Detroit Coney Dog
1 large white onion
2 cloves minced garlic
1 1/4 lbs. Ground Beef Chuck
1 (14oz) can tomato sauce
1/2 tablespoon chili powder
1 teaspoon kosher salt
1/2 teaspoon cumin
1 oinch cayenne pepper
2 pinches celery salt
1 (8 Count) pkg hot dogs
1 pkg (8 count) hot dog buns
MustardDice up the large white onion. Reserve 1/3 of it and mince it up really fine for topping the coney dogs. Add the remaining two-thirds diced onion to a pot with a tablespoon of olive oil and cook until soft. Add the minced garlic and cook for a minute.
Add the ground chuck, break it up so it’s in very small pieces. Stir occasionally until fully cooked. Add in the spices and the can of tomato sauce; then stir and simmer for 15-20 minutes.
Meanwhile, boil the eight hot dogs until warmed through-out. Serve the hot dogs in warmed buns, top with desired amount of chili, mustard and minced onion.
Adapted from http://www.simplyscratch.com
Photo credit: www.sxc.hu
