Coney Island Hot Dog Recipe

Toast buns

Preheat a skillet or griddle over medium heat. Lightly butter the inside of each hot dog bun (optional) and place cut-side down on the skillet. Toast until golden and slightly crisp, about 1–2 minutes. Remove and keep warm.

Cook hot dogs

There are three good methods: simmer, pan-sear, or grill. For pan-sear: heat a tablespoon of oil in a skillet over medium-high heat. Add the hot dogs and cook, turning occasionally, until browned and heated through, about 6–8 minutes. For simmering: bring a pot of water to a gentle simmer, add hot dogs and simmer 5–6 minutes. For grilling: preheat grill to medium-high and grill 4–6 minutes, turning for even char.

When hot dogs are done, place one in each toasted bun. Spread 1 tablespoon yellow mustard down the length of each hot dog. Spoon warmed Coney chili over each mustard-lined dog (see Coney Chili section). Sprinkle diced onion and 1 tablespoon sweet pickle relish over each finished dog. Add shredded cheddar or hot sauce if using.

Sauté aromatics

Heat 1 tablespoon vegetable oil in a medium skillet or saucepan over medium heat. Add the finely chopped onion and cook until softened and translucent, about 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Brown the beef

Add the ground beef to the pan. Break it up with a spatula and cook until no longer pink and beginning to brown, about 5–6 minutes. Drain excess fat if there's more than a tablespoon; leave a little for flavor.

Season and simmer

Stir in the tomato paste, chili powder, ground cumin, paprika, dried oregano, salt, black pepper, and granulated sugar. Cook 1 minute to toast spices. Add Worcestershire sauce and pour in 1 cup beef broth, scraping up browned bits. Reduce heat to low and simmer, uncovered, stirring occasionally, until slightly thickened, 8–12 minutes. Adjust seasoning to taste.

If the chili becomes too thick, add a splash of water or more broth to reach a loose, spoonable consistency typical of Coney sauce. Keep warm until ready to top the hot dogs.

Place each cooked hot dog in a toasted bun. Spoon 2–3 tablespoons (or more to preference) of warm Coney chili over each hot dog so it covers the length. Add a line of yellow mustard under the chili if preferred (some regional variations put mustard under chili; others on top).

Top each chili-topped dog with about 2 tablespoons diced raw onion and 1 tablespoon sweet pickle relish. Sprinkle shredded cheddar cheese and drizzle hot sauce if using. Serve immediately while warm.