American · Lunch
Detroit coney dog
A Detroit coney dog features a natural-casing all-beef hot dog steamed and nestled in a soft steamed bun, topped with a loose beanless Greek-spiced beef chili sauce, yellow mustard and finely diced raw white onion. The chili leans on cinnamon, allspice and cumin for a Greektown-diner signature warmth.
$4
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
639Calories
30.2gProtein
41.4gFat
35.1gCarbs
8.2gSugar
3.3gFiber
1523mgSodium
115mgChol
14.8gSat Fat
580mgPotassium
95mgCalcium
4.5mgIron
2.8mcgVitamin B12
5.6mgVitamin C
rich-umami
all-time-classics
Instructions
1
Prep
Mince the ground beef finely, dice onion into two portions, and warm the oil in a small saucepan over medium heat for 1 minute.
2
Sauté the diced onion in the oil over medium heat for 2 minutes until soft and translucent, then add the ground beef.
3
Brown the beef over medium heat for 4 minutes, breaking it into fine crumbles with a spoon, until no pink remains.
4
Stir in chili powder, cumin, cinnamon, allspice and cayenne; cook over medium heat for 1 minute until fragrant and darker red.
5
Add beef stock and tomato paste, stir to combine, and simmer over low heat for 15 minutes until the sauce thickens to a loose paste-like consistency.
6
Steam the hot dog in barely simmering water over low heat for 5 minutes until heated through and plump.
7
Steam the bun over the pot for 30 seconds until warm and soft, then lay the hot dog inside the bun.
8
Spoon the warm chili sauce generously over the hot dog, drizzle with mustard, scatter the reserved diced onion over the top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.2 oz102g, 1 link all-beef natural-casing hot dog
- 22 hot dog bun
- 5.2 oz150g ground beef
- 1/2 cup120ml beef stock
- 2 tbsp2 tbsp tomato paste
- 2 tsp2 tsp yellow mustard, plus extra for topping
- 1 tsp1 tsp chili powder
- 1/2 tsp1/2 tsp ground cumin
- 1/2 tsp1/2 tsp ground cinnamon
- 1/4 tsp1/4 tsp allspice
- 1/4 tsp1/4 tsp cayenne
- 2 tbsp2 tbsp onion
- 4 tbsp4 tbsp onion
- 2 tsp2 tsp vegetable oil
- salt, to taste
