Yield: 4 Coney Dogs (or more if you reduce the amount of sauce per hotdog)
- 4 regular hot dog buns
- Natural cased hot dogs (I like a Nathan’s hot dog or if you want, look for Michigan based dogs)
- 1 pound ground beef
- 1/2 cup chopped onion
- 2 tsp salt
- 2 teaspoons ground black pepper
- 3/4 cup cracker meal (crunch up some Saltine Crackers)
- 1 clove garlic, smashed then minced
- 2 teaspoons cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon chili powder
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried thyme
- 1 1/2 tsp ground cumin
- 4 cups water
- Yellow mustard
- 1/2 onion, chopped
- Sauté the ground beef, onion, and garlic in a large pot until meat is cooked. Drain off half the fat. Add salt and black pepper.
- In a small bowl mix the cracker meal with the rest of the spices. Add to the meat and cook until the cracker meal or crushed crackers are browned. Add water and simmer for about 1 hour. You can add more water if this gets too thick.
- Blend the chili mix in either a food processor or blender to make it more of an authentic smooth Coney sauce. Blend until you reach your smoothness.
- Preheat the oven to 350oF and wrap the hot dog buns in foil and place cook them for about 10 minutes.
- While the buns are in the oven, fire up the barbecue and get those dogs grilling.
- Once grilled place the dogs in the buns, top them with your chili, chopped onion and yellow mustard.
Originally posted by Sportscierge over at http://www.sportscierge.com/detroit-coney-dog-recipe/