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Coney Dogs

The original recipes for Coney dogs were brought to North America in the early 1900s by Greek and Macedonian immigrants entering the United States through New York City’s Ellis Island. New York’s Coney Island Chamber of Commerce banned the use of the term “hot dog” on restaurant signs in 1913 due to concerns that visitors would take the name literally and assume dog meat was used. Due to this ban, immigrants passing through the area only knew the name for sausage in a bun as a “Coney Island.” Today several variations of the Coney dog exist regionally, such as Detroit style, Flint style, Jackson style, and Kalamazoo style—all named for Michigan towns that have put a unique Midwestern stamp on this popular dish.

Recipe Servings: 8

Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Gluten Free
Dairy Free



  1. Combine the ground beef and onion in a large skillet set over medium-high heat.
  2. Cook, breaking up the beef as it cooks, until the meat is browned and the onion is soft.
  3. Stir in the chili powder, cumin, salt, garlic powder, celery salt, and cinnamon. Cook for about 3 minutes.
  4. Stir in the tomato sauce, water, mustard, and Worcestershire sauce.
  5. Bring the mixture to a boil before reducing the heat and simmering for 20 minutes, or until thickened. If the chili becomes too thick, add a little water.
  6. If you prefer cold buns, skip to step nine. Preheat the oven to 300°F.
  7. Wrap the buns together in foil and place them in the oven.
  8. Bake the buns for about 10 minutes or until heated through and then remove them from the oven.
  9. Place the hot dogs in a saucepan, cover them with water, and set them over high heat.
  10. Boil the hot dogs for about 5–8 minutes or until heated through.
  11. Remove the hot dogs from the heat.
  12. Place the hot dogs in the buns and top them with the chili.
  13. Serve the chili-covered hot dogs with toppings such as shredded cheese, diced onion, and mustard to be used as desired.

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