Detroit-Style Coney Dog Sauce
Yield: 8-10 coney dogs
Total Time: 1h 10m active + Optional overnight chill
Classic Detroit coney flavor, made from scratch!
Accompaniment: French Fries
Ingredients
For the seasoning mix
- 3 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cocoa powder
- ¼ tsp cinnamon
For the broth
- 2 cups water
- 1 tbsp dijon mustard
- 1 tbsp reduced-sodium soy sauce
- 1 tbsp worcestershire sauce
- ¼ tsp liquid smoke
For the stock pot
- 2 lb. ground beef (80% lean 20% fat)
- 2 tbsp canola oil
- 1 large white onion, diced
- 4 large cloves of garlic, finely chopped
- 2 tbsp tomato paste
- 2 tsp red wine vinegar
- 2 tsp kosher salt
- 1 tsp ground white pepper
- ½ tsp granulated sugar
For serving
- natural-casing hot dogs (I used Koegels’s Viennas)
- steamed buns
- yellow mustard
- white onion, diced
Instructions
Step 1: Gather all of the ingredients for the seasoning mix.
Step 2: In a small cup, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, cocoa powder, and cinnamon.
Step 3: Stir to combine and set aside.
Step 4: Gather all of the ingredients for the broth.
Step 5: In a medium bowl, add the water, dijon mustard, soy sauce, worcestershire sauce, and liquid smoke.
Step 6: Whisk thoroughly to combine then set aside.
Step 7: Gather all of the ingredients for the skillet and prep the onion and garlic (sugar and oil not shown).
Step 8: Heat the canola oil in a large stock pot over MEDIUM heat for 4 mins, or until shimmering.*
*NOTE: Shimmering oil means the oil is hot and ready for cooking. It will look glossy and fluid with slight ripples across the surface, and light will reflect in soft, wavy patterns. It should not be smoking.
Add the ground beef and season with the kosher salt and ground white pepper.
Step 9: Cook the ground beef for 8-10 mins, stirring and breaking it up with a spoon or masher every 2 mins until it becomes very fine, and no pink remains.
Step 10: Pour off the excess grease.
Step 11: Add the diced onion.
Step 12: Stir to combine.
Step 13: Cook, stirring occasionally, until softened and mostly translucent, the liquid has evaporated, and the mixture is starting to brown, about 10-12 mins.
Step 14: Add the garlic.
Step 15: Cook, stirring frequently, until fragrant, about 1-2 mins.
Step 16: Sprinkle in the reserved seasoning mix.
Step 17: Stir constantly for 1-2 mins to bloom spices in the fat.
Step 18: Add the tomato paste then cook, stirring frequently, until incorporated and slightly darkened, about 1-2 mins.
Step 19: Add the broth, scraping the bottom of the stock pot to release the fond.*
*TIP: Fond is the browned bits left on the bottom of a pan or pot after searing meat or vegetables.
Step 20: Bring to a simmer.
Step 21: Reduce heat to LOW and simmer, covered, stirring and breaking up every 5 mins, until the mixture is a loose, spoonable, pourable meat sauce, about 40 mins.
Step 22: Remove from heat and uncover.
Step 23: Add the sugar and red wine vinegar.
Step 24: Stir to combine and let rest, covered, for 10 mins.*
*NOTE: Optional, refrigerate overnight to let the flavors meld.
Step 25: Serve over natural-casing hot dogs in steamed buns, topped with yellow mustard and finely diced white onion alongside french fries.
