How to Make a Detroit-Style Coney Island Hot Dog

Like Cincinnati’s five-way-chili, Philly’s cheesesteak, and Chicago’s deep-dish pizza, Detroit has its own local signature junk food of the gods: the Coney Island chili hot dog and loose meat chili-burger. In fact, there are hundreds of Coney Island hot dog restaurants in Michigan, and they all originated from 2 side-by-side restaurants on downtown Detroit’s Lafayette Street, founded by the Greek immigrant Keros brothers right after World War I. The American and Lafayette Coney Island restaurants are still going strong 7 days a week, 24 hours a day.

I’ve lived away from Michigan for more than half of my life, but still get nagging cravings for coneys. I’ve tried to replicate them on my own stove via a variety of recipes, but haven’t been able to discover that secret Keros family ingredient that’s part of the chili. Recently I came fairly close.

Difficulty: Moderate

Instructions

Things You'll Need:

• Hot dogs
• A mix of hamburger and/or other ground meats
• Food processor or grinder
• Chopped yellow onion
• Hot dog buns (for burgers, too)
• Vegetable oil
• Non-stick frying pan
• Garlic cloves
• Ground cumin
• Cinnamon powder
• Chili powder

1. Take one pound of ground hamburger meat and freeze it. After an hour, re-grind the burger in a food processor or in an old-fashioned meat grinder.

2. Heat two tablespoons of vegetable oil in a non-stick pan. Add ½ cup of chopped yellow onions and brown the onions. Add the ground meat and brown with the onions.

3. Add spices, including 1 minced garlic clove, 3 tablespoons of chili powder, ½ teaspoon of cumin, ½ teaspoon of oregano, and a pinch of cinnamon.

4. Add ¼ cup of water and bring the chili to a boil. Simmer the chili for 30-45 minutes, or until the water has evaporated. Season to taste with salt and pepper (optional).

5. For Coney Dogs, put the chili in a separate container, and wipe the pan dry. Put 8 (give or take) hot dogs in the pan and cook until the skin is lightly crisp. Place the dogs in their buns. I eat my Coney Dogs without raw onions on top, and then I add a stripe of classic yellow mustard on top of the chili.

Tips & Warnings

• While my personal favorite restaurant is Lafayette Coney Island, I’m using the American’s own Coney Dog recipe from an issue of Life Magazine as one of my main references, even though deep down I think that they still may have held out 1 or 2 secret ingredients.
• If you have the discretionary bucks, visit the Koegel Meats web site. They provide the chili meat for many of Detroit’s Coney Island restaurants. They sell their “Coney Chili Sauce” online. Its ingredients include beef hearts, cracker meal, and unique spices. Note that a six-lb “kit” will set you back $50, not including shipping (courtesy of Bud’s Mailroom). Note that, for years, I’ve heard that beef hearts were among the secret ingredients.
• If you’re a non-profit charitable organization (only) you can order “American Coney Island Kits” to sell for fundraisers. The kits include hot dogs, buns, and a package of Keros family recipe chili.

Resources

• Coney Dog history according to American Coney Island

[stevendetroit]

on 12/11/2009 ok, first off you can't eat it without the onions, I've lived in Detroit all my life, and believe me it's a nessicary part. Second (and I know this sounds gross) but the Keros chili is actually made with ground beef heart, it gives it the right texture. Third, you've gotta use a all beef natural casing hot dog. If you have a hard time finding them, try going to the deli counter at your grocery store. Fourth, you really should try steaming the bun, it really makes a big differance. Most people overlook the bun, but it's a major part, a hot dog with out a bun is just a sausage. Finally, get a fork, a few napkins, and an empty stomach, you'll need it.

[Marilynda]

on 11/20/2008 found this article by accident but now I'm craving chili dogs!!!