Coney Dogs
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Today’s recipe for Coney Dogs is a delicious change from the usual hot dogs, combining the best of both worlds—a juicy hot dog topped with a savory, sloppy joe-style beef mixture. It’s a fun, flavorful way to upgrade a simple meal, and I originally found this recipe in my latest issue of Simple and Delicious. After trying it, I knew I had to make a few tweaks to perfect it!
The original recipe suggested cooking the hot dogs in the slow cooker for 4-5 hours, but I found that to be way too long, leaving the hot dogs overcooked. Instead, I’ve adjusted the cooking time to 2-3 hours, just enough to heat everything through and allow the beef mixture to thicken slightly. If you’re short on time, you can also skip the slow cooker and make this recipe on the stovetop—just simmer the beef mixture until it’s rich and flavorful, then serve over freshly grilled or boiled hot dogs.
Want another way to enjoy this recipe? Omit the hot dogs and use the beef mixture as a sloppy joe filling instead! Whether served on buns or over hot dogs, this recipe is a quick, easy, and crowd-pleasing meal that’s perfect for busy nights.
Ingredients for Coney Dogs
- LEAN GROUND BEEF (90% LEAN)
- TOMATO SAUCE
- WATER
- WORCESTERSHIRE SAUCE
- DRIED MINCED ONION
- GARLIC POWDER
- GROUND MUSTARD
- CHILI POWDER
- BLACK PEPPER
- CAYENNE PEPPER
- HOT DOGS
- HOT DOG BUNS, SPLIT
- SHREDDED CHEDDAR CHEESE, RELISH, AND CHOPPED ONION, OPTIONAL TOPPINGS
Instructions for Coney Dogs
Cook the Beef: In a large skillet over medium heat, brown the ground beef until no longer pink. Drain any excess fat.
Prepare the Sauce: Stir in tomato sauce, water, Worcestershire sauce, chopped onion, and spices. Mix well and let simmer for a few minutes to blend the flavors.
Slow Cook the Hot Dogs: Place the hot dogs in a 3-quart slow cooker, then pour the meat sauce over the top.
Cook & Serve: Cover and cook on low for 2-3 hours, until the hot dogs are heated through and infused with flavor.
Assemble & Enjoy – Serve the coney dogs with the hot dog sauce on soft buns, topped with cheese, relish, and diced onions, if desired.
Frequently Asked Questions
Can I cook this recipe on the stovetop instead of a slow cooker?
Yes! Simply brown the ground beef, add the sauce ingredients, and let it simmer for 10-15 minutes until thickened. Heat the hot dogs separately and serve.
How long should I cook the hot dogs in the slow cooker?
I recommend 2-3 hours on low—any longer, and the hot dogs may overcook. You just want them heated through while the beef mixture thickens.
Can I use different types of hot dogs?
Absolutely! You can use beef or turkey, depending on your preference.
What toppings go well with Coney Island hot dogs?
Classic toppings include shredded cheese, diced onions, relish, yellow mustard, and even jalapeños for a spicy kick!
Can I make the beef mixture ahead of time?
Yes! Prepare the beef mixture and store it in the fridge for up to 3 days or freeze it for up to 3 months. Reheat before serving.
Can I use the beef mixture for something other than hot dogs?
Definitely! You can serve it as sloppy joes, over baked potatoes, or even as a topping for nachos.
How do I prevent the hot dogs from overcooking in the slow cooker?
If you’re worried about overcooking, you can add the hot dogs during the last hour instead of cooking them the full time.
FOR MORE RECIPES LIKE THIS, TRY:
Coney Dogs
Real Mom Kitchen
Equipment
Ingredients
- 1 lb lean ground beef 90% lean
- 15 oz can tomato sauce
- ½ cup water
- 2 Tbsp Worcestershire sauce
- 1 Tbsp dried minced onion
- ½ tsp garlic powder
- ½ tsp ground mustard
- ½ tsp chili powder
- ½ tsp pepper
- dash cayenne pepper
- 8 hot dogs
- 8 hot dog buns split
- shredded cheddar cheese, relish, and chopped onion optional toppings
Instructions
- In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, water, Worcestershire sauce, onion and spices.
- Place hot dogs in a 3-qt. slow cooker; top with beef mixture. Cover and cook on low for 2-3 hours or until heated through. Serve on buns with cheese, relish and onion if desired. Yield: 8 servings.
