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Playing Detroit Coney Dogs

From the April 2016 issue of Every Day With Rachael Ray magazine.


  • 1 tablespoon canola or olive oil
  • 1 pound ground beef
  • Salt and pepper
  • 1 rounded tablespoon chili powder, preferred brand Gebhardt
  • 1 teaspoon celery seed (about 1/3 palmful)
  • 1 teaspoon ground cumin (about 1/3 palmful)
  • 1 onion, finely chopped
  • 3 large cloves garlic, chopped
  • 2 tablespoons (packed) light brown sugar
  • 2 tablespoons tomato paste
  • 1 tablespoon yellow mustard, plus more for serving, preferred brand Plochman's
  • 3/4 cup beef stock
  • 8 beef and pork hot dogs with natural casings
  • 8 premium hot dog rolls
  • 1 small white onion, chopped


Serves: 4


In a large skillet, heat the oil, one turn of the pan, over medium-high. Add the beef and cook, stirring and breaking it up with a spoon, until browned and finely crumbled, about 4 minutes; season with salt and pepper. Add the chili powder, celery seed and cumin; stir until the spices are toasted, about 1 minute. Add the onion and garlic, and cook, stirring often, until softened, 2-3 minutes longer. Add the brown sugar, tomato paste and mustard; stir until combined. Add the stock and 3/4 cup water, and let simmer, stirring occasionally, until thickened, about 15 minutes.

In a large saucepan, cover the hot dogs with water; bring to a simmer and cook until heated through, about 5 minutes. (Or, if you like your dogs with extra-snappy casings, heat a griddle pan over medium-high and grill the hot dogs, turning, until heated through, about 5 minutes.)

Place the dogs in rolls. Top with chili sauce, a zigzag of mustard and some chopped onions.