Michigan Coney Dogs

Experience the authentic taste of Detroit with these legendary Michigan coney dogs featuring a rich, spiced meat sauce, tangy yellow mustard, and fresh chopped onions. This iconic comfort food combines perfectly seasoned ground beef chili with quality hot dogs for the ultimate Midwest culinary experience that'll have you understanding why Michiganders are so passionate about their coneys.

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Course: Main Course, Snack

Cuisine: American

Keyword: Hot Dog

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings:

Calories: 485kcal

Equipment

Chef's Knife

Chopping Board

Skillet

Ingredients

For the Coney Sauce:

1 lb ground beef
¾ cup chopped onion
2 cloves garlic minced
1½ tbsp chili powder
1 tsp salt
1 tsp cumin
¾-1 tsp paprika regular and smoked, optional
½ tsp onion powder
½ tsp garlic powder
½ tsp black pepper
Pinch cayenne pepper
2 small pinches sugar
10 oz tomato puree
10 oz chicken broth
1 tsp Worcestershire sauce
2 tbsp yellow mustard

For Assembly:

8 hot dogs with natural casing
8 hot dog buns
Chopped onion for topping
Yellow mustard for topping

Instructions

Heat a large skillet over medium-high heat and cook ground beef with chopped onions and minced garlic until beef is browned and crumbled, about 8-10 minutes.
Add chili powder, salt, cumin, paprika, onion powder, garlic powder, black pepper, cayenne pepper, and sugar to the beef mixture. Stir well to combine and cook for 1 minute until fragrant.
Mix in tomato puree, chicken broth, Worcestershire sauce, and yellow mustard. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, stirring occasionally, until sauce has thickened to a chunky consistency.
While sauce simmers, steam or grill hot dogs until heated through and slightly charred. Warm hot dog buns by steaming or toasting lightly.
Place each hot dog in a bun and generously top with the meat sauce, followed by chopped raw onions and a drizzle of yellow mustard.

Notes

The sauce can be made up to 3 days ahead and refrigerated. Reheat gently on the stovetop before serving.

For authentic flavor, use hot dogs with natural casings as they provide the traditional "snap" when bitten.

The sauce should be thick enough to stay on the hot dog but not so thick it becomes paste-like. Adjust with additional broth if needed.

Ground chuck with 80/20 fat ratio works best for the richest flavor in the sauce.

Freeze extra sauce in portions for up to 3 months - it's perfect for quick weeknight coney dogs.

White onions are traditional for both the sauce and topping, providing the right sharp flavor profile.

Never substitute ketchup or other condiments - yellow mustard is essential for authentic Michigan style.

Nutrition