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Coney Island Hot Dogs

Print Recipe
Course Lunch, Main Course
Cuisine American

Ingredients
  

  • 8 beef hot dogs and buns
  • 1 lb. ground beef
  • ¾ cup water
  • 1 TBSP chili powder
  • ½ TBSP cumin
  • ½ tsp. celery salt
  • 1 tsp. paprika
  • 1 - 213 ml can Hunt’s Tomato Sauce
  • ½ TBSP prepared mustard
  • ½ TBSP French’s Gluten Free Worcestershire
  • ½ tsp (2 gr) Splenda Brown Sugar Mix

Garnish with:

  • Sweet onions to garnish
  • French’s Yellow Mustard

Instructions
 

  • Scramble fry hamburger in skillet until cooked through. Drain.
  • Return hamburger to skillet and add water, tomato sauce, spices, Worcestershire and Splenda Brown sugar Mix.
  • Bring to a simmer and cook uncovered in skillet 30 minutes.
  • Chop sweet onion to garnish
  • Meanwhile, just before serving grill hotdogs and steam buns.
  • Serve with meat sauce, onions and mustard.

Notes

One of the obvious choices is to drink a beer with a hotdog.
If you prefer wine, a New World Merlot works beautifully. Because the toppings are very flavourful a red actually works well.
We’ve paired:
• Cold Garden Dandelion’s Blonde Ale
• New Grist Gluten Free Beer
• Columbia Winery Merlot
Keyword French's Gluten Free Worcestershire Sauce, French's Mustard, Hamburger, Hot Dog, Onions, Tomato Sauce