For those not in the know, let me learn you up. If you’re in the Detroit or suburban area of Detroit, you’ll stumble upon a load of restaurants all bearing the surname “Coney Island”. And when you visit, you’ll always see on the menu the beautiful arrangement of the hot dog, chili sauce, and onion (likely mustard too, but not on this blog you won’t).

I’ll keep my dismissing of mustard to a minimum, because much like the chili on a dog – to each their own. We’ll go on a bit of a winding trail for this post, because I started writing it one way, and ended up with what you’re reading. As I do with most cooks, I’ll take pictures and they MIGHT make it to the blog. Most often, they do – but sometimes they evolve. Let’s talk not about the chili dog, but the coney dog.

It’s not supposed to be elegant. It’s a blue collar meal, and I’ll say don’t try to make it anything more than that. I’ll put the recipe in for shits and giggles – only because I haven’t heard enough about missing the lemon-mint lamb recipe.

Recipe

Like I said, I basically take pictures when I cook nearly every time now, because I never know when it’s going to turn up on here. So when I did an Instagram-exclusive chili dog pic – I was kindly reminded of Red Hots Coney Island. Funny how an instagram picture evolves into this blog post. Let’s go through it. For those looking for some other hot dog recipes – Enjoy these other two on here: Hot Dog Burnt Ends and Spiral Cut Smoked Hog Dog

The Prep Table

Probably close to a 15 years ago now, I was introduced to Red Hots Coney Island. I’ve been to the two Detroit “landmark” Coney Islands, but little did I know what I was missing when I went to Red Hots. The family environment was ever present – not only because of the family that catered to the patron – but because of the patrons that visited the family. So many others have far greater stories than I can tell, but I was ‘home’ when I ordered “two, no mustard, extra onion and a side of fries”. As I described the coney above, is what the coney should be. After 100 years, our beloved Red Hots had finally closed its doors – but the family wasn’t done.

So as this blog’s journey starts, I had a can of “Michigan Style Hot Dog Chili” that sat in the cupboard that needed used. I went to Gordon Foods and bought some Koegels and hot dog buns. I was supposed to have a catering gig that I had to cancel due to work, but still bought some good stuff at Gordons! After I cooked up the dogs and posted it on instagram, I was reminded that Red Hots had their chili in stores! So off I went to pick up a memory.

Update 10/31: I’ve re-written this post a number of times, because I didn’t want to seem like I was dismissing the “Woodward Ave Michigan Style Hot Dog Chili”. Try them both and decide what you like best! I happen to lean one way, so I’ll go down that path!

These pictures showcase both these products, both great in their own special way.

The Process

Nope, we’re not doing any smoked foods today. I put a tray of fries in the RecTeq at their preferred cooking instructions and when they were done, I went and put some heat on the meat. I’ll say it again, the beauty of the coney is in the simplicity. Boring white bun, basic ass dog. Let that chili shine. That’s why there isn’t much to the “process” portion of this one.

The Result

You’ll see my coney is always “no mustard, extra onion”. So I tuck away a few slivers of onion between bun and dog, top with chili, and cover in onions. When you go back for dessert (scooping the chili from the plate), you want some onion in there. And since I had some chili left, I topped the fries also.

Cook #1 – Meaty chili dog/fries. My blog, my opinion – chili dog, not a coney dog. (Woodward Ave Chili)

So I posted that picture to Instagram and got talking with @redhots1921. I went out to the store the next day and picked up a tub of their chili. Heated it up on the stove – same method for the buns/dogs and this was the result:

Cook #2: Went much thinner with the onion this time around. (Red Hots)

The chili dog, Cook #1, as shown with the “Woodward Ave” chili, is special, sure – but the coney dog was finally on my plate. The sauce is what makes this special…it was like I sitting back in the booth on Victor St. There was always something special in that sauce – that set it apart than the competition.

Red Hots Chili Sauce is back in the stores and I’m so happy that it is. Because science, I had to try it again:

It’s messy, it’s ugly.. sloppy even. But perfect.

If it ain’t broke, don’t fix it. 100 years in business for good reason. I like to re-create recipes, try copycats – but not for this one. It’s done right, and why mess with it. I want a dirty, familiar meal – I’m going for Red Hots Chili Sauce.

Check out my friends over at redhotsconeyisland.com and show them some love. Just like I did with Way Hot (and Sylvia’s even, though they never responded) – I reached out to let them know I’d be using their product in here. But in no way did they influence my words on here. I will mention that I was sent a shaker of the “secret spice” – and I can’t wait to incorporate it into future cooks (I’ve already used for eggs… multiple times… was so good, see below). For those outside the area, a little birdie told me you can get this shipped to you from Srodek’s – you’re welcome.

The no-frills egg omelette w/ Rich’s spice, two butter waffle sammiches w/ spicy maple syrup

Thanks for taking a trip down memory lane. This was a special post because it reminded me of my old police/fire days. I’m really not that old, but I’ll be damned if I’ve already racked up some seriously awesome memories. I’ll leave you with this last picture – Someone took this when I was fighting a fire in my previous life in the same city that Red Hots was located. I now have this picture in my home, framed in diamond-plate (may or may not be from Ladder 421 after some rookie backed it into the station).

If you’ve read this far, you’ll be the first to know that I’ll be taking a week off from posts. For those that subscribe to the e-mails, you’ll get a Friday e-mail saying there won’t be anything new. I’ve got some serious housekeeping to do on this site (Going back and adding recipes to the old posts). Taking this break, and then a two-weeker for Christmas/New Years. Giving you that warning now! Thanks y’all!

The Recipe