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Grand Rapids Dog

Grand Rapids

Grand Rapids’ geographic spot inspired this tasty dog—a hybrid between a classic Chicago dog (the two cities share a Lake Michigan shoreline) and a Detroit Coney.

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Grand Rapids Dog

Makes 8 | Total Time: Less Than 15 Mins


For the Coney Sauce

For even better flavor, make this mild, fine-grained chili ahead of time and reheat just before serving.

Makes about 4 cups

  • 1 pound ground beef (80/20) 
  • 3 cups water 
  • 2 tablespoons tomato paste 
  • 1 small onion, minced
  • 1 large garlic clove, minced 
  • 1 bay leaf 
  • 2 tablespoons chili powder 
  • 1 tablespoon paprika 
  • 1 teaspoon curry powder 
  • 1 teaspoon salt 
  • 1 teaspoon ground cumin 
  • 2 tablespoons finely ground cornmeal


  1. Grill hot dogs to desired doneness. 
  2. Arrange hot dogs in toasted buns. 
  3. Top each hot dog with plenty of Coney sauce, followed by a scattering of chopped tomato and onion. 
  4. Top each with 2 pickle spears and a sport pepper.

For the Coney Sauce

  1. Combine the beef and the water in a heavy saucepan and stir together, breaking up the beef into very fine pieces. 
  2. Add the remaining ingredients and stir to combine well. 
  3. Bring to a boil over medium-high heat, then reduce heat to low and simmer until thickened and well flavored, about 50 minutes. Taste and adjust the seasonings.