Coney Dog Recipe

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Place the ground beef, onion, and minced garlic in a medium saucepan or large skillet and cook over medium heat. Break the meat into smaller pieces as it cooks.
1 pound ground beef, ¾ cup chopped onion, 2 garlic cloves
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Once the meat is fully cooked, add the 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 sauce, 2 tablespoons yellow mustard
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Cover the pan and simmer over low heat for 20 minutes, stirring occasionally.
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Uncover the sauce and simmer for 5-10 minutes to thicken the sauce and achieve your desired consistency.
Use an immersion blender if you desire a finer crumble.
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Place the hot dogs in a steaming basket over boiling water and steam until they reach an internal temperature of 140°F (60°C).
8 hot dogs with natural casing
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Place the buns on a microwave-safe plate and heat in the microwave for 30 seconds or until warm. Place the hot dogs in the warm buns.
8 hot dog buns
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Top each hot dog with chili, then finish off with diced onions and a drizzle of yellow mustard.
½ cup chopped onions, yellow mustard