Original Coney Island Hot Dog Meat Chili Sauce

A silky, beefy sauce built for dripping over classic American hot dogs. What makes it special? No beans, no chunks, just finely simmered meat, a whisper of spice, and that sweet-savoury balance that defines the Coney dog.
Despite the name, Coney Island hot dogs did not originate in Coney Island, New York. Instead, they were created by Greek and Macedonian immigrants who came through Ellis Island and were inspired by the American hot dog culture they saw on Coney Island.
They later moved west, particularly to Detroit, Michigan, and opened diners where they served their own take on hot dogs. To honour the American symbol of the hot dog, they named their version “Coney Island.”
There is no actual chilli pepper or chilli powder in the original recipe as it stands. Despite the name “Coney Island Hot Dog Chilli Sauce,” it’s not chilli in the spicy or pepper-based sense.
In classic American diner tradition, especially Detroit-style Coney sauce, the word “chilli” refers to a finely textured, seasoned ground beef sauce meant for hot dogs. It’s more about savoury umami and gentle, warm spices (like cumin and allspice), rather than heat.
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Ingredients:
Beef (500g / 1.1 lb)
Onion, finely grated (100g)
Neutral oil or beef fat (30ml / 30g / 2 tbsp)
Tomato paste (30g / 2 tbsp)
Water or beef stock (250ml / 1 cup / 1 US cup / 1 UK cup)
Yellow mustard American (15ml / 1 tbsp / 1 US tbsp / 1 UK tbsp)
Worcestershire sauce (10ml / 2 tsp / 2 US tsp / 2 UK tsp)
Sugar (5g / 1 tsp / 1 US tsp / 1 UK tsp)
Salt (5g / 1 tsp / 1 US tsp / 1 UK tsp)
Ground cumin (1g / ½ tsp / ½ US tsp / ½ UK tsp)
Ground allspice (1g / ½ tsp / ½ US tsp / ½ UK tsp)
Optional: Garlic powder (½ tsp) and a pinch of cayenne for heat

#backyardchef #hotdog #coneyisland #coney #hotdogsauce

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That is how to make Coney Island hot dog meat chili sauce Detroit style. Hi everyone. Welcome to Backyard Chef. I’m Rick. Today we’re doing a cracker for hot dogs. We’re doing the Coney Island hot dog chili meat sauce. And we’re saying slowed it down for chili meat sauce or meat chili sauce because it’s a misnomer. There’s no chili, no chili peppers, no chili powder, no nothing. It refers to the texture of the ground up meat. Let’s do it. Come on. So, we’ve got some beef mints and I’ve got a bit of onion. We’re going to grate the onion actually, which is a bit unusual. So, we’re going to grate the onion up. Nice and straightforward. Now, I’m using a red onion, but it’s irrelevant. You can just use whatever you like. White onion, brown onion, it makes no difference. We want grated onion. So, there we go. A nice bit of grated onion going on there. Look. So, it’s a steady one. We got a catload of ingredients, but they’re all really um ingredients you would find in your uh pantry if you do international type cooking or American cooking. Okay, on there we want a pan. Want a flame on now. It doesn’t have to be too high. And we want a splash of oil. So, we’re going in there with all that onion and that onion juice, and we’re just going to give it a whiz around for about a minute or so, just to give it a little bit of a cooking on there. We don’t want to brown it. We just want to take out that really rawness of the onion. Now, this type of uh sauce is served up with a hot dog and usually yellow mustard and chopped raw onion. So, we don’t need raw onion in here. Get it cooked off. I first read about this sauce all those years ago and I was absolutely blown away that it was marked up chili sauce and there is no chili in the original recipe. People have changed it since. And we want to be going in with our mints. Now, the mint has to be cooked down broken up as fine as it will go. So, it’s not going to break up until it starts cooking. So, just start cooking it. So, as you can see, we’ve got the usual amount of water in here. Just cook it off. Break up your mince as it cooks. Now, some use a potato masher to mash this up into fine bits. That’s up to you. [Applause] Okay. So, if you’re going to use a masher, give it a mashing. Now, to be honest, I don’t think it makes much difference. It depends how the meat has been ground up. You know, if you’ve got massive ground meat, it’s going to take ages to break down like this. So, whichever way you choose to do it, up to you. So once you’ve got it broken down, that’s going to do for what we need today. So once you’ve got that broken down how you want it, we want to be going in there with a couple of tablespoons of tomato paste. Get that in there. About a tablespoon of yellow mustard. Going to be going in with about two teaspoons of worester sauce. But a teaspoon of sugar. Use any sugar you have. This is actually caramel granulated, but that’s irrelevant. Just put in any sugar. Castor sugar. We just want a little bit of sweetness in there. There’s a lot of sour going in here. A little bit of salt. A half a teaspoon of cumin. About the same of all spice. Optional about half a teaspoon of garlic powder. Let’s have that all brought in. Oh, there’s some fabulous smell there. Wow. Get that in there. Oh, that smells incredible. And we are using beeftock, which I’ve made up out of a cube. That’s going in there. And just a nice little simmer on there. And that’s it. Just stir it in with a nice little simmer on there. Now, we’re going to simmer this for about 40 minutes. We don’t want it to dry out. So, you can add some more stock or a little bit of water if you feel you have to. Don’t dry it out. We want a thick, moist, clingy sauce. It has to cling to the hot dog. And as it’s cooking, just keep giving it a little squishing down. Break up some of those bits that didn’t completely get mashed up. Okay, when you’ve had about 40 minutes and you keep mashing it down, you should have a paste like that. A nice meat sauce. Now, this is going to thicken, so we don’t have to worry about it. That’s about how I want it. Actually, what you have to look at, you have to look at that that is going to cling to your hot dog. So, if I turn that over like that, look, it’s clinging to this. Okay. So, we know that’s going to cling to the hot dog, right? We need to let this stand about 10 minutes to thicken up. Come on. Come on. And let’s get it all put together in there. Our dog. In fact, come on. We’re going to put three together. Here we go. Come on. We want some of that fabulous, fabulous meat sauce in there. Look at that. Get it in. Come on. On there with some of those onions. Get some onions on there. Oh, come on. This is down the shirt job. This one on there. On there. Oh man. There we go. Look at that. That’s our Coney Island hot dog with our meat chili sauce Detroit style. Look at that. Come on. Come on. This is down the shirt job. [Applause] That is off the charts. That is absolutely superb. M. That is absolutely sensational. our lovely meat sauce in there with our hot dog. Oh, come on. So, there you are. If you like what we’re doing, that is how to make Coney Island hot dog meat chili sauce Detroit style. If you like what we’re doing, don’t forget big thumbs up, subscribe to the channel, ring that bell. We’ll catch you in the next video. I wonder if this one’s the same. [Applause] Oh, it is