More than just a stadium snack, this dog is a taste of Detroit history — with roots tracing back to early 20th-century Greek immigrants who reimagined American fast food with flair. Whether you’re grilling out, tailgating, or recreating your favorite diner dish at home, Detroit coneys deliver a nostalgic, stick-to-your-ribs kind of satisfaction.

Origin Detroit-Style Coney Dogs

Despite the name, Coney dogs have nothing to do with New York’s Coney Island. They were popularized by Greek and Macedonian immigrants in Detroit in the early 1900s. Today, rival institutions like Lafayette Coney Island and American Coney Island serve them to devoted fans, each claiming to be the original.

What I Love About This Recipe

It’s simple comfort food but with serious personality. The chili is rich and meaty without beans, the mustard adds tang, and the raw onions give the perfect crunch. You can make the sauce ahead so assembling is a breeze.

Also Read : World’s Best Potato Salad

Detroit-Style Coney Dogs

Recipe by RecipeWikkiCourse: Main Course, SnackCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

400

kcal

Detroit-Style Coney Dogs are iconic hot dogs topped with a savory beef chili, finely chopped onions, and a generous drizzle of yellow mustard, all nestled in a soft steamed bun. Unlike traditional chili dogs, the Coney topping is thinner, spiced differently, and deeply rooted in Detroit’s Greek-American heritage. These loaded hot dogs are a street food favorite, known for their bold flavors and satisfying bite. They’re perfect for game days, cookouts, or casual weeknight dinners.

Ingredients

• 8 beef hot dogs

• 8 hot dog buns

• Yellow mustard

• Chopped raw onion1 lb ground beef

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 tbsp tomato paste

• 1 cup beef broth

• 1 tbsp yellow mustard

• 1 tsp Worcestershire sauce

• 1 tsp chili powder

• ½ tsp ground cumin

• ½ tsp smoked paprika

• Salt and pepper, to taste

Directions

• In a large skillet over medium heat, cook ground beef until browned, breaking it up as it cooks. Drain excess fat if needed.
• Add chopped onion and cook until softened, about 3–4 minutes.
• Stir in garlic and cook another 30 seconds.
• Add tomato paste, chili powder, cumin, paprika, mustard, Worcestershire, salt, and pepper. Stir well to coat.
• Pour in beef broth. Bring to a simmer and cook 15–20 minutes, stirring occasionally, until sauce thickens to a loose chili consistency.
• Taste and adjust seasoning. Keep warm.
• Steam or warm hot dogs in a pan, on the grill, or in simmering water.
• Warm buns briefly so they’re soft and steamy.
• Place each hot dog in a bun. Spoon hot coney sauce over the top.
• Finish with a squiggle of yellow mustard and a sprinkle of raw chopped onion.

Notes

• Authentic Coney sauce is smooth and finely textured — some recipes blend the cooked beef briefly for a finer grind.
• Make the sauce up to 3 days ahead and reheat before serving.
• Serve with fries and extra napkins!

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