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.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
Roast
Place fries in oven 26 minutes, flipping once at 14 minutes, until edges turn deep golden brown.
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.
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.
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.
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.
Plate
Nest a hot dog in each bun, ladle chili over, zigzag mustard, scatter reserved raw onion, serve with fries alongside.
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