Coney Island Hot Dog (also called Michigans or chili dogs)

The Coney Island hot dog was invented in 1867 by Charles Feltman in Coney Island, New York as a hot fast food he could sell from a push cart. He called them "Coney Island Red Hots". Some people unsure of its ingredients called it "hot dog." The original "Coney Island" hot dogs were served with mustard, onion, and sauerkraut , and were popular enough to encourage competitors (such as Nathan's, also located in Coney Island).

However, in many locations, a "Coney Island hot dog" includes "coney sauce", which is generally a meatless chili. This variation of the "Coney Island hot dog" is thought to have been invented in the state of Michigan by various claimants (such as Todoroff's in Jackson, Michigan or American Coney Island in Detroit). As a result, Coney Island hot dogs featuring "coney sauce" are prevalent around the Midwest, particularly in the area surrounding Detroit, Michigan . In general, the phrase "Coney Island hot dog" is now used primarily to refer to the version with chili sauce. It is important to note that the sauce is not chili, per se, but a tomato-based sauce with some ground meat and chile (spice) as flavorings.

Coney Island Sauce:

Makes 8 servings.

1/2 lb. lean ground beef
1 medium yellow onion-chopped fine
1 1/2 tbl. chili powder-or to taste
2 tsp. cumin-or to taste
1/2 tsp. cayenne pepper powder
1/2 tsp. dried red pepper flakes-to taste
salt-to taste
4 to 6 oz. tomato paste-according to taste
1 cup water-more as needed

Over medium heat saute ground beef in a skillet glazed with small amount of vegetable oil. When the meat is nearly cooked, drain off most of excess fat. Add the onion, chili powder, cumin, cayenne pepper, red pepper and salt. Saute for an additional 2 minutes. Add the tomato paste and water. Simmer slowly for 10 minutes adding additional water as necessary. Stir frequently. Spoon liberally over hot dogs and top with chopped sweet onions.