Coney Island Hot Dog

Start the sauce: In a large saucepan, combine ground beef (and beef heart if using) with water. Break up the meat into very fine pieces with a wooden spoon or potato masher.

Add the spices: Stir in chili powder, paprika, cumin, cinnamon, allspice, salt, and pepper. Mix thoroughly to distribute the spices evenly.

Simmer the sauce: Bring to a boil, then reduce heat to low. Simmer uncovered for 1-1.5 hours, stirring occasionally, until the sauce is thick and the flavors have melded. Add small amounts of water if it gets too dry.

Achieve the right texture: The sauce should be finely textured (almost paste-like) and thick enough to stay on top of a hot dog without running. Adjust seasoning to taste.

Cook the hot dogs: Grill or griddle the natural casing hot dogs until they develop some char and the casing snaps. The slight char is important for flavor.

Steam the buns: Place buns in a steamer basket over simmering water for 2-3 minutes until soft and warm. Alternatively, wrap in damp paper towels and microwave for 15 seconds.

Dice the onions: Dice white onion very fine - the pieces should be small and uniform. In Detroit, they use a special onion chopper for this.

Assemble the Coney: Place a hot dog in a steamed bun. Top with a generous ladle of coney sauce - it should cover the dog completely.

Add mustard and onions: Draw a zigzag line of yellow mustard across the top of the chili. Sprinkle generously with diced white onions.

Serve immediately: Coneys are meant to be eaten immediately, often two or three at a time. Serve with a fork for the extra chili that falls off. Add a side of fries for the complete experience.