Coney Island Style Chili Dog Pie Recipes

Steps:

• In a large pot over medium heat, brown the ground beef stirring constantly to break up all the clumps into fine pieces.
• Add the chili sauce, chili seasoning, water, Worcestershire, mustard and onion powder. Bring to a boil, lower the heat, and simmer for 30 minutes.
• Meanwhile, boil the hot dogs according to package instructions. Place hot dogs in buns, top with chili, cheddar cheese, and chopped white onion. Serve with Spicy Fries.
• Preheat oven to 450 degrees F.
• Combine taco seasoning and salt; set aside.
• On baking sheets make a single layer of French fries. Bake until golden brown, about 12 minutes and season with the spicy salt mixture. Serve with chili dogs.

Steps:

• 1. Brown the hamburger and onion together; drain fat. Stir in the seasonings, mustard, hot sauce, tomato sauce and sliced hot dogs.
• 2. Remove from heat, and stir in half of the shredded cheese. Spread in a greased large pie plate.
• 3. In a large bowl or stand mixer, beat the eggs well; whisk in the mayonnaise then the cream. Beat well until smooth. Stir in the remaining cheese and mix until combined.
• 4. Pour over the meat mixture and spread evenly. Bake at 350º 30-35 minutes. Let stand 10 minutes before cutting. Enjoy!!

Steps:

• 1. Brown ground chuck in a skillet. Drain approximately half the residual oil. Add ground pepperoni and grated onion and brown for another minute or two.
• 2. combine in kosher salt, brown sugar, chili powder, cumin, celery seed, cayenne and combine to meat mixture.
• 3. Reduce heat and add tomato paste, liquid smoke and V8 juice and bring to a simmer.
• 4. When chili has come to a low bubbling simmer, add cornmeal and cook low and slow for another 15 minutes.
• 5. Ladle over hotdogs or grilled burgers. This is a welcome sauce for grated sharp cheddar cheese and minced onions, but a true Coney Dog uses classic yellow mustard and a sprinkling of onions. Enjoy!

Steps:

• Preheat oven to 375 degrees F.
• Remove biscuits from package and lightly press into the bottom and slightly up the sides of a lightly greased 9 x 13-inch baking dish.
• Place biscuits in oven and bake for 10 minutes.
• In bowl, combine chili, hot dogs, cheese and onion.
• Remove biscuits from oven and top with chili mixture.
• Return to oven and continue baking for an additional 12 to 15 minutes or until biscuits are golden brown and filling is hot.
• Cut casserole into squares and serve immediately.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in tomato sauce, water, Worcestershire sauce, onion and seasonings., Place hot dogs in a 3-qt. slow cooker; top with beef mixture. Cook, covered, on low 4-5 hours or until heated through. Serve on buns with toppings as desired.

Steps:

• Saute onion, green pepper and garlic in oil for about 3 minutes.
• Add in ground beef; cook and stir until browned.
• Add remaining ingredients; cover and simmer 35-40 minutes.
• Add a little water to thin sauce if desired.
• Cool completely.
• Puree in batches for desired consistency, but don't puree until thoroughly smooth.

Steps:

• In a large preheated pot, add lard (shortening), ground round, and cow heart (hotdogs), and simmer on medium heat until it seperates and browns. This mixture must be stirred regularly and mashed with a potato masher during process to create a kind of rough paste. Drain, but reserve the rendered fat and set aside for next step (yes, authentic Detroit style is kinda greasy).
• In a cast iron skillet on medium-high heat, add the rendered fat. Slowly, add cracker crumbs 1 spoonful at a time, stirring contstantly to make a roux. It should be a paste consistency but still able to flow, so add additional fat (butter or shortening) or more crackers, if needed, and continue stirring until it turns a nice woody brown.
• Add the roux to the meat pot along with chicken stock and simmer for 20 minutes at a slight boil, then add all remaining ingredients, and stir until mixed. Cover the pot and simmer for at least 3-hours (longer the better) stirring occassionally so it doesn't burn on bottom, adding water as necessary for proper consistency.
• Take out 1/3 of the mixture and put it in a blender and puree until smooth, then pour it back into the pot. Continue simmering, uncovered, for another hour, stirring occassionally so it doesn't burn on bottom, adding water if too thick or more roux if too thin, as necessary for proper consistency.
• When putting the sauce on your hot dog, the dogs must be grilled on a griddle or a cast iron skillet on medium low with a small amount of butter and vegetable oil. Constant turning of dogs is a must and they must never split open. You will be looking for a consistant light brown color with a darker line of brown on 2 sides. If dogs are straight they can be rolled back and forth regularily to insure even cooking with a large hamburger flipper. If curved use kitchen tongs and adjust next to the other dogs. NEVER BOIL A HOTDOG!
• Steaming buns is the best way in a home enviorment a chinese steamer basket works well or you can wrap them in paper towells and microwave 3 at a time on high for about 20 seconds. Open bun place dog spread slightly thinned yellow mustard over dog. Cover with Coney sauce then top with onions. Additional mustard may be added, however, cheese or KETCHUP is never allowed; lets leave that to the people in ohio, ok?

Steps:

• Brown the ground beef and season with onion powder, chili powder, cumin salt and pepper.
• Stir in the mustard, hot sauce, tomato sauce and sliced hot dogs.
• Spread in a greased large pie plate; stir in half of the cheese.
• Beat the eggs well; whisk in the mayonnaise then the cream. Beat well until smooth. Stir in the remaining cheese.
• Pour over the meat mixture and spread evenly. Bake at 350º 30-35 minutes.
• Let stand 10 minutes before cutting.