The Dog: The Michigan Coney
Arguably one of the most well-known hot hogs of them all is the Coney Island Dog. An icon. The Michigan Coney is a transplant and follows along with the established trappings: steamed bun, bean-less chili, finely diced white onion and tangy yellow mustard. Perhaps the most stock standard of hot dogs, but that’s why it’s timeless.
Ingredients:
Side Slice or Split Top Bun
Wardynski’s All-Natural Hot Dog
Bean-less Chili of your choosing
Small White Onion
Yellow Mustard
Preparation:
- Trim and peel the white onion. Halve it and cut to a small dice – or whatever size your comfortable with. I prefer on the smaller size. Place in a small bowl and set aside.
- In a small sauce pan or pot add your favorite hometown or brand of bean-less chili. Bring to a boil over medium high heat and then lower to a to let simmer. Note: You’re welcome to make your own chili from scratch, but I think part of the charm of the Coney is the finely ground chili sauces you can purchase of the shelf and it fits with the vibe of the dog.
- In a medium pot bring one quart of water to a boil over medium heat. Add hot dog to boiling water and reduce to a simmer once the water is boiling again. Cook for 5-7 minutes.
- While the hot dog cooks, lightly dampen a paper towel. Wrap the paper towel around the hot dog bun. Microwave for 10-12 seconds.
- Assembly: Place hot dog into steamed bun. Ladle ½ to 1 ounce of chili sauce along the hot dog. Sprinkle diced onions over the chili and drizzle yellow mustard in a zig zag pattern to finish.
- Enjoy!
