Detroit-Style Coney Dogs

Dice the large white onion. Reserve 1/3 of it and mince it up really fine for topping the coney dogs. Set that aside.

Add the remaining two-thirds of diced onion into a pot over medium heat with a tablespoon of olive oil. Sweat the onions until soft. Throw in the two cloves of minced garlic and cook for a minute.

Add the ground beef and as it cooks, break it up pretty good so it’s in very small pieces. Stir occasionally until fully cooked. Add in the spices and the can of tomato sauce, stir and simmer for 15-20 minutes.

Boil, grill, microwave or pan-sear the eight hot dogs until warmed throughout.

Serve the hot dogs in warmed buns, top with desired amount of chili, mustard and minced onion.

Enjoy!