Coney Dogs Recipe

Cook hot dogs

Fill a medium saucepan with enough water to cover the hot dogs by about 1 inch and bring to a gentle simmer. Add the hot dogs and simmer for 4–6 minutes until heated through. Alternatively, grill or pan-sear them over medium-high heat until browned. Remove and keep warm.

Toast buns

Lightly butter the insides of the buns if desired and toast in a skillet or under a broiler for 1–2 minutes until lightly browned. Keep warm.

Place a tablespoon of yellow mustard inside each toasted bun before adding the hot dog (adjust mustard amount to taste).

Prepare aromatics

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Brown the beef

Increase heat to medium-high and add the ground beef. Break it up with a spatula and cook until no longer pink, about 5–6 minutes, scraping any browned bits from the pan. Drain off excess fat if the pan looks very greasy, leaving a little for flavor.

Build the sauce

Stir in the tomato paste and cook 1 minute. Add the beef broth, Worcestershire sauce, chili powder, paprika, ground cumin, brown sugar, salt, and black pepper. Stir to combine and bring to a gentle simmer.

Simmer & thicken

Reduce heat to low and simmer uncovered for 8–10 minutes so flavors meld and liquid reduces slightly. In a small bowl, whisk together 1 teaspoon cornstarch with 1 tablespoon water to make a slurry. Stir the slurry into the simmering meat mixture and cook 1–2 minutes until the sauce thickens to a spoonable consistency. Taste and adjust seasoning.

Keep the Coney sauce warm while assembling the hot dogs. If sauce thickens too much as it sits, stir in a splash of beef broth or water to loosen.

Place a cooked hot dog into each mustard-lined bun.

Spoon a generous portion (about 2–3 tablespoons) of the hot meat Coney sauce over each hot dog so it covers the top lengthwise.

Finish with optional toppings: sprinkle diced raw onion, shredded cheddar cheese, and add pickle slices if desired.

Serve immediately while hot. Leftover meat sauce can be refrigerated for up to 3 days and reheated gently before using.