I have been experimenting a lot trying to Make the Perfect Chili Sauce for Hot Dogs. My friends first introduced me to the Detroit Style Hot Dog with a Chili Sauce. I was happy with the results. I came to find out that there exists a large controversy on what makes the Best Coney Dogs in Michigan. Look at the following differences:

Detroit-style coney sauce:

Has a soupy, loose texture almost like a thin chili
Contains beef heart along with ground beef, giving it a distinctive meaty flavor
Is spiced with a blend of spices like cumin, celery seed, and chili powder
Has a more liquid, juicy consistency

Flint-style coney sauce:

Has a drier, meatier texture, almost like a loose meat or sloppy joe consistency
Is made with regular ground beef, without beef heart
Has a thicker, drier consistency compared to the Detroit sauce

Apparently, my version resembles the Detroit style rather than the Flint. My friends being from Detroit are happy with my version of a Coney dog!

My Detroit Style Chili Dog ***(Ignore the pickle!)***

The typical topping on Michigan Coney Dogs are mustard and chopped onions. Both styles use a natural casing. I suppose I should have left off the pickle and added the chopped onions. Oh well…next time!

I can appreciate a great Hot Dog no matter whether it comes from Chicago, New York, or Detroit. Being from the West Coast I had my own favorites. Tommy’s and Wienerschnitzel are the two styles that I grew up with.

What’s Makes This Style So Special

On the West Coast we have Tommy’s and Wienerschnitzel. What’s the difference between Tommy’s and Wienerschnitzel? Tommy’s chili is known for being chunkier, greasier, and having a more intense, robust, and beefy flavor, while Wienerschnitzel’s chili is smoother, finer, and has a more mild, and slightly sweet flavor profile. Neither hot dog has a natural casing. I do like a natural casing because of the snap you get from the casing when you take a bite. However, there are just the same amount of people that are just as happy without the casing. That’s OK. To each their own!

Nancy loves her Wienerschnitzel so this recipe will bring back some happy memories. There are no strange ingredients, so we can make these dogs up on a moment’s notice. I hope my recipe brings back some great memories for you and gets you motivated to make your own. Let me know how your chili turns out in the comments below. And as always, thanks for Spending Time in My Kitchen!

Making the Perfect Chili Sauce for Hot Dogs

Recipe by David Frank – Spending Time In My Kitchen

Prep time

minutes

Cooking time

minutes

Servings

8-12

This recipe is perfect if you are looking for a one that reminds you of your fond memories of a Wienerschnitzel Hot Dog with the Perfect Chili Sauce!

Ingredients

1/2 Cup Cornstarch
1/4 Cup Wondra
1 lb 80/20 Ground beef
1 Tbl Tomato paste
6 Cups Water (Divide – 4 cups + 2 Cups)
1 tsp White vinegar
6 Tbl Mild chili powder ( I used guajillo chili powder)
1 Tbl Dried Onion flakes
1 1/2 tsp Sugar
1/4 tsp Garlic powder
1 tsp Cumin
1/4 tsp Salt and Black pepper to taste
Garnish and Topping
1 or 2 slices of American cheese per dog
Chopped white onions
Mustard

Directions

Place meat in a Dutch oven over medium heat. Use a potato masher to achieve a very fine consistency, almost like sand.
Reduce the heat to low and low simmer for 10 minutes. Once browned, remove from heat and drain the fat.
In a separate bowl, create a slurry with the cornstarch, Wondra, and 4 cups of water. Whisk until completely combined and smooth with no lumps.
Add the meat back to the pan. Combine the slurry, the remaining 2 cups of water, tomato paste, vinegar, and all the dry spices.
Add the meat back to the pan. Combine the slurry, the remaining 2 cups of water, tomato paste, vinegar, and all the dry spices.
Bring the chili to a boil over medium heat to activate your slurry and to start the thickening process. Make sure you stir it so it does not stick. Reduce heat to low. Partially cover and let the chili cook over a slow simmer for 30 minutes until thickened to your desired consistency.(Remember, we are making a chili sauce and not a thick sloppy joe style chili.)
If the consistency of the meat is still too large, use an immersion blender and pulse until you get a finer consistency. If your sauce is too thick, add water to thin it out to the consistency you desire.
Time to Plate
Add 1 or 2 slices of American cheese to the bottom of your bun.
Add a steamed or grilled hot dog to your bun.
Layer on some of your chili dog sauce.
Add mustard, chopped onions, or any other of your favorite toppings!
Enjoy!