It was just after noon. I had been awake for 7 hours nursing a pounding hangover. Pleading with God to help the nausea subside or the quaking, pulsating ache in my head. Meds, bubbly water, coffee, sprite, fries, ramen and sleep were not enough.
Glob, the blog dog, laid his scorching hot body on my already diaphoretic feet. As I glared down at him, in utter anguish, an unfamiliar wives tale reverberated between my ears. Glob’s wiry hair provoked a queasy thought. *Desperation calls*. Chug an IPA. Or 2. Prayers slowly answered. I paid my dues. Time had tolled. A hangover in the midst of thirty plus years. Ouch.
Somewhere nearing baseline I remembered feeling tired. The beating sun that once caused a photophobic disorientation coupled by couplet bigeminal palpitations now felt welcome on my face. Embers that blistered and erupted at the surface were quietly lolling at bay. The thought of a cheers and the clink of a glass felt lightyears away and I was thankful for it.
Lived to see another day. Or half day. But grateful nonetheless.
Now. What’s for lunch? Detroit Style Coney Dogs might be just the ticket – charred hot dogs covered in seasoned chili sauce, topped with onions, jalapeños, cheddar and a little mustard. See you at the table.
Feeds 4; Takes 45 min
Ingredients for Detroit Style Coney Dogs
- 1 lb ground beef (93/7%)
- 1 large shallot, minced
- 2 garlic cloves, minced
- 1 1/2 tbsp tomato paste
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp celery salt
- 2 tsp paprika
- 1 1/2 cups chicken or beef stock
- 2 tbsp cornstarch
- Pinch of cinnamon
- 8 all beef hot dogs
- 2 cups shredded cheddar cheese
- 8 buns
- 1/2 white onion, chopped
- 2 jalapeños, sliced
- Mustard to serve
- Salt, pepper, olive oil
Method
Heat a large dutch oven and add 3 tbsp olive oil. Cook shallot until translucent ~ 4 min.
Add garlic and tomato paste and stir to incorporate.
Add in beef and allow to brown before mixing. Once you get a little color on the meat, stir well not allowing the garlic to burn.
Deglaze with stock and mix in spices. Taste and add salt.
Simmer for 15 min and add cornstarch.
Meanwhile, light the grill and toast your dogs.
Return to taste and adjust chili seasonings. Turn heat to low and cook another 15-20 min uncovered, allowing the chili to thicken into a sauce.
Build your dogs by layering buns with hot dogs, cheese, chili sauce, onions, mustard and jalapeños. Sloppily enjoy immediately.
Now, where is my beer?
Need some other next day helpers? Try:
- Hot Brown Sandwich
- Double Poblano Enchiladas
- Italian Hoagie Sliders
- Crispy Pork Ramen with Garlic Crunch
- Shakshouka with Butter Beans, Feta and Toast
