-550 (highly variable based on hot dog brand, bun type, and chili portion)
- Sugar: 8-15g
- Sodium: 700-1200mg
- Fat: 20-35g
- Saturated Fat: 8-15g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 25-40g
- Fiber: 2-4g
- Protein: 20-30g
- Cholesterol: 50-80mg
Keywords: Coney Island, Chili Dog, Hot Dog, American Classic, Diner Food, Chili Sauce, Beef Chili, Summer Food