Chili Coney Dogs Recipes

CHILI CONEY DOGS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in tomato sauce, water, Worcestershire sauce, onion and seasonings., Place hot dogs in a 3-qt. slow cooker; top with beef mixture. Cook, covered, on low 4-5 hours or until heated through. Serve on buns with toppings as desired.

EASY SLOW COOKER CHILI CONEY DOGS

Steps:

• In a skillet pan cook ground beef, over medium high heat, for 6-8 minutes or until no longer pink. Crumble the ground beef as you cook it. Drain excess grease.
• Add the tomato sauce, water, Worcestershire sauce, dried minced onion, garlic powder, ground mustard, chili powder, black pepper, and cayenne pepper if using. Stir together and let it simmer while you prepare the hot dogs.
• Spray the insert of a slow cooker with cooking spray. Lay the hot dogs on the bottom. Pour the ground beef meat sauce over top the hot dogs. Cook on LOW heat for 3-5 hours. * I use turkey hot dogs and they don't need to cook as long. Mine are done just shy of 3 hours. Either turkey dogs or all beef hot dogs can be used in this recipe.
• When cook time is done serve the chili Coney dogs inside hot dog buns and top with some ground beef chili mixture (I use a slotted spoon when serving the chili). Top with shredded cheese, onion, and relish if wanted.*When I have time, I place the hot dog buns in a 9x13 baking dish and put a hot dog in each bun. I then use a slotted spoon to put some chili on top of each dog. Sprinkle with shredded cheese and white onion. I broil it on high (watch closely!) for just a few minutes.

CONEY DOGS

Steps:

• In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste and seasonings. , Cover and simmer for 30 minutes, stirring occasionally. Serve on hot dogs; sprinkle with cheese if desired.

CONEY ISLAND CHILI DOGS

Steps:

• In a large pot over medium heat, brown the ground beef stirring constantly to break up all the clumps into fine pieces.
• Add the chili sauce, chili seasoning, water, Worcestershire, mustard and onion powder. Bring to a boil, lower the heat, and simmer for 30 minutes.
• Meanwhile, boil the hot dogs according to package instructions. Place hot dogs in buns, top with chili, cheddar cheese, and chopped white onion. Serve with Spicy Fries.
• Preheat oven to 450 degrees F.
• Combine taco seasoning and salt; set aside.
• On baking sheets make a single layer of French fries. Bake until golden brown, about 12 minutes and season with the spicy salt mixture. Serve with chili dogs.

CHILI CHEESE CONEY DOGS

Steps:

• 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.

GRANDPA'S CLASSIC CONEY SAUCE

Steps:

• Place the ground beef and onion in a large skillet over medium-high heat. Cook, stirring to crumble, until beef is browned. Drain. Transfer the beef and onion to a slow cooker and stir in the ketchup, sugar, vinegar and mustard. Season with celery seed, Worcestershire sauce, pepper and salt. Cover and simmer on Low setting for a few hours before serving.

CONEY ISLAND HOT DOG CHILI SAUCE

Steps:

• 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 water, tomato paste, pickle relish, onion, Worcestershire sauce, mustard, chili powder, salt, and sugar; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until sauce is thickened, about 30 minutes.

CONEY ISLAND CHILI DOG SAUCE

Steps:

• Brown ground beef in a skillet, adding onions halfway through. Add minced garlic when meat is nearly done.
• Add remaining ingredients; stir well to combine. Simmer over low heat 15 minutes.
• Serve over hot dogs, Coney Island style! Top with shredded sharp cheddar if desired.

LOW CARB CONEY ISLAND CHILI DOG

Steps:

• For the "rice", trim leaves and most of the tough stalks of the cauliflower, then coarsely chop into manageable pieces that will fit the feed tube of your food processor.
• Using the grating disk, process the cauliflower; put in a 2 1/2 quart casserole with a lid.
• Add 2-4 tablespoons of water, cover and microwave on HIGH 8-14 minutes.
• Stir every 4-5 minutes and check for doneness.
• When tender, but not mushy, add some butter; season with salt and pepper to taste.
• For the Coney Island Chili Dog, brown the ground beef; drain fat.
• Stir in tomato sauce, tomato paste, mustard, seasonings and water.
• Add hot dogs, if using.
• Cover and simmer 10-15 minutes.
• Mix chili into the "rice"; add stir in cheese.
• Bake, uncovered, at 350ºF about 20 minutes or microwave, covered, on MEDIUM about 10 minutes, until hot and bubbly.