Spiralized Hotdogs with Thick & Meaty Coney-Style Chili
by
Carla Hall
Carla Hall’s ultimate comfort food transforms a classic hot dog into a chef-level experience. Spiral-cut dogs crisp beautifully while holding every bit of rich, bean-less chili inspired by Detroit’s famous Coney dogs.
Prep Time:
15 Minutes
Cook Time
30 Minutes
Serves:
8 Hot Dogs
Level:
Beginner
Spiralized Hotdogs
8 quarter-pound hotdogs
8 potato hotdog buns
Mustards and condiments of choice
Skewers (metal or wooden)
Thick & Meaty Hotdog Chili
8 oz ground beef
8 oz ground pork
1 tbsp butter
½ cup finely diced onion
2 cloves garlic, minced
1 tbsp tomato paste
1 (8 oz) can tomato sauce
1 cup beef broth
½ cup water
1 tbsp Worcestershire sauce
1 tbsp yellow mustard
2 tsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
½ tsp black pepper
½ tsp salt
½ tsp cayenne pepper (optional)
1 tsp brown sugar
Ingredients
Step 1
Insert a skewer lengthwise through each hot dog.
Step 2
Using a paring knife at a 45-degree angle, cut toward the skewer while rotating the hot dog to create a spiral pattern.
Step 3
Remove skewers carefully and set hot dogs aside.
Step 4
In a skillet, melt butter over medium heat. Add ground beef and pork, breaking into very fine crumbles.
Step 5
Add onions and garlic; cook until softened and fragrant.
Step 6
Stir in tomato paste, tomato sauce, Worcestershire sauce, and spices.
Step 7
Add beef broth, water, mustard, and brown sugar. Simmer uncovered 20–30 minutes until thickened.
Step 8
Taste and adjust seasoning. Chili should be thick enough to spoon without running.
Step 9
Grill, sear, or air fry spiralized hot dogs until browned and crispy along the edges.
Instructions
Warm buns, place hot dogs inside, and top generously with chili and desired condiments.