I finally had the opportunity to make a batch of this Coney Island Hot Dog Sauce for an upcoming camping trip. Easy to make ahead of time and heat up in the microwave before serving.
To many, this may just seem like the topping for a chili dog and are wondering the origins of why it's called a Coney Island Hot Dog. I was a little surprised to see the European influence on this classic hot dog meat topping.
I don't often make Hot Dogs but when I do, it's usually on my weber BBQ while camping. There's just something about camping and cooking Burgers & Hot Dogs on a BBQ.
When I do make Hot Dogs at home, I will occasionally boil them in water instead of frying them. Not sure how common of a practice this is but my mom used to make them that way for us when we were kids.
🐄 How to Handle Raw Beef
Thaw raw ground beef on a plate on the lowest shelf of the refrigerator, to avoid dripping onto other foods.
Keep raw and ready-to-eat meats separate.
Wash hands thoroughly before and after handling raw ground beef. Wash cutting boards, bowls, and utensils used to prepare raw ground beef with hot soapy water and rinse well.
Use separate plates to carry raw ground beef patties to the cooking area and cooked patties to the serving area.
Use a Thermometer to ensure Ground Beef Reaches the Safely Cooked Internal Temperature of 160°F.
If you prefer your topping a little more out there, check out my Spicy Guacamole Hot Dog Recipe. Super yummy especially if you love guacamole. For another chili topping for your Hot Dogs similar to this one I suggest you try my Cincinnati Chili.
🌭 Cooking Hot Dogs
I'm sure most of you don't bother with this but to ensure that your Hot Dog is properly cooked, the internal temperature should be at least 140°F. Easily checked with a digital thermometer.
For more great recipes with Ground Dry Mustard, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Classic Coney Island Hot Dog Sauce recipe (see recipe card for quantities): Ground Beef, Yellow Onion, Chili Powder, Salt, Ground Allspice, Ground Mustard, Garlic Powder, Ground Cumin, Tomato Paste, Water and Yellow Mustard.
🥣 How to make this Coney Island Hot Dog Sauce
In a medium saucepan, brown the ground beef; drain well.
Add to the ground beef the finely chopped onion, chili powder, ½ teaspoon salt, allspice, ground mustard, garlic powder, cumin, cinnamon, black pepper, tomato paste, and water. Bring to a boil. Reduce heat and simmer for 1 to 2 hours.
Top each hot dog with about 2 tablespoons of sauce.
Optionally add 1 to 2 tablespoons of chopped onion over the ground beef mixture then add mustard. Top the hot dogs with shredded Cheddar cheese.
Coney Island Hot Dog Sauce
Equipment
- Skillet
Ingredients
- 1 lb Ground Beef
- 1 Large Yellow Onion, finely chopped
- 1 tablespoon Chili Powder
- ½ teaspoon Salt
- ¼ teaspoon Ground Allspice
- ¼ teaspoon Ground Dry Mustard
- ½ teaspoon Ground Black Pepper
- ⅛ teaspoon Ground Cumin
- ¼ Cup Tomato Paste
- 2 Cups Water
- ⅛ teaspoon Ground Cinnamon
Instructions
- In a medium saucepan, brown the ground beef; drain well.
- Add to the ground beef the finely chopped onion, chili powder, ½ teaspoon salt, allspice, ground mustard, garlic powder, cumin, cinnamon, black pepper, tomato paste, and water. Bring to a boil. Reduce heat and simmer for 1 to 2 hours.
- Top each hot dog with about 2 tablespoons of sauce.
- Optionally add 1 to 2 tablespoons of chopped onion over the ground beef mixture then add mustard. Top the hot dogs with shredded Cheddar cheese.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
Sharon
This sauce was just delicious. I am not much of a hot dog lover, but with this sauce it was delicious. I did not add the extra onions on top of the sauce as there were onions in the sauce, but I don’t believe it would have made a big difference because the sauce was perfect as it was. It is a big keeper for myself and children.
wayne b. wheeler,sr
I have not tried this yet but I know I wiil love and make some for my friends I like all of shotgun big red recips and anxious to try his recipes and I am waiting to cook his pork chops and bush beansand stuffing I will write more afteri have tried some of his recipes
Michele Nance
How much black pepper are you using? I dont see it in the recipe
Michele Nance
I also see cinnamon in the recipe but not in the ingredients. how much of this are you using as well?
Chef Rodney
Thank you for catching that! It looks like a couple of the ingredients got cut off the recipe card. I've updated the card to reflect 1/2 teaspoon of black pepper and 1/8 teaspoon of ground cinnamon. Thanks again.