Chili Coney Dogs
“From the youngest kids to the oldest adults, everyone in our family loves these hot dogs. Inspired by the classic Coney dog, they’re so easy to throw together in the morning or even the night before.” —Michele Harris, Vicksburg, Michigan
|Servings||Prep Time||Cook Time|
- 1 lb lean ground beef 90% lean
- 1 can tomato sauce 15 ounces
- 1/2 cup water
- 2 tbsp Worcestershire sauce
- 1 tbsp dried minced onion
- 1/2 tsp garlic powder
- 1/2 tsp ground mustard
- 1/2 tsp chili powder
- 1/2 tsp pepper
- Dash cayenne pepper
- 8 hot dogs
- 8 hot dog buns split
- Optional toppings:
- shredded Cheddar cheese
- chopped onion
- In a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in tomato sauce, water, Worcestershire sauce, onion and seasonings.
- Place hot dogs in a 3-qt. slow cooker; top with beef mixture. Cook, covered, on low 4-5 hours or until heated through. Serve on buns with toppings as desired.
Chili Coney Dog Recipe Tips
What's the difference between a Coney dog and a chili dog?
They might seem like different names for the same style of hot dog, but Coney Island dogs are smothered with a meat sauce that's not exactly chili—plus onions and yellow mustard. Chili dogs can be topped with meat and bean chili as well as cheese or cheese sauce.
Where did the Coney dog originate?
This hot dog originated at the Coney Island boardwalk in Brooklyn, New York, where Nathan Handwerker (yes, that famous Nathan) first sold the meat-topped dogs.
What goes well with chili dogs?
Balance your meaty handheld meal with fresh sides like grilled corn on the cob, coleslaw, green bean salad, potato salad or a simple serving of fries or chips.
Research contributed by Elizabeth Harris
1 chili dog: 371 calories, 20g fat (8g saturated fat), 53mg cholesterol, 992mg sodium, 26g carbohydrate (5g sugars, 2g fibre), 21g protein.