Grand Rapids Dog

Grand Rapids’ geographic spot inspired this tasty dog—a hybrid between a classic Chicago dog (the two cities share a Lake Michigan shoreline) and a Detroit Coney.

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Grand Rapids Dog

Makes 8 | Total Time: Less Than 15 Mins

Ingredients

1 package Applegate Organics^® The Great Organic Uncured Beef Hot Dog^™ Brand
1 package hot dog buns, toasted
Coney Sauce (see recipe below)
1 large ripe tomato, cored and chopped
1 small red onion, finely chopped
4 small dill pickles, quartered lengthwise
8 sport peppers

For the Coney Sauce

For even better flavor, make this mild, fine-grained chili ahead of time and reheat just before serving.

Makes about 4 cups

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

Instructions

Grill hot dogs to desired doneness.
Arrange hot dogs in toasted buns.
Top each hot dog with plenty of Coney sauce, followed by a scattering of chopped tomato and onion.
Top each with 2 pickle spears and a sport pepper.

For the Coney Sauce

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.