Preheat an outdoor grill for medium-high heat.
Place hot dogs on the grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste. Lightly grill hot dog rolls.
Meanwhile, place the chile sauce in a small microwave-safe bowl; cook 1 minute. Stir, and cook 1 minute more.
Place hot dogs on buns. Top each with chile sauce, onion, and 1 tablespoon mustard, or to taste.
Cook Hot Dogs. You could grill them, you could pan fry them , you could even boil them if you wanted.
Heat chili sauce.You could heat it on the side burner of your grill if you have one, you could heat it on the stove, you could even heat it in the microwave if you wanted.
Place 1 Hot Dog on 1 hot dog bun.
Spoon warmed chili sauce onto hot dog.
Sprinkle with onions.
Tops with cheese sauce.
In large skillet, cook beef over medium heat until meat is no longer pink; drain.
Stir in the tomato sauce, water, Worcestershire sauce, onion and spices.
Place hot dogs in a 3-quart slow cooker; top with beef mixture.
Cover and cook on low for 4-5 hours or until heated through.
Serve on buns with cheese, relish and onions, if desired.
DO NOT brown ground beef before using. Combine ALL ingredients except hot dogs in a pot and simmer until thickened. Stir occasionally to ensure beef does not clump and cooks evenly.
Grind the hot dogs very fine (or chop fine in food processor) stir into beef mixture and cook 15 minutes longer.
Use over GOOD natural casing hot dogs (Koegel Vienna if possible) with chopped onion and mustard. The big secret in this recipe is the ground hot dogs. (Hint: Back home, I still used the Koegels' in the sauce, just the skinless ones).
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add chili sauce, water, chili seasoning, mustard, Worcestershire sauce, and onion powder; bring to a boil. Reduce heat and simmer until Coney sauce is thickened, about 30 minutes.
Place hot dogs into a large pot and cover with salted water; bring to a boil and cook until hot dogs are heated through, 5 to 7 minutes. Place 1 hot dog in each bun and top with Coney sauce.
This recipe works best on a grill
n your hot dog, the dogs must be grilled on a
o taste.
For the Coney Island Chili Dog, brown the
In a skillet over med-high heat, brown the beef with the onion.
As the mixture browns, break up the beef with a fork.
Pour off the fat and add all remaining sauce ingredients, mixing well.
Simmer over low heat, partially covered and stirring frequently for 1 hour, or until mixture thickens.
If desired, add an additional tablespoon of cider vinegar the last 15 minutes of cooking.
Place hot dogs in buns and top with mustard, onion, coleslaw or sauerkraut, and Alabama Coney sauce.
Serve immediately.
Brown the ground beef and season with onion powder, chili powder, cumin salt and pepper.
Stir in the mustard, hot sauce, tomato sauce and sliced hot dogs.
Spread in a greased large pie plate; stir in half of the cheese.
Beat the eggs well; whisk in the mayonnaise then the cream. Beat well until smooth. Stir in the remaining cheese.
Pour over the meat mixture and spread evenly. Bake at 350\u00b0 30-35 minutes.
Let stand 10 minutes before cutting.
Cook the onions in butter until soft and translucent.
Stir in hamburger, salt, paprika and chili powder. Cook this over medium beat until browned.
Blend in ketchup and simmer for 20-30 minutes and get all of those flavors happy.
Add water by the tablespoons if necessary to thin the mixture.
Garnish with left over onion, shredded cheese - I recommend a cheddar blend, and any other hot dog fixings you prefer. Or simply enjoy this coney sauce all by itself. After this, you'll have a hard time returning to chili dogs.
Add ground chuck,chili powder,cumin, salt and pepper to cooking pan amd cook on medium high heat. Put the hot dogs in a food processor ond pulse to a fine texture. When the chuck is no longer pink add the hot dog mixture and the tomato sauce.and simmer for about 30 minutes. You might not need to use all of the tomato sauce. I use the tomato sauce so the coney sauce doesnt become crumbly.
br>To assemble the hot dogs -.
Heat a large skillet
erved.
Great over hot dogs or served alone with your
ake pan.
Put hot dogs in pan; fill with water
Brown meat; add remaining ingredients except hot dogs and buns.
Simmer until thick, about 1 hour.
Cook hot dogs.
Place in buns; top with hot sauce.
Makes about 3 cups sauce, enough for 12 to 16 dogs.
In 10-inch skillet, brown beef and onion until beef loses redness. Stir in Hunt's tomato paste, water and seasonings; heat through.
Now, heat or grill hot dogs and buns.
Serve.
Place hot dogs on buns.
Spoon chili down center of each and top with shredded cheese.
Makes 10 chili dogs.
Place chili in a 1 quart casserole dish.
Microwave 2 minutes on High or until hot and bubbly, stirring once.
Set aside.
Place hot dogs on open buns.
Arrange on paper plate.
Microwave 2 to 3 minutes on Power 8, or until hot dogs feel warm.
Spoon chili over hot dogs.
Sprinkle with raw onion.
Top with grated cheese. Microwave 30 seconds on High or until cheese melts.
Makes 10 to 12 servings.
o a boil. Cook hot dogs in boiling water until heated
In
skillet,
cook
ground
beef until done; drain fat. Stir in
Manwich, mustard, Worcestershire and salt until well blended. Arrange hot dogs
in
meat mixture; cover and simmer 10 minutes. Turn hot
dogs occasionally.
Open buns slightly; toast lightly. Place hot
dogs
in
buns;
spoon meat mixture down center.
Top with shredded
cheese.
Makes
8 to 10 servings.