Classic Coney Island Hot Dog Recipe

My husband's family has been trying to duplicate these Dirty John's hot dogs for as long as I have known them. They were pretty close on their recipe, but Rachel Ray has shared the original Dirty John's Hot Dog Sause for us all. Finally I can try this famous recipe for myself. The natives call them Coney Islands, or from New Way Lunch they called them Dirty John's Dirt Dogs. If you mixed my Mother-in-law's and father-in-law's recipes you would almost have the perfect Dirty John's hot dog. I used to think of them as chilli dogs without the beans.

Ingredients:
8 hot dog buns
1 pound ground beef
2 onions, finely chopped
2 cloves garlic, finely chopped
2 tablespoons chili powder (Sometimes I use only 1 1/2 tbs)
1 tablespoon ground cumin
1 6-ounce can tomato paste
1 tablespoon yellow mustard, plus more for topping
1 tablespoon Worcestershire sauce
2 teaspoons brown sugar8 beef hot dogs in natural casings

Directions: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.

Note: Sometimes I just steam the buns on a rack over the hot dogs, but my husband likes the buns toasted, like on a grill. He tells me that is how New Way Lunch serves them.


Classic Coney Island Hot Dogs Recipe - Every Day with Rachael Ray