Coney Island Hot Dogs
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
2 hrs 10 mins
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Total Time
2 hrs 15 mins
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Servings
16
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Calories
370 kcal
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Course
Main Course
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Cuisine
American
Coney Island Hot Dogs
Description
The hot dog chili combines finely broken ground beef with minced onions and garlic, seasoned with chili powder, yellow mustard, tomato paste, brown sugar, Worcestershire sauce, salt, and black pepper. After initial cooking and softening of the vegetables, the mixture is transferred to a slow cooker set low for two hours, allowing the flavors to meld and the chili to thicken. Excess grease is drained before slow cooking for a balanced texture.
Hot dogs are placed in warmed buns and topped with the rich chili, shredded cheddar, and diced white onions. Optional garnishes include ketchup and yellow mustard according to preference. This recipe makes about 4 cups of chili, enough for 16 hot dogs, providing a classic, savory topping that complements the juicy hot dogs with creamy cheese and crisp onions.
Nutritional information per single hot dog with toppings is available for those tracking intake, contributing to careful meal planning. The chili's slow-cooked character offers convenience, as it can be prepared in advance and kept warm for serving events.
Ingredients
Hot Dog Chili
- 2 tablespoons butter unsalted
- 1.5 lbs ground beef
- 1 white onion minced
- 1 clove garlic minced
- 2 tablespoons chili powder
- 1 tablespoon yellow mustard
- 6 ounces tomato paste
- 1 ½ cups water
- 2 tablespoons brown sugar
- ¼ teaspoon Worcestershire sauce
- salt to taste
- black pepper to taste
Hot Dogs
- 16 hotdog
- 16 hot dog buns
- ½ cup cheddar cheese shredded
- ½ cup white onion diced
- ketchup
- yellow mustard
Instructions
Hot Dog Chili
- In a large skillet over medium-high heat, add the ground beef to the skillet. Be sure to break up the meat as fine as possible as it cooks. (A potato masher works great for this!)
- Add the minced onion to the skillet after 5 minutes. Cook for until the ground beef is no longer pink and the onions have softened, about 5 minutes more.
- Drain any excess grease from the skillet and return to the stovetop. Add the garlic and cook for 2 minutes until fragrant, stirring often.
- Add the chili powder, mustard, tomato paste, water, brown sugar, and Worcestershire sauce to the skillet and stir everything together. Season with salt and pepper to taste.
- Pour everything into a slow cooker and on LOW. Cook for 2 hours. Stir the hot dog chili and check the seasoning before serving.
Assembly
- Place hot dogs in warmed buns. Top with hot dog chili, cheddar cheese, and onions. Add ketchup and mustard if desired. Serve immediately.
Notes
- The recipe produces about 4 cups of chili, enough to top 16 hot dogs.
- Nutritional info per serving includes precise measures for chili, cheese, onions, and bun, aiding dietary tracking.
- Cooking the chili in a slow cooker on low for two hours deepens the flavor and ensures thick consistency.
- Drain excess grease before slow cooking to improve chili texture and reduce fat.
- Serve immediately after assembling for best texture of chili, cheese, and hot dogs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Calories | 370kcal | 19% |
| Carbohydrates | 35g | 12% |
| Protein | 19g | 38% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 57mg | 19% |
| Sodium | 685mg | 29% |
| Potassium | 393mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 538IU | 11% |
| Vitamin C | 4mg | 4% |
| Calcium | 128mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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