Few things make me as happy as a hot dog. Growing up I enjoyed classic New York or Cleveland Stadium dogs with onions, kraut and Bertman Ball Park Mustard. My dad worked for Ford, so our trips to Detroit were frequent and I also fell in love with the chili-topped Detroit Coney. The Coney dog is a classic, and my granddaughter Emmy loves them too!
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20
- 1/2 pound ground beef heart (see Cook’s Note)
- 1 teaspoon kosher salt
- 1/2 teaspoon finely ground black pepper
- 1 yellow onion, diced, plus more for serving
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 4 teaspoons ground chipotle
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/8 teaspoon ground cloves
- 4 ounces tomato paste
- 3 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 8 beef hot dogs (natural casings)
- 8 hot dog buns (I like potato buns)
- Yellow mustard, for serving
- Diced white onion, for serving
Instructions
- Prepare a grill for indirect and direct heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Place a Dutch oven over the direct heat side of the grill to heat up. Add the olive oil. Add the ground beef, beef heart and salt and pepper to the pan with the olive oil and brown for 4 to 5 minutes. Add the onion, bell pepper and garlic and cook for an additional 1 minute. Add the ground chipotle, paprika, ground cumin, oregano and cloves and let the spices bloom in the fat for 30 seconds. Add the tomato paste and flour and stir with a wooden spoon until a smooth paste forms. Add the broth and stir, scraping any browned bits off the bottom of the pan.
- Bring to a low simmer. Cook, uncovered and with the grill cover up, until the chili is nice and thick and the flavors come together, about 1 hour.
- Grill the hot dogs over direct heat until the casings are crisp, 5 minutes or so. Place the buns on the indirect-heat side of the grill to warm. Place the hot dogs in the buns and top with chili, a line of yellow mustard and diced onion.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 514 |
| Total Fat | 30 g |
| Saturated Fat | 9 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 27 g |
| Cholesterol | 115 mg |
| Sodium | 1133 mg |
Reviews
I made this today for a 4th of July bbq. It was really good but pretty hot, and we like hot food. I think next time I will cut the Chipotle powder in half.