Detroit Coney Dog

Before my husband and I moved to Minnesota, I lived in the Detroit area. One of the absolute best things about living there are Detroit Coney Dogs. There are a bazillion Coney Island eateries around and the best seller at every place is the Coney Dog. The Detroit Coney is a beef and pork hot dog with all natural casing, covered with a Greek chili sauce, a line of Plochman’s yellow mustard, and chopped white onion in a steamed bun. This hot dog, served with a pile of french fries could very well be the best thing I have ever eaten.

Since we moved to Minnesota I have missed them so much I had to make my own sauce and freeze it.

Detroit Coney Dog

The ChiliĀ 

  • 1 cup lard
  • 5 pounds ground round
  • 1/2 pound cow heart, ground fine * ask your butcher for this
  • 6 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 3 tomatoes, roasted until slightly brown and mushy
  • 32 ounces of chicken stock
  • 3 tablespoons chili powder
  • 4 tablespoons Hungarian paprika
  • 1/3 cup Plochman’s yellow mustard
  • 2 tablespoons turmeric
  • 2 tablespoons cumin powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon nutmeg
  • 1 teaspoon allspice

Th Hot Dog

  • Koegel Hot Dogs with Natural Casings *
  • 1 teaspoon unsalted butter per hot dog
  • 1 teaspoon vegetable oil per hot dog
  • 1 teaspoon white onion, minced per hot dog


  • 1 steamed bun per Coney dog


  • Plochman’s yellow mustard
  • 1 tablespoon white onion, chopped per Coney Dog

To make the chili:

In a large stock pot melt the lard over medium low heat.

When the lard has melted turn the heat up to medium and add the ground round and cow heart. Stir and mash the meat until it has turned light brown. The consistency of the meat should now be a rough paste.

Add 4 cups of chicken stock to the meat mixture and simmer for 20 minutes.

While the meat is cooking, make a roux by combining the flour and the butter and cooking to a light brown.

When the meat is done simmering, add the roux and the roasted tomatoes, chili powder, Hungarian paprika, Plochman’s yellow mustard, turmeric, cumin powder, garlic powder, onion powder, nutmeg and allspice.

Stir the meat mixture until all the ingredients are well combined and simmer down until it reaches a wet chili consistency.

To Make the Dog:

While the chili is cooking down grill the hot dogs in a cast iron skillet with minced onion, butter and vegetable oil. The hot dogs must be turned constantly to evenly brown them.

Assembling A Detroit Coney Dog

Steam the hot dog bun, wrapped in a towel in the microwave for a few seconds. If you have a Chinese steamer basket use that instead.

Open the bun, place in the hot dog, cover hot dog with chili, a line of mustard and chopped white onion.

Don’t think about the calories. Just enjoy the Detroit Coney Dog bliss.

Don’t have all the ingredients?

Koegel Meats

Plochman’s Yellow Mustard


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