- 1 pound lean ground beef (90% lean)
- 1 can (15 ounces) tomato sauce
- 1/2 cup water
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dried minced onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground mustard
- 1/2 teaspoon chili powder
- 1/2 teaspoon pepper
- Dash cayenne pepper
- 8 hot dogs
- 8 hot dog buns, split
- Optional toppings: shredded cheddar cheese, relish and chopped onion
- In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, 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. Yield: 8 servings.
Reviews for Chili Coney Dogs
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"I made this for the first time for dinner. I mixed the sauce ingredients together, added the hot dogs, and let it sit all morning in a covered bowl in the refrigerator. When I came home for lunch, I put the hot dogs in the crockpot and covered with the sauce, then cooked on low for 4 1/2 hours. I used the good suggestions of other posters - I did not add the water, and I did stir in a bit of brown sugar. Very good! Even DH enjoyed this meal. He always says NEVER to cook hot dogs in a crockpot. The sauce, for him, made a wonderful difference."
"Pretty good but not planning on making it again."
"Being the author of this recipe, I'm delighted to know so many people are enjoying it. I'm also glad to know that many of you have changed it to make it your own. Recipes should be versatile. Some people didn't like the extra liquid, but in Kalamazoo there is a Coney Island that is over a hundred years old and I based my recipe on theirs. The Coney sauce is served with a slotted spoon. I just wanted something similar to serve at home. Thank you for all the wonderful feedback! Michele Harris, Vicksburg, MI"
"This is my go to recipe for coney dogs. I never change a thing and it always turns out perfectly. I never, ever have leftovers and have given out the recipe several times. Thanks for sharing the recipe."
"If you like to eat this by picking the bun, don't use any water. The consistency is perfect without it. This recipe was a big hit at camp last week and I'll definitely make again."