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–+ servings
Hot dogs loaded with cheese and chili, topped with onion and mustard on a rustic red plate
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Coney Island Chili Cheese Dogs

The every popular kid favourite hot dog, get all dressed up with cheese, and Coney Island sauce. Look for my Prepaheadable tips, for an absolutely easy quick dinner or lunch that the kids can heat and serve on their own.
Course Dinner
Cuisine American
Keyword Chili Cheese Dog, Coney Island Sauce, Instant Pot Chili Sauce
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6 people

Ingredients

  • 1 pound ground beef
  • 1 whole onion finely chopped
  • 2 cloves garlic finely chopped
  • 16 oz can tomato paste
  • 1 cup tomato sauce
  • 1 cup water
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 tablespoons steak seasoning
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 3 Tbsp sugar
  • HOT DOGS & TOPPINGS:
  • 12 hot dogs
  • 12 hot dog buns
  • 1 onion diced
  • 1 cup shredded cheddar cheese
  • or
  • 6 slices American cheese cut in half
  • yellow mustard

Instructions

  • Set the Instant Pot to saute on medium, wait until it says hot.
  • To the instant pot add the onion, ground beef, garlic, chili powder, cumin, steak seasoning worcestershire sauce and sugar. Stir together, breaking up the meat, and cook until the onions are softened about 2 minutes. Stir in water, tomato sauce, and tomato paste. Stir well. It will be much thinner than traditional chili.
  • Place lid on the instant pot, set valve to seal. Cancel the saute and set to pressure cook on high for 8 minutes. Once time is up, do a quick release, remove lid and stir. Cancel pressure cook, and set to saute. Let simmer over medium for about 5 minutes or until slightly thickened.
  • While the Coney Sauce cooks, cook the hot dogs over a grill or on a grill pan. Place some shredded cheese inside each hotdog bun. Place cooked hot dog on top of cheese. Add more cheese to the top of the hot dog if desired.
  • Spoon over Coney Island Chili, sprinkle with diced onion, and yellow mustard to taste.
  • To make this as part of your weekly meal prep, spray two 9X13 baking dishes with cooking spray. Split open the hot dog buns, and place in the baking dishes in a single layer. Place some shredded cheese on the bottom of each bun. Top with a hot dog, and some remaining cheese.
  • Spoon Coney Island Chili over each hot dog while in the casserole. Cover with foil and store up to 4 days. On cooking day bake at 350 for about 20 minutes. Remove from oven, and serve with diced onions and mustard over top.