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A&W Chili Dog Recipe
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A&W Chili Dogs Recipe

A&W Chili Dog tops an all-beef frank with a mild, finely crumbled beef coney sauce and freshly diced onion on a soft hot dog bun.
Prep Time15 minutes
Active Time45 minutes
Course: Dinner, Hot Dogs, Kid Favorite, Lunch, Snack
Cuisine: American
Keyword: A&W, A&W Recipes, Chili, Hot Dogs
Yield: 8 Chili Dogs

Ingredients

Coney Sauce

  • 1 pound 80/20 Ground Chuck
  • 1 cup Cold Water
  • 1 6- ounce can Tomato Paste
  • 1 tablespoon Granulated Sugar
  • 1 tablespoon Yellow Mustard
  • 1 tablespoon Dried Minced Onion
  • 2 teaspoons Chili Powder
  • 1 teaspoon Worcestershire Sauce
  • 1 teaspoon Salt
  • 1/2 teaspoon Celery Seed
  • 1/2 teaspoon Ground Cumin
  • 1/4 teaspoon freshly ground Black Pepper

Chili Dogs

  • 8 All-Beef Hot Dogs
  • 8 Hot Dog Buns
  • 1/2 cup finely Diced White Onion
  • Yellow Mustard optional

Instructions

  • Add ground chuck and cold water to a medium saucepan before placing it over heat.
  • Use a potato masher or sturdy whisk to break the beef into very fine pieces.
  • Place saucepan over medium heat.
  • Cook, stirring and continuing to break apart the beef, until no pink remains.
  • Do not drain the beef.
  • Stir in tomato paste, sugar, yellow mustard, dried onion, chili powder, Worcestershire sauce, salt, celery seed, cumin and black pepper.
  • Bring mixture to a gentle simmer.
  • Reduce heat to low.
  • Cook uncovered for 30 to 40 minutes, stirring frequently, until the sauce is thick but still spoonable.
  • Add 1 or 2 tablespoons water if the sauce becomes too thick.
  • Bring a shallow skillet of water to a gentle simmer.
  • Add hot dogs.
  • Cover and cook for 5 to 7 minutes, turning once, until heated through.
  • Warm hot dog buns briefly in the microwave, oven or over steam.
  • Place one hot dog in each bun.
  • Spoon about 3 tablespoons warm coney sauce over each hot dog.
  • Top with diced white onion.
  • Add yellow mustard, if desired.
  • Serve immediately.
Notes
  • Starting the raw beef in cold water helps separate it into the fine particles associated with restaurant coney sauce.
  • Do not drain the ground chuck. A modest amount of beef fat gives the sauce body and carries the seasoning.
  • The sauce should be thick enough to remain on the hot dog but softer and looser than ordinary chili.
  • Leftover coney sauce can also be served over french fries, baked potatoes or hamburgers.