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Coney Island Dog

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  • Yields: 8 Servings
  • Cook time: 30 minutes
  • Prep time: 10 minutes


  • 1 lb. ground beef
  • 1 small white onion (finely diced)
  • 2 cloves garlic (minced)
  • 1 (14 oz.) can tomato sauce
  • 2 tbsp. tomato paste
  • ½ tbsp. chili powder
  • ½ tbsp. Worcestershire sauce
  • 1 tsp. ground mustard
  • ½ ground cumin
  • kosher salt and ground black pepper (to taste)
  • 8 hot dogs
  • 8 hot dog buns
  • yellow mustard


  1. Prepare grill for medium-high heat cooking, approximately 400°F. Place a skillet on the grill and add the ground beef. Cook until browned, breaking it up with a spatula to make it very fine. Add 3 tbsp. of diced onion (reserving the rest for topping the hot dogs), garlic, tomato sauce, tomato paste, chili powder, Worcestershire sauce, ground mustard and ground cumin. Stir to combine all of the ingredients and let it simmer for 15–20 minutes until thickened. Add salt and pepper to taste.
  2. As the chili cooks, place hot dogs on the grill and cook for 4–5 minutes until cooked through, turning frequently to brown evenly. Remove the hot dogs from the grill and assemble by placing each one into a bun then topping with chili, mustard and chopped onions. Serve immediately.

For safe meat preparation, reference the USDA website.

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