Classic Michigan coney dogs are prepared with an all-meat chili sauce. These dogs have a hint of spice and a little sweet, and are topped with the traditional chopped onions yellow mustard.
Place ground beef, onion, and garlic in a medium saucepan or a large skillet and cook over medium heat. Use a spoon to break up the meat into small pieces as you stir to cook.
Once the meat is fully cooked, add in the remaining ingredients (spices, sugar, tomato puree, chicken broth, Worcestershire, and mustard) and stir until all of the ingredients are fully combined.
1 ½ tablespoons chili powder, 1 teaspoon salt, 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon onion powder, ½ teaspoon black pepper, ¾ teaspoon oregano, ¼ teaspoon cayenne pepper, 1 teaspoon brown sugar, 10 ounces tomato puree, 10 ounces chicken broth, 1 teaspoon Worcestershire, 2 tablespoons yellow mustard
Cover and simmer over low heat for 20 minutes, stirring occasionally. Uncover and continue to simmer an additional 5-10 minutes, until the chili sauce is thickened to your desired consistency. If you wish for smaller beef crumbles, use an immersion blender to break down into fine crumbs.
Steam hot dogs until they are heated through, reaching an internal temperature of 140 degrees. Place the hot dogs in warmed hot dog buns.
8 hot dogs with natural casing, 8 hot dog buns
Top with chili, then finish off with diced onions and a drizzle of yellow mustard.
½ cup chopped onions, to serve, yellow mustard, to serve
Notes
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.