American · Dinner
Detroit Coney Dog Chili Plate
Detroit diner tradition reading two natural-casing beef hot dogs in steamed buns topped with a fine-ground beef heart chili sauce, raw white onion, and yellow mustard, plated with crinkle-cut fries for the full Lafayette-Coney-Island-style weeknight dinner.
$
10 minsPrep
30 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
1Calories
0gProtein
0gFat
0gCarbs
0gSugar
0gFiber
1mgSodium
0mgChol
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Instructions
1
Prep
Heat oven to 425F (220C). Cut potatoes into 1cm crinkle fries. Finely chop onion, reserving 1/4 cup raw for topping. Mince garlic. Toss fries with 1 tbsp oil and 0.5 tsp salt on two sheet pans.
2
Roast
Place fries in oven 26 minutes, flipping once at 14 minutes, until edges turn deep golden brown.
3
Build 1
Heat remaining 1 tbsp oil in a heavy saucepan over medium 1 minute. Add ground beef, break with a wooden spoon 5 minutes until fine-ground with no pink remaining.
4
Build 2
Add chopped onion and garlic over medium 2 minutes until softened. Stir in tomato paste, chili powder, cumin, cinnamon, cayenne, mustard powder, black pepper, and Worcestershire 60 seconds.
5
Simmer
Pour in beef stock and 1 tsp salt, drop to low, simmer uncovered 18 minutes, stirring every 4 minutes, until thickened to a loose paste.
6
Boil
While chili simmers, fill a medium pot with water, bring to rolling boil over high 4 minutes. Drop hot dogs in, simmer over medium-low 5 minutes until casings tighten. Steam buns over pot 30 seconds.
7
Plate
Nest a hot dog in each bun, ladle chili over, zigzag mustard, scatter reserved raw onion, serve with fries alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 natural-casing all-beef hot dogs
- 240g (8.5 oz) ground beef
- 600g (21.2 oz) russet potato
- 120g (4.2 oz) white onion
- 4 garlic cloves
- 4 hot dog buns
- 2 tbsp neutral oil
- 4 tbsp tomato paste
- 2 tsp chili powder
- 1 tsp ground cumin
- 0.5 tsp ground cinnamon
- 0.5 tsp cayenne pepper
- 1 tsp yellow mustard powder
- 2 tsp Worcestershire sauce
- 240ml (1 cup) beef stock
- 1.5 tsp fine sea salt
- 0.5 tsp ground black pepper
- 1/4 cup yellow mustard