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  • Writer's pictureTerri Windover

Coney Island Dog with Mustard

Maybe you’re a hotdog purist or someone who likes to take it to the next level, but if you're like me you probably love a good chili dog. Made famous by New Yorks iconic park it’s a classic in its own right. This recipe is easy enough for weeknights, scales well for your backyard bashes, and I wouldn’t blame you for eating the chili on its own as it's super tasty.  


1 tbsp canola oil

1 large onion, diced

1 tbs minced garlic

¾ tsp salt

¾ tsp ground black pepper

2.5 pounds of fresh ground beef

2 tbsp chili powder

2 tbs ground cumin

¾ tsp cayenne pepper

¾ tsp ground cinnamon

¾ tsp paprika

1 cup tomato sauce

1 cup water

1 ½ tsp beef stock (or water)

4 all-beef hotdogs

4 egg hotdog buns

Chopped onions, for serving

Mustard, for serving

Instructions: Heat canola oil into a pot. Add onions, garlic, salt and pepper, and sauté for five to eight minutes over medium heat.

Add ground beef, cook for ten minutes or until beef is browned.

Add chili powder, cumin, cayenne pepper, cinnamon, paprika, tomato sauce, water and beef stock; bring to a boil for five minutes, then lower heat, cover and let simmer for an hour and a half. Cook hotdogs, according to package directions. Place each hotdog into individual buns. Spread about a half cup of chili evenly on top of hotdog. Add chopped onions, and mustard. Enjoy. 

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