Coney Island Hot Dog Recipe
Make Coney Island Hot Dog Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Hot Dogs & Buns
Coney Chili Sauce
Toppings
Method
Hot Dogs & Buns
- 1
Prepare and warm buns
Preheat oven to 350°F (175°C). Arrange the hot dog buns on a baking sheet, split-side up. Lightly brush or spray the insides with a little oil or butter if desired. Warm in the oven 4–6 minutes until just soft and lightly toasted. Remove and keep warm.
- 2
Cook the hot dogs
While the sauce simmers, cook the hot dogs. Recommended methods: simmer in gently boiling water for 5–6 minutes, pan-sear in a hot skillet 3–4 minutes per side, or grill over medium-high heat 4–5 minutes, turning until nicely browned. Transfer to warmed buns and spread 1 tablespoon yellow mustard inside each bun before placing the hot dog.
Coney Chili Sauce
- 3
Brown the beef
Heat 1 teaspoon vegetable oil in a medium skillet or small saucepan over medium heat. Add the finely minced onion and cook 3–4 minutes until translucent. Add the garlic and cook 30 seconds until fragrant. Increase heat to medium-high and add the ground beef. Break it up with a spoon and brown until no pink remains, about 4–6 minutes. Drain excess fat if the pan is very greasy, leaving a little for flavor.
- 4
Build the sauce
Reduce heat to medium. Stir in tomato paste and cook 1 minute to deepen flavor. Add beef broth, Worcestershire sauce, 1 teaspoon yellow mustard, chili powder, paprika, cumin, brown sugar, salt, and black pepper. Stir to combine, scraping any browned bits from the pan. Bring the mixture to a gentle simmer.
- 5
Simmer and thicken
Let the sauce simmer gently, uncovered, for 8–10 minutes to meld flavors and slightly reduce. If you prefer a thicker, glossy sauce like classic Coney topping, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry; whisk the slurry into the simmering sauce and cook 1–2 minutes until the sauce thickens. Taste and adjust salt or chili powder to preference.
- 6
Keep warm
Reduce heat to low and keep the sauce warm until ready to assemble the hot dogs. The sauce should be spoonable but not runny—adjust with a splash of broth if it becomes too thick.
Toppings & Assembly
- 7
Prepare onions
While sauce simmers, finely dice one small yellow onion (if not already done). For a traditional Coney finish, use raw finely diced onion. If you prefer milder onion, briefly rinse diced onion under cold water and drain or caramelize them lightly in a pan for 5–7 minutes with a pinch of salt and a bit of oil.
- 8
Assemble the Coney Island Hot Dogs
Place a cooked hot dog inside each warmed bun that has 1 tablespoon of yellow mustard spread on the inside. Spoon 2–3 tablespoons of the hot coney chili sauce over each hot dog, covering along the length. Top with a generous sprinkle of finely diced raw onion and, if using, 1/2 tablespoon pickled sport peppers or sliced pickles per dog. Serve immediately.