Detroit Dog: Coney Sauce, Mustard and Onions
The Greek diners of Detroit introduced the beef chili known as Coney sauce to the area, and every hot dog stand has its own version.
- 1 pound ground beef (80/20)
- 3 cups water
- 2 tablespoons tomato paste
- 1 small onion, minced
- 1 large garlic clove, minced
- 1 bay leaf
- 2 tablespoons chili powder
- 1 tablespoon paprika
- 1 teaspoon curry powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 2 tablespoons finely ground cornmeal
For even better flavor, make this mild, fine-grained chili ahead of time and reheat just before serving.
Makes about 4 cups
- Combine the beef and the water in a heavy saucepan and stir together, breaking up the beef into very fine pieces.
- Add the remaining ingredients and stir to combine well.
- Bring to a boil over medium-high heat, then reduce heat to low and simmer until thickened and well flavored, about 50 minutes.
- Taste and adjust the seasonings.
- Grill hot dogs to desired doneness.
- Arrange hot dogs in toasted buns.
- Top each hot dog with plenty of Coney sauce, followed by a drizzle of mustard and a scattering of chopped onions.