In Michigan, especially Detroit, when we think of a chili dog our minds take us to Coney Island for the city’s beloved Coney Dog. Detroit’s Coney Dog holds a special place in the hearts and appetites of locals and visitors alike. Featuring salt-and-pepper, mustard, and diced onions, this iconic hot dog variant has become synonymous with Detroit’s culinary scene.

While Detroit is the Coney Dog capital, other parts of the country have put their own spin on this classic comfort food. Chef Aaron Bludorn”Today” show gives us a look at the Texas-style Coney Dog, and the main difference is the paprika.

Unlike Detroit Style Chili, which typically includes ground beef, pinto beans, tomatoes, onions, and a blend of spices like chili powder, cumin, and cayenne, chili made for Texas Coney calls for ingredients like beef, coriander, and paprika. lemon juice.

This return of the Detroit Coney Dog is definitely different than what locals and guests are used to. Is the original Coney Dog the only breed that will satisfy your craving? Or are you ready to try Texas Coney? Check out the ingredients and full recipe below.

Contents

• pound beef stew meat

• 1/2 cup water

• 1 cup guajillo chile puree

• 1/2 cup chicken broth

• 1 lemon, grated and juiced

• 1/2 bunch coriander, chopped

• salt and freshly ground black pepper

• 1 yellow onion, sliced

• 2 cloves garlic, sliced

• 1/2 cup tomato paste

Recipe

1. Season the beef with salt and pepper.

2. In a large pot or rondeau over medium-high heat, sear the beef until brown on all sides. Remove the beef from the pan and set aside.

3. Add the onion and garlic to the pan over medium heat and cook until the onion becomes translucent and fragrant.

4. Add the tomato paste and cook until a foundation layer (drippings) forms on the bottom of the pan. Deglaze with water, add guajillo puree and stir.

5. Once the guajillo is mixed, add the beef back to the pot and pour in enough chicken broth to cover it.

6. Cover and cook until tender. Once the beef is tender, remove it from the liquid.

7. Return the base liquid to the burner and let it simmer. Reduce the liquid until about three-quarters remains.

8. Return the beef to the base, season with lemon zest, juice and chopped coriander. Season with salt to taste.