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Coney Island Chili Dog

Coney Island Chili Dog
Yield:  About 8-16 servings, depending on how much chili is used per serving.
Cook Time:   1-2 hours
Tips:  Chili powder may be reduced to 3 tablespoons if you prefer a more mild chili flavor.
Suggestion:   Serve chili over hot dogs and garnish with mustard, onions or any other condiments (see recipe description for more ideas). Chili can also be served over spaghetti noodles.
This Coney Island Chili Dog recipe takes a traditional hot dog and tops it with a chili recipe that is especially designed for hot dogs (but can also be served over spaghetti noodles). The above photo shows a hot dog made with a quarter-pound all beef frank and a Coney style bun, but you can certainly use any size or type of franks and buns you prefer with this recipe. You can also prepare the franks and buns however you like (broil, grill, steam, etc.). This photo shows a modest amount
of chili on this hot dog, but you can drown your hot dog with as much chili as you desire, even if it will require a little help from a knife and fork! Although this chili recipe uses onions, the onions are blended together with the chili in a food processor or blender before the simmering process to create that consistency that so easily drapes over these famous style hot dogs. Coney Island Chili Dogs are great for barbeques, parties, sports events or for a fun and easy lunch or dinner idea.

Although one would think Coney Island hot dogs originated in Coney Island, New York, they actually were first introduced in a restaurant in Jackson, Michigan in 1914. New York does get credit for first introducing hot dogs, however, and spicy versions of Coney Island Hot Dogs can be found in central and western New York. Coney Island Chili Dogs are traditionally topped with mustard and onions, but any number of toppings taste great with these chili dogs, such as green relish, chopped dill pickles, pickled jalapeno rings, shredded cheddar cheese and/or sauerkraut (or use your imagination!).



  • 8-16 Coney style or other style hot dog buns
  • 8-16 all-beef franks (or any other type of franks you prefer)
  • 2 lbs. ground beef
  • 2 medium onions, chopped
  • 1 6-oz. can tomato paste
  • 3 cups water
  • 2 teaspoons vinegar
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons salt
  • 1/4 teaspoon cinnamon
  • 1/4 cup chili powder
  • 1 clove garlic, minced
  • 1 tablespoon black pepper


In a large skillet, brown beef and onions over medium heat until all pink is gone from meat and onions are tender. Place about 2 cups of meat and onion mixture in a food processor or blender and mix for about 5-10 seconds or until meat and onions are broken into smaller pieces. Pour mixed meat mixture into a bowl and cover with aluminum foil to keep warm. Continue this process with the rest of the meat and onion mixture until all meat and onion mixture has been mixed.

Return meat and onion mixture to skillet, then add tomato paste, water, vinegar, Worcestershire, salt, cinnamon, chili powder, garlic and pepper. Stir to combine, then cover and simmer for 1-2 hours until thick. Serve over spaghetti or hot dogs. 

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