Detroit-Style Coney Island Chili Dog Sauce
Experience the authentic flavor of Detroit's iconic Coney Island chili with this rich and hearty sauce. Combining the unique taste of beef heart (or hot dogs for convenience) with a medley of spices, this recipe captures the essence of a classic Coney dog. The secret lies in the savory roux made from rendered fat and crushed saltine crackers, which gives the sauce its signature thickness and flavor. Serve it on your favorite grilled hot dogs nestled in steamed buns for a true taste of Motor City. Perfect for gatherings, game days, or any time you're craving a savory treat!
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Beef suet or lard
1 cup (Chopped or cubed)
Ground beef (70/30)
5 lbs (Raw)
Hot dog
1 lb (Diced)
Saltine crackers or soda crackers
24 (Crushed into a powder)
Ketchup
1/2 cup (None)
Chicken stock
4 cups (None)
Chili powder
3 tablespoons (None)
Paprika
4 tablespoons (None)
Yellow mustard (Plochman's)
1/3 cup (None)
Turmeric
2 tablespoons (None)
Cumin powder
2 tablespoons (None)
Garlic powder
1 tablespoon (None)
Onion powder
1 tablespoon (None)
Black pepper
1 tablespoon (None)
Salt
1 tablespoon (None)
Ground cloves
1/8 teaspoon (None)
Instructions
1
In a large pot over medium heat, add the beef suet (or lard), hamburger, and diced hot dogs. Cook while stirring regularly until the mixture is browned and separated, using a potato masher to achieve a rough paste texture. Drain the mixture, but be sure to reserve the rendered fat for later use.
2
In a cast iron skillet over medium-high heat, add the reserved rendered fat. Gradually incorporate the crushed cracker crumbs one spoonful at a time, stirring continuously to create a roux. Aim for a paste-like consistency that flows, adjusting with additional fat or cracker crumbs as needed until the roux is a golden brown color.
3
Combine the prepared roux with the meat mixture in the pot. Pour in the chicken stock and bring to a slight boil. Simmer for 20 minutes while stirring gently.
4
Once simmered, add all remaining ingredients to the pot, stirring well to combine. Lower the heat, cover the pot, and let it simmer for at least 3 hours. Stir occasionally to prevent the sauce from sticking to the bottom, adding water as necessary for your desired consistency.
5
After 3 hours, carefully remove one-third of the mixture and place it in a blender. Puree until smooth, then return it to the pot. Continue to simmer uncovered for an additional hour, stirring often. Adjust the consistency as needed with water or more roux.
6
For the hot dogs, grill them on a cast-iron skillet or griddle over medium-low heat with melted butter and vegetable oil, turning frequently to achieve a consistent light brown color without splitting. Avoid boiling the hot dogs.
7
Steam the buns using a bamboo steamer or wrap them in a damp paper towel and microwave for about 20 seconds. Assemble your Coney dogs by placing a grilled hot dog in a steamed bun, spreading a thin layer of yellow mustard, topping with the chili sauce, and finishing with chopped onions. Remember, no cheese or ketchup is allowed—just the classic mustard and onion combo!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Detroit-Style Coney Island Chili Dog Sauce?
It is a rich and hearty meat sauce distinct to Detroit, traditionally made with beef heart or hot dogs and thickened with a cracker-based roux.
What makes this sauce different from other chili dog sauces?
The secret lies in its unique texture achieved by mashing the meat into a paste and using a roux made from rendered fat and crushed saltine crackers.
Can I use beef heart instead of hot dogs?
Yes, beef heart is actually the more traditional ingredient, though diced hot dogs are used in this recipe for convenience.
What is the purpose of the saltine crackers?
Crushed saltine crackers are mixed with rendered fat to create a roux, which provides the sauce's signature thickness and savory flavor.
What type of ground beef is best for this recipe?
A 70/30 ground beef blend is recommended as it provides ample fat for making the roux and delivers the best flavor.
Should I drain the fat after browning the meat?
Yes, drain the fat but do not discard it. You must reserve it to create the roux later in the recipe.
How do I achieve the right texture for the meat?
Use a potato masher while cooking the beef and diced hot dogs to break them down into a rough paste texture.
What kind of stock is used in the sauce?
The recipe calls for 4 cups of chicken stock, which adds a deep, savory base to the chili.
How long should the chili sauce simmer?
The sauce should simmer for at least 3 hours covered, then an additional hour uncovered after pureeing a portion of it.
Why do I need to puree a portion of the mixture?
Pureeing one-third of the mixture helps achieve a smoother, more cohesive consistency that is characteristic of authentic Coney sauce.
Can I add water during the simmering process?
Yes, you should stir occasionally and add water as necessary to maintain your desired consistency throughout the long cooking process.
What are the essential spices for Detroit Coney sauce?
The flavor profile relies on chili powder, paprika, turmeric, cumin, garlic powder, onion powder, and a touch of ground cloves.
Why is turmeric included in the spice blend?
Turmeric contributes to the specific earthy undertones and the distinct color found in classic Motor City chili dog sauces.
Is ketchup included in the sauce?
Yes, a half cup of ketchup is included in the sauce for sweetness and acidity, though it should never be used as a topping.
What is the best way to cook the hot dogs?
Grill them on a skillet or griddle with butter and oil over medium-low heat until lightly browned. Avoid boiling them.
How should I prepare the buns?
Buns should be steamed, either in a bamboo steamer or wrapped in a damp paper towel and microwaved for 20 seconds.
What are the traditional toppings for a Detroit Coney Dog?
The classic assembly includes yellow mustard, the chili sauce, and plenty of chopped onions.
Is cheese allowed on a Detroit Coney Dog?
In the traditional Detroit style, cheese is not used; it's strictly a mustard, onion, and chili combination.
Can I put ketchup on top of the hot dog?
No, according to the authentic recipe instructions, ketchup is not allowed as a topping.
What brand of mustard is recommended?
Plochman's yellow mustard is the recommended choice for an authentic flavor profile.
How do I adjust the thickness if the sauce is too thin?
You can simmer the sauce uncovered for longer or add a bit more roux made from fat and cracker crumbs.
Can this sauce be made ahead of time?
Yes, like many chili recipes, the flavors often develop and improve if made a day in advance and reheated.
How should I store leftovers?
Store the sauce in an airtight container in the refrigerator for up to 4-5 days.
Can this chili sauce be frozen?
Yes, the sauce freezes well. Store it in freezer-safe containers for up to 3 months.
What should I use if I cannot find beef suet?
Lard is an excellent substitute for beef suet when browning the meat and making the roux.
How fine should the saltines be crushed?
The saltines should be crushed into a fine powder to ensure they integrate smoothly into the fat for the roux.
What should I do if the roux is too thick?
Adjust the consistency by adding a small amount of additional rendered fat until it reaches a paste-like consistency that flows.
Is this recipe spicy?
While it contains many spices like chili powder and paprika, it is generally savory and mild rather than hot and spicy.
Can I use a blender for the whole batch?
No, you should only puree one-third of the batch to maintain the proper balance between a smooth sauce and meaty texture.
Why is ground cloves used in the recipe?
A very small amount of ground cloves provides a subtle, warm depth of flavor that is a hallmark of many secret Coney sauce recipes.