Coney Island hot dog (also Coney dog or Coney) refers to a hot dog made from beef with casing, topped with an all-meat chili, possibly diced yellow onion and yellow mustard. The variety is a fixture in Jackson and Detroit, Michigan, served there and in much of the Midwest. Despite the name, the "Coney Island" preparation style has little direct association with Coney Island, New York itself, beyond a recognition of the birthplace of the original hot dog.
In some areas, most notably central and western New York, the term "Coney Island dog" is also used in connection with the white hot, a stronger and more spicy variety of the traditional pork hot dog.
1 pound ground beef
1 onion, chopped
2 tablespoons prepared mustard
2 tablespoons cider vinegar
2 tablespoons white sugar
1 tablespoon water
1 teaspoon Worcestershire sauce
1/4 teaspoon celery seed
1/4 teaspoon hot pepper sauce
1/4 cup ketchup
In a large skillet over medium high heat, saute the ground beef and onion for 5 to 10 minutes, or until meat is well browned. Crumble meat to a fine texture with a fork, if necessary; drain excess fat.
Stir in the mustard, vinegar, sugar, water, Worcestershire sauce, celery seed, hot pepper sauce and ketchup. Mix well reduce heat to low and simmer, uncovered, for 35 to 40 minutes.