Your classic wiener and bun combo, but the meaty chili sauce is what separates these Coney Island Hot Dogs from all other hotdogs. Top it with some cheese, onions, and mustard and this is a recipe you'll want to keep on file!

These hot dogs remind me of carnivals and summer boardwalks! Some other Fair foods that you might enjoy are Fresh Squeezed Homemade Lemonade, Homemade Soft Pretzels with Mustard Cheese Dip, and Corn Dog Mini Muffins!

Coney Dogs topped with cheese and mustard on parchment paper

Welcome to Michigan Week where I'm sharing some of my favorite recipes for this portion of the American Eats Series! We're celebrating with packzi (polish filled donuts!) and coney dogs!

If you are wondering why I'm sharing a recipe that originated in Brooklyn with a collection of Michigan recipes, that's totally understandable! But back in the day a large group of immigrants from NY brought a love of these Coney Island hot dogs to Michigan during their travels, making them a Detroit favorite. Now they are one of the foods that Michigan is most famous for, despite retaining the New York namesake!

You can leave the ketchup in the fridge because this hot dog is perfectly spiced and full of flavor. Another thing that distinguishes the coney dog from other hot dogs is the mustard and chopped onions served on top of the meat sauce.

There might be debate about other possible toppings, but one thing that everyone does agree on is that the classic meat sauce served on top is what separates this hot dog from your typical chili dog.

A coney island hot dog topped with chopped onions mustard and cheese on a baking sheet

My family tends to be pretty basic when it comes to hot dogs (I'm the one who loads them up with sauerkraut, onions, and J Dawgs Sauce), so I wasn't sure how well these would go over, but everybody LOVED them.

Even the mustard haters, even the ones who don't like onions - seriously, these coney island hot dogs were a HUGE hit and I was glad we had some leftovers for lunch the next day!

What You'll Need

  • Ground beef: Any kind of ground beef is great for this recipe, although I tend to do 85/15 or 90/10.
  • Onion: I like to use yellow onions since they are slightly sweet, but any onion you have on hand will work great.
  • Spices: This sauce comes to life with the spices: chili powder, cumin, slat, garlic powder, celery salt, and black pepper.
  • Tomato sauce: This will give it it's chili like texture that is saucy but not too saucy.
  • Yellow mustard: A classic and fundamental ingredient to the coney dog. You'll use this both in the chili sauce and on top.
  • Worcestershire sauce: To give the sauce an extra pop of flavor.
  • Hot dogs: Beef hot dogs are an essential for this recipe. My favorites are the ones from Costco!
  • Shredded cheese: Shredding your own cheese with ensure ultimate meltiness, but you can use pre-shredded if that's what you have on hand.
beef hot dogs, cheddar cheese, a plate of spices, hot dog buns, tomato sauce, Worcestershire sauce, mustard, an onion, ground beef

Let's Make Coney Island Hot Dogs!

  1. Brown the ground beef with half of the chopped onions in a large skillet over medium-high heat, breaking it up as it cooks until no longer pink and the onion has softened, about 5 minutes.
  1. Season. Add in the chili powder, cumin, salt, garlic powder, and celery salt. Cook for another 3 minutes, stirring occasionally.
  2. Add tomato sauce, water, mustard, and Worcestershire sauce. Once the mixture comes to a boil, reduce the heat to low and simmer for 20 minutes until thickened. Add additional water, if needed, if the mixture becomes too thick.
  1. Warm the buns. While the sauce simmers, wrap the hot dog buns in foil and place them in the oven to heat through for about 10 minutes.
  2. Cook the hot dogs. Bring a large pot of water to a boil. Add the hot dogs and cook for 5-7 minutes until heated through.
  1. Assemble. To assemble, place a hot dog in each on the warmed buns and top with the chili. Sprinkle shredded cheese and finely diced onion on top, then finish with a squirt of yellow mustard. Serve immediately.
Coney Island hot dogs assembled on a baking sheet with a bowl of cheese and a bowl of onions

Recipe FAQ's

What kind of dog is best for a coney dog?

An all-beef dog is typically what you'll get when you order a Coney Dog in Detroit, and actually one of the reasons it is so popular. This is also what I use for my recipe.

What is the difference between a coney dog and a chili dog?

A chili dog is usually any type of hot dog in a bun topped with chili that has beans in it. A coney dog is specifically a beef frankfurter topped with an all-meat sauce made with a number of spices and no beans!

How to store leftovers?

You'll want to store these leftovers all separately for best results. The meat sauce and cooked hotdogs can be stored in the fridge in an airtight container for 2-3 days.

Can I add other toppings or sauces/condiments?

Of course! The traditional Coney Dog is topped with meat sauce, mustard, onions, and cheese. So if you add any other sauces or toppings, it u0022technicallyu0022 isn't really a Coney Dog, but you definitely want to enjoy your food. You can top it with tomatoes, jalapenos, ketchup, BBQ sauce, relish, or whatever you love.

Coney Dog topped with meat sauce cheese and onions

What to serve with Coney Dogs?

hot dogs on buns covered in meat sauce, shredded cheese, and onions

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Coney Island Hot Dogs

5 from 1 vote
Amy Nash
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dinner
Cuisine American
Servings 8 servings
Your classic wiener and bun combo, but the meaty chili sauce is what separates these Coney Island Hot Dogs from all other hotdogs. Top it with some cheese, onions, and mustard and this is a recipe you'll want to keep on file!

Ingredients
  

Chili Sauce

  • 1 lb ground beef
  • 1 large yellow onion diced, divided
  • ½ teaspoon garlic powder
  • 2 Tablespoons chili powder
  • 1 Tablespoon cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon celery salt
  • ½ teaspoon black pepper
  • 8 oz tomato sauce
  • ¼ cup water
  • 1 Tablespoon yellow mustard + more for topping
  • 1 Tablespoon Worcestershire sauce

Assembly

  • 8 hot dog buns
  • 8 hot dogs
  • Shredded cheese
  • Finely diced onion
  • Yellow mustard for serving

Instructions
 

  • Preheat oven to 300 degrees F. Wrap hot dog buns in foil.
  • Brown the ground beef with half of the chopped onions in a large skillet over medium-high heat, breaking it up as it cooks until no longer pink and the onion has softened, about 5 minutes.
  • Add in the chili powder, cumin, salt, garlic powder, and celery salt. Cook for another 3 minutes, stirring occasionally.
  • Add tomato sauce, water, mustard, and Worcestershire sauce. Once the mixture comes to a boil, reduce the heat to low and simmer for 20 minutes until thickened. Add additional water, if needed, if the mixture becomes too thick.
  • While the sauce simmers, wrap the hot dog buns in foil and place them in the oven to heat through for about 10 minutes.
  • Bring a large pot of water to a boil. Add the hot dogs and cook for 5-7 minutes until heated through.
  • To assemble, place a hot dog in each on the warmed buns and top with the chili. Sprinkle shredded cheese and finely diced onion on top, then finish with a squirt of yellow mustard. Serve immediately.

Video

Nutrition

Calories: 401kcal | Carbohydrates: 35g | Protein: 20g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 1220mg | Potassium: 472mg | Fiber: 3g | Sugar: 5g | Vitamin A: 730IU | Vitamin C: 4mg | Calcium: 121mg | Iron: 5mg
Tried this recipe? Show me on Instagram!Mention @HouseOfNashEats or tag #houseofnasheats!

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About the author

Hi, I'm Amy

I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking.

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Reader questions and reviews

  1. I made these for dinner last last night!  They were super easy to make and loved by our whole family!  I will definitely add this to our recipe rotation, especially for busy school nights!  September Food Challenge