Entree: United States – Great Lakes United States – Coney Island Hot Dog

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 4 beef hot dogs, approx. 4 oz (115 g) each
- 4 soft hot dog buns
- 1 lb (454 g) lean ground beef
- 2 tbsp (30 ml) vegetable oil
- 1 small yellow onion, finely chopped, about 1/2 cup (80 g) — for the chili sauce
- 2 cloves garlic, minced (about 6 g)
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) beef broth
- 1 tbsp (8 g) sweet paprika
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) chili powder
- 1 tsp (5 g) Worcestershire sauce
- 1 tsp (4 g) packed brown sugar
- 1 tbsp (8 g) all-purpose flour
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) yellow mustard, more for serving
- 1 cup (150 g) raw white or yellow onion, finely diced — for topping
- 1/2 cup (120 ml) water for steaming buns (or enough to steam)

Instructions

Short Description:
A classic Michigan-style Coney Island Hot Dog: steamed beef hot dogs in soft buns topped with a regional beef chili sauce spiced with paprika and cumin, bright yellow mustard, and diced raw onion.

Regional Notes:
This Michigan version uses a loose beef chili sauce (not a bean chili) spiced with sweet paprika and ground cumin and cooked to a saucy consistency so it sits neatly atop a steamed bun. It differs from other hot-dog chilis by its thinner, lightly spiced, slightly tangy profile designed to complement mustard and raw onions.

1. Make the chili sauce: heat the vegetable oil in a medium skillet over medium heat. Add the finely chopped small onion and cook, stirring, until softened and translucent, about 3–4 minutes. Add the minced garlic and cook 30 seconds more.
2. Add the ground beef to the skillet and break it up with a spoon. Cook until no longer pink, about 5–6 minutes. Drain excess fat if the pan is very greasy, leaving a little for flavor.
3. Sprinkle the flour and sweet paprika over the cooked beef and stir for 1 minute to toast the spices and remove any raw flour taste.
4. Stir in the tomato paste, Worcestershire sauce, brown sugar, ground cumin, chili powder, beef broth, salt, and pepper. Bring the mixture to a low simmer, then reduce the heat to low and cook, uncovered, stirring occasionally, until slightly thickened and saucy, about 10–15 minutes. If the sauce becomes too thick, add a tablespoon of water at a time to reach a loose, ladleable consistency typical of Michigan Coney sauce.
5. While the sauce simmers, steam the buns: place 1/2 cup (120 ml) water in a wide skillet or pan fitted with a steamer basket or a heatproof colander that fits above the water. Bring to a simmer, place the buns (split-side up) in the steamer, cover, and steam for 2–3 minutes until warm and soft. Remove and keep covered so they stay warm.
6. Heat the hot dogs: place the beef hot dogs in simmering water for 3–4 minutes or steam them alongside the buns for 3–4 minutes until heated through. Alternatively, grill briefly for a light char if preferred, but traditional service is steamed.
7. Assemble the Coney Island Hot Dogs: place one hot dog in each steamed bun, spoon a generous ladle (about 1/4–1/3 cup / 60–80 ml) of the warm beef chili sauce over each dog, add a stripe of yellow mustard, and finish with a scattering of finely diced raw onion.
8. Serve immediately while hot, with extra mustard and the remaining chili sauce on the side if desired.