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Per serving
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- 1
Brown the beef
Set a Dutch oven or a deep skillet over medium-high heat and cook the ground beef 8 to 10 minutes, breaking it into fine crumbles as it goes, until it's no longer pink. Coney sauce isn't chili with big chunks in it, so keep working the meat down small. With lean beef there's not much grease, so leave the drippings in the pot for flavor.
- 2
Build the sauce
Stir in the beef stock, tomato paste, chili powder, Worcestershire, salt, onion powder, garlic powder, celery salt, cumin, and black pepper. Give it a good stir so the tomato paste melts in, then bring it up to a boil.
- 3
Simmer it down
Drop the heat to a gentle simmer and let it cook uncovered 20 to 25 minutes, stirring now and then so it doesn't catch on the bottom. You're after a loose, spoonable sauce that almost melts into the dog, not a thick bowl chili. It should coat the back of a spoon when it's ready.
- 4
Heat the dogs and buns
While the sauce finishes, drop the hot dogs into a pot of simmering water for 5 to 7 minutes, or blister them on a hot griddle if you want a little char. Warm the buns open-side down on the griddle or wrap them and steam them soft the way a diner would.
- 5
Build the coney
Lay a dog in each bun and spoon that beef sauce right down the length of it. Finish with a zigzag of yellow mustard and a good handful of chopped raw onion. That's the classic order at the counter. If your diner did it with a little shredded cheddar on top, nobody's going to stop you.
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Diner-Style Coney Dogs
Created by: DinerStyleDave
Ingredients
- 1 lb lean ground beef
- 1 cup beef stock
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 1 tbsp Worcestershire sauce
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp celery salt
- 1/2 tsp ground cumin
- 1/4 tsp black pepper
- 8 hot dogs
- 8 hot dog buns
- 1 yellow onion
- yellow mustard
Instructions
- Brown the beefSet a Dutch oven or a deep skillet over medium-high heat and cook the ground beef 8 to 10 minutes, breaking it into fine crumbles as it goes, until it's no longer pink. Coney sauce isn't chili with big chunks in it, so keep working the meat down small. With lean beef there's not much grease, so leave the drippings in the pot for flavor.
- Build the sauceStir in the beef stock, tomato paste, chili powder, Worcestershire, salt, onion powder, garlic powder, celery salt, cumin, and black pepper. Give it a good stir so the tomato paste melts in, then bring it up to a boil.
- Simmer it downDrop the heat to a gentle simmer and let it cook uncovered 20 to 25 minutes, stirring now and then so it doesn't catch on the bottom. You're after a loose, spoonable sauce that almost melts into the dog, not a thick bowl chili. It should coat the back of a spoon when it's ready.
- Heat the dogs and bunsWhile the sauce finishes, drop the hot dogs into a pot of simmering water for 5 to 7 minutes, or blister them on a hot griddle if you want a little char. Warm the buns open-side down on the griddle or wrap them and steam them soft the way a diner would.
- Build the coneyLay a dog in each bun and spoon that beef sauce right down the length of it. Finish with a zigzag of yellow mustard and a good handful of chopped raw onion. That's the classic order at the counter. If your diner did it with a little shredded cheddar on top, nobody's going to stop you.