- 8
- 15 mins
- 60 mins
Ingredients
- 1 1/4 pound ground chuck
- 1/2 cup diced onion
- 1 tablespoon freshly minced garlic
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin (or to taste)
- 1/2 teaspoon celery salt (or to taste)
- a pinch of cayenne pepper (or to taste)
- 1 1/2 teaspoons salt (or to taste)
- 1 teaspoon freshly ground black pepper (or to taste)
- 1/3 cup Heinz Ketchup
- 2 tablespoons butter
- 2 cups water
- 8 beef hot dogs with natural casings
- 8 hot dog buns, warmed
- diced onions (topping)
- Heinz Yellow Mustard
Preparation
Step 1
Heat a large skillet over mid-high heat and brown 1 1/4 pounds ground chuck, being sure to crumble it up as you brown.
Mix in 1/2 cup diced onions, 1 tablespoon of garlic, 1 tablespoon of chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon celery salt, a pinch of cayenne pepper, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Saute until the onions begin to soften.
Add 1/3 cup Heinz Ketchup, 2 tablespoons butter, and 2 cups water. Bring the mixture to a simmer and reduce heat to medium. Cook, stirring occasionally, until the mixture has reduced to a thick sauce. This will take about 45 minutes to an hour. When it's ready, give it a taste and adjust the seasonings to your liking.
When the beef relish is almost done, start making your hot dogs. I like to cook my hot dogs in a cast iron skillet with butter. I heat the skillet to medium heat and add 2 tablespoons of butter. Then I add the hot dogs and let them sear nicely on one side for a couple of minutes. Once they are nicely browned, I roll them over to brown the other side.
When your hot dogs and beef relish are ready, assemble your Coney Island Dogs. I warm the hot dog buns by wrapping them in foil and sticking them in a hot oven for a few minutes, then I add the hot dog and top it with the meat relish. Add as much or as little as you prefer. Top the relish with some diced onions to your liking, and then squeeze on the Heinz Yellow Mustard. Enjoy!