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There seem to be two camps of Chicagoist Foodies this month: the National Vegan Month camp, and the pro-chili-dog opposition. We're meat-sauce insurgents in the face of the Global War on Carnivores (GWOC). And Chuck's post yesterday about the glories of chili-dogs elicited this post from Tower 18: "Any former Detroiters on here? This post makes me want a Coney."
Well, Goddamn, Tower. You said the magic words.
Sorry about the dirty counter. I made these on New Years day to fight the headache.
Now, we know full well that the Coney Dog is a Michigander specialty. But: considering the fact that many a Chicagoan is a transplant from the mitten and may be in dire need of Coney transfusions from time to time, consider this a public service. The more Coneys made at home equal less call for Coneys taking up valuable space in our drag-it-through-the-garden dog culture.
I'm not a natural-born Coney guy. The Coney is more of an in-law to me, introduced to me through my Flint-bred wife. There are two different kinds of Coney - Flint style and Detroit style, the main difference between the two primarily one of dryness. After much study throughout Michigan and some adjustments to this recipe here, I've come up with a pretty good facsimile of the famed Lafayette Coney in Detroit. Prepare yourself for turmeric and cumin overload after the jump.
Coney Sauce is essentially a thin, meatless beanless chili. For the bare minimum of history on the dog, Wikipedia has the basics but suffice to say this is a diner classic. If you ever find yourself in downtown Detroit, a visit to the gritty Lafayette Coney is a must - much preferred to the glitzed up American Coney Island next door.
Ingredients:
1 lb. ground beef
14 oz. chicken broth
6 oz V8 juice
4 T. Flour
1 T. Chili powder
1 T. Paprika
1 T. Turmeric
1 T. Cumin
1 T. Chicken Bullion Powder (or three cubes, crushed)
Hot dogs with a natural casing - Koegel Viennas if possible
Hot dog buns
Yellow mustard
Diced onion (optional)
Brown the ground beef in a skillet. In a blender, mix together the broth, V8, flour and spices. Add the spice and broth mixture to the ground beef and let it reduce for about 10-15 minutes to a nice thick consistency. In the meantime, heat water for the dogs, dice the onion, sort through your mustard selection, and so on.
When the Coney sauce mixture is reduced, return half to the blender and puree. It’s not going to look good - the yellowish-brownish color isn't exactly appetizing - but it’s going to taste good. Serve over steamed Koegel's with yellow mustard and the optional diced onion.
As for where to get these in the city? The only place we've found that even gives it a shot is the Hoagie Hut at Clark and Wrightwood (it's called a "Detroit Dog" on the menu board) but we don't recommend it. And a note to America's Dog: You can create regional hot dog specialties out of thin air for places all across the country and don't have a Coney on the menu? What the hell are you thinking?
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Awesome. A Lafayette man...I was going to throw this whole post out if you preferred American.
Kudos, sir.
Two questions:
1 - did you mean thin beanless chili?
2 - how do you steam this dog?
i am getting fat just looking at all this food you people are posting!
the temp drops a few degrees and chicago goes buckwild on the food.
I believe Cinners does a Coney Dog, but it's Cincinnati style, not Detroit.
Avenue's Tavern on Broadway has Detroit-style Coneys.
PS, are those whole wheat buns in your picture, or just suboptimal lighting? :)
1) Yes, I meant beanless. I'll adjust the post - thanks for the catch. Brain flatulence.
2) Generally when people say "steamed hot dog" it translates to "simmered in hot water to bring it to temperature."
3) Cinner's Coney is in no way, shape or form resemblant of real Coney dogs. That, and they're crap.
4) I am going to have to check out Avenues. Thanks for the heads up.
5) They were very likely wheat buns, and I'm sure it's because they were on sale. I'm a thrifty Coney maker, first and foremost.
re: steamed
That's what I figured but I grew up with this awesome little machine that would actually steam individual hot dogs. I haven't seen one since (although I haven't really been looking either) and thought you might have some inside info.
Thanks.
I think Lafayette finishes the dogs off on a flat top grill, as they await service. I'll know for sure when I stop in on Friday before going to the four-stories-of-awesome John King Books.
No love for American Coney Island? Both Lafayette and American make outstanding coneys, as does National Coney Island, with locations in the city/suburbs/airport. The service is friendly and FAST in each spot too.
Oh to have one of these in Chicago.
Thanks, Chicagoist!
There has been too much bad blood between our cities. The Pistons/Bulls, back in the day. The Chicago envy that Detroiters feel but seldom speak about.
The Chicagoist's adoption of Detroit's hometown Coney is a nice piece of hot dog detente,
I'm raising a Chicago Dog to the Chicagoist.
... and linking to you from www.coneydetroit.com