Place the ground beef and diced onion in a large skillet and bring to medium-high heat. Cook until the beef is thoroughly browned, and the onions are soft. Season with salt, chili powder, garlic powder, cumin and celery salt. Cook for an additional 3 minutes. Pour water, tomato sauce, Worcestershire sauce and mustard over top and stir together. Bring to a boil, then reduce heat and let simmer for 20 minutes. Set aside.
Fill a large pot with about 1-inch of water. Place a colander into the pot and bring to a boil on high heat. Wrap the buns in aluminum foil and place in the colander to steam for about 10 minutes.
Place the hot dogs in a large saucepan and cover with water. Bring to a boil and cook for around 8 minutes, until heated through.
Place the hot dogs in the buns and top with the chili and shredded cheddar cheese.
It doesn't get much better than sitting down with a big bowl of homemade soup as the temperatures drop outside. View Recipes >
What to eat before the Big Meal?
Here are a few recipe ideas to have before your Thanksgiving Day meal. Why not start off the day with something a little sweeter? Maybe a dish with apples? The perfect fall fruit, crisp, juicy and delicious. Or maybe you're in the mood for a hearty brunch, something with a little of everything. View Recipes >
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Coney Island Hot Dogs
Serves 8
Ingredients:
1 lb. ground beef
1/2 cup diced yellow onion
1/2 teaspoon salt
2 1/2 tablespoons chili powder
1/2 teaspoon garlic powder
1 tablespoons cumin
1/2 teaspoon celery salt
1/4 cup water
8 oz tomato sauce
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
8 hot dog buns
8 hot dogs
Shredded cheddar cheese, for topping
Directions:
Place the ground beef and diced onion in a large skillet and bring to medium-high heat. Cook until the beef is thoroughly browned, and the onions are soft. Season with salt, chili powder, garlic powder, cumin and celery salt. Cook for an additional 3 minutes. Pour water, tomato sauce, Worcestershire sauce and mustard over top and stir together. Bring to a boil, then reduce heat and let simmer for 20 minutes. Set aside.
Fill a large pot with about 1-inch of water. Place a colander into the pot and bring to a boil on high heat. Wrap the buns in aluminum foil and place in the colander to steam for about 10 minutes.
Place the hot dogs in a large saucepan and cover with water. Bring to a boil and cook for around 8 minutes, until heated through.
Place the hot dogs in the buns and top with the chili and shredded cheddar cheese.
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