Campfire Coney Dogs
Serves 8
Coney Sauce
- 1 pound ground beef
- 2 cloves garlic, minced
- 2 small chopped onions, divided use
- 3 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1½ teaspoons salt
- ½ teaspoon celery seeds
- 1 teaspoon cumin
- 2 tablespoons yellow mustard, plus extra for topping
- 1 cup beef broth
- 2 tablespoons brown sugar
8 Koegel's Viennas (or favorite hot dog)
8 white or pretzel hot dog buns, split and lightly toasted
Pickled jalapeño slices, for garnish (optional)
MAKE CONEY SAUCE
In a large nonstick skillet, add ground beef, garlic, and 1 chopped onion, and cook over medium heat, about 6 minutes. Add tomato paste and thoroughly coat meat; cook for 1 to 2 more minutes. Add chili powder, paprika, salt, celery seeds, cumin, mustard, broth and brown sugar. Stir together until thoroughly combined. Reduce heat to medium-low and let simmer for 10 to 12 minutes.
PREPARE HOT DOGS
Place hot dogs in a saucepan and add enough water to cover them. Cover and cook on medium-high heat for 6 to 7 minutes, until heated all the way through. Slice hot dogs lengthwise down the center (but not all the way through). Split each hot dog open and place in a large skillet or on a grill for 1 to 2 minutes over medium-high heat to firm up the casings.
ASSEMBLE
Place each hot dog in a toasted bun, add some Coney Sauce and yellow mustard, then top with the remaining chopped onions. Add sliced jalapeños, if desired.
This recipe is from Gina Ferwarda's cookbook, "Meals From the Mitten". You can purchase a copy on Amazon. You can learn more about Gina on her website, www.NomNews.com