Detroit Coney Dog Dip

By Rachael Ray Every Day ,

Photography by Christopher Testani

Recipe by Tara Bench

Active Time

30 minutes

Total Time

50 minutes

Servings

8

Ingredients

  • 1 tbsp. olive oil
  • 1 lb. ground beef
  • 1/2 onion, chopped
  • 1 tbsp. tomato paste
  • 1/2 tsp. each celery seeds, chili powder, ground cumin, and dry mustard
  • Pinch of ground cinnamon
  • 3/4 cup ketchup
  • 1/2 cup beef stock
  • 1/4 cup distilled white vinegar
  • 2 tbsp. sugar
  • 1 tsp. Worcestershire sauce
  • 4 hot dog buns, split
  • Yellow mustard, for brushing and topping Grated cheddar, sliced pepperoncini, and chopped white onion, for garnish
  • 24 to 32 frozen pigs in blankets, cooked according to package directions

Preparation

1. In a large pot with a lid, heat the oil over medium-high. Add the beef and onion; season with salt. Cook, stirring often and breaking up with a spoon, until the beef is browned and cooked through, about 5 minutes. Drain any fat. Stir in the tomato paste and spices; season with pepper. Stir in the ketchup, stock, vinegar, sugar, and Worcestershire. Cover and reduce heat to low. Simmer the chili, stirring occasionally, until the flavors meld, about 20 minutes.     

2. While the dip cooks, preheat the oven to 350 degrees. Brush the cut sides of the hot dog buns with mustard. Cut the hot dog buns into thirds and transfer to a baking sheet. Bake until toasted, about 6 minutes. Top the dip with cheddar, pepperoncini, white onion, and a squiggle of mustard. Serve with the toasted hot dog buns and pigs in blankets. 

Nutrition Information

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