Coney Island Hot Dog

Preparation time: 20 min Cooking time: 2 hours Easy - for beginners Serves: 80 servings


"We're not talking chili dogs here. A Coney Island Hot Dog has a unique flavor. My friend got this recipe from a Coney Island Restaurant owner, and it tastes exactly like what the restaurant has been serving for over half a century."


  • 2 lbs. lean ground beef shopping list
  • 4 medium onions, chopped
  • 1/2 Tblspn garlic powder
  • 1-1/2 Tblspn white vinegar
  • 4 Tblspn chili powder
  • 1/4 teaspn cinnamon
  • 1/2 teaspn red pepper
  • 1/4 teaspn cumin
  • 1 teaspn salt
  • 1 teaspn alspice
  • 2 dashes worcestershire sauce
  • 6 oz tomato paste
  • 1 quart water


This recipe is for the sauce that is one of several condiments that make a right and proper Coney Island hot dog.

Brown the ground beef and drain. Run it through a food processor for a finer texture, if you choose. It seems to go farther that way. Save time by mincing the onions in a processor also, as it cooks down to nothing in the sauce. In a small dutch oven combine all ingredients and simmer. The original recipe says simmer for 3 to 4 hours. I’ve found that about 2 hours is plenty of time. That’s all there is to it. Makes about 10 cups of sauce. A cup of sauce makes about eight hot dogs.

CONEY ISLAND HOT DOG correct creation procedure: Place a hot hotdog in a warm fresh bun. Spread about a heaping tablespoon of coney sauce beside the full length of the dog, then do the same with an equal amount of chopped onion. Squirt a line of yellow mustard along the full length. Top with two shakes of salt.

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