CONEY DOG

INGREDIENTS:
1 large White Onion, divided
2 cloves Garlic, minced
1-1/4 pounds Ground Beef Chuck
1 {14 ounce} can Tomato Sauce
1/2 tablespoon Chili Powder
1 teaspoon Kosher Salt
1/2 teaspoon Cumin
1 pinch Cayenne Pepper
2 pinches Celery Salt
1 pkg {of 8} Hot Dogs {for these I used a Michigan based company, but you can use your favorite}
1 pkg {of 8} Hot Dog Buns
Mustard

DIRECTIONS:
Dice up the large white onion. Reserve 1/3 of it and mince it up really fine for topping the coney dogs.
Add the remaining two-thirds diced onion to a pot with a tablespoon of olive oil and sweat those until
soft. Throw in the two cloves of minced garlic and cook for a minute.
Add the ground beef, break it up pretty good so it's in very small pieces. Stir occasionally until fully
cooked. Add in the spices, the can of tomato sauce, stir and simmer for 15-20 minutes.
Boil, grill, microwave or pan-sear the eight hot dogs until warmed through-out. Serve the hot dogs in
warmed buns, top with desired amount of chili, mustard and minced onion.
Enjoy!