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Detroit Coney Dogs

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com [1].



In a large skillet [2], heat the oil, one turn of the pan [2], over medium-high. Add the beef and cook, stirring and breaking it up with a spoon, until browned and finely crumbled, about 4 minutes; season with salt and pepper. Add the chili powder, celery seed and cumin; stir until the spices are toasted, about 1 minute. Add the onion and garlic, and cook, stirring often, until softened, 2-3 minutes longer. Add the brown sugar, tomato paste and mustard; stir until combined. Add the stock and 3/4 cup water, and let simmer, stirring occasionally, until thickened, about 15 minutes.

In a large saucepan [2], cover the hot dogs with water; bring to a simmer and cook until heated through, about 5 minutes. (Or, if you like your dogs with extra-snappy casings, heat a griddle pan [2] over medium-high and grill the hot dogs, turning, until heated through, about 5 minutes.)

Place the dogs in rolls. Top with chili sauce, a zigzag of mustard and some chopped onions.

From the April 2016 issue of Every Day With Rachael Ray magazine.