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This tasty twist on a chili dog will have you singing "take me out to the ball game."
"Immigrants came through Coney Island, but as I've read up, this sauce was created in Detroit. Whatever the origin, it's delicious. I play around with it each time I make it and try small adjustments. Here's what I got this season…" –Rach
For the Coney sauce, heat a medium saucepot or pan over medium heat with olive oil, add onions and celery, season with a fat pinch of salt and soften a few minutes, add garlic and stir a minute more and add beef and finely crumble, add stock and bring to a simmer. Add mustard, sugar, Worcestershire, tomato sauce and the dried spices, stir to combine and bring sauce to low boil then reduce heat to low simmer and cook 45 minutes to 1 hour.
Simmer dogs in water to heat and crisp casing if you choose in skillet or on griddle. Spread the butter on the sides of the hot dog rolls and warm and toast the sides on a griddle, optional. Top the dogs with Coney Sauce and a little raw onion, extra mustard if you like.