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Detroit-style Coney Dogs
Ingredients
  • subheading: The hot dog:
  • 6 pork and beef blended frankfurters with natural casings
  • 6 hot dog buns
  • 1 white onion, chopped fine
  • Yellow ballpark mustard
  • subheading: The Coney sauce:
  • 1 pound ground chuck
  • ½ pound ground beef heart
  • 3 tablespoons all-purpose flour
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 4 teaspoons American chili powder
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1.5 cups chicken or beef broth
  • 4 ounces tomato paste
  • 2 teaspoons cider vinegar
  • ½ teaspoon hot pepper sauce
  • About the franks. Long skinny mostly pork franks are ideal because they usually are not as garlicy and spicy as beef franks, and beef franks just compete with the chili sauce for center stage. I have made this mistake. Koegel, Dearborn, and Kowalski are the local brands. Koegel is a pork and beef mix.
  • About the beef heart. If you can't find it, or are squeemish about it, just use more ground chuck.
  • Amp it up. Create your own variation by adding these common ingredients: Nutmeg, allspice, cinnamon, mustard, turmeric for color, and basil. Some recipes I've seen use pickle relish. Feel free to use water instead of broth.
  • Shortcuts. It won't be authentic, but you can leave out the beef heart, the roux, and the blending. Still makes a pretty good topping.
  • Serve with. Vernor's Ginger Soda, a fine ginger ale that was created in 1866 by James Vernor, a Detroit pharmacist. I remember when it was barrel aged. Man that was good stuff. It is the oldest soft drink in the US, tied with Hires Root Beer.
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