Coney Island Hot Dogs

By Paynoff

Ingredients

• 8 hot dog buns
• 1 pound ground beef
• 2 onions, finely chopped
• 2 cloves garlic, finely chopped
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• One 6-ounce can tomato paste
• 1 tablespoon yellow mustard, plus more for topping
• 1 tablespoon Worcestershire sauce
• 2 teaspoons brown sugar
• 8 beef hot dogs in natural casings

Details

Servings 4

Preparation

Step 1

1.Preheat the oven to 300°. Wrap the hot dog rolls in foil. In a large skillet, cook the beef, half of the onions and the garlic over medium-high heat, breaking up the meat, until the onions are softened and the meat is cooked though, about 5 minutes. Stir in the chili powder and cumin and cook, stirring occasionally, for 3 minutes. Stir in 1 cup water, the tomato paste, mustard, Worcestershire sauce and brown sugar. Bring to a boil, then cover, reduce the heat to medium and cook until thickened, about 20 minutes.

2.Meanwhile, in a large saucepan, cover the hot dogs with water and bring to a boil. Cook until heated through, about 8 minutes. Place the rolls in the oven and heat through. Place the hot dogs in the rolls and top with the chili, the remaining onions and extra mustard.