In Michigan, specifically Detroit, when we think of a chili dog our minds take us to Coney Island for the city’s beloved Coney Dog. Detroit’s Coney Dog holds a special place in the hearts and appetites of locals and visitors alike. This iconic hot dog variation, featuring savory chili, mustard, and chopped onions, has become synonymous with Detroit’s culinary scene.
While Detroit may be the Coney Dog capital, other regions across the country have put their own twist on this classic comfort food. Chef Aaron Bludorn made an appearance on the “Today” show to give us a look at his Texas style Coney Dog, and the main difference is the chili.
Unlike Detroit Style Chili, typically including ground beef, kidney beans, tomatoes, onions, and a blend of spices such as chili powder, cumin, and paprika, the chili made for the Texas Coney calls for ingredients like beef stew meat, cilantro, and lime juice.
This spin on the Detroit Coney Dog is certainly different than what natives and guests are used to. Is the original Coney Dog the only kind that will satisfy your craving? Or are you willing to give the Texas Coney a try? Check out the ingredients and full recipe below.
Ingredients
- pounds beef stew meat
- 1/2cup water
- 1cup guajillo chile puree
- 1/2cup chicken stock
- 1lime, zested and juiced
- 1/2bunch cilantro, chopped
- salt and freshly ground black pepper
- 1yellow onion, sliced
- 2cloves garlic, sliced
- 1/2cup tomato paste
Recipe
- Season the beef with salt and pepper.
- In a large pot or rondeau over medium-high heat, sear the beef to brown on all sides. Remove beef from pan and set aside.
- Over medium heat, add the onion and garlic to pan, and cook until the onion become translucent and fragrant.
- Add the tomato paste and cook until a layer of fond (drippings) forms on the base of the pan. Deglaze with water, add the guajillo puree and mix together.
- Once the guajillo is mixed in, add the beef back into the pot and pour in enough chicken stock to just cover.
- Cover and braise until tender. Once beef is tender, remove from liquid.
- Return the base liquid to a burner and bring to simmer. Reduce liquid until about 3 quarters remain.
- Return beef back to the base, season with lime zest, juice and chopped cilantro. Season with salt to taste.