Coney Island Hot Dogs

Method

1. 1

   Heat 2 Tbsp. extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-high. Add 4 garlic cloves, finely chopped, 1 medium white onion, finely chopped, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; cook, stirring occasionally, until onion is slightly softened and lightly browned around the edges, about 5 minutes. Add 2 Tbsp. unsalted butter, 2 tsp. chipotle chile powder, 1½ tsp. ground cumin, ½ tsp. ground coriander, and a pinch of cayenne pepper; season with freshly ground black pepper. Cook, stirring often, until butter is melted and spices are fragrant, 1–2 minutes. Add 2 Tbsp. double-concentrated tomato paste and 1 Tbsp. miso and cook, stirring often, until combined and tomato paste is slightly darkened in color, 1–2 minutes.

2. 2

   Pour in 1 Tbsp. balsamic vinegar and ½ cup water, scraping up any browned bits stuck to bottom of pot, and cook until reduced and a paste forms, about 1 minute. Add 1 lb. ground beef, 1 tsp. sugar, and remaining ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt; cook, stirring and breaking up meat with a wooden spoon, until softened, and cooked through, about 3 minutes.

3. 3

   Pour in 2 cups water, increase heat to high, and bring to a boil. Reduce heat so chili is at a simmer and cover pot. Cook until stewy and slightly thickened, 13–15 minutes.

4. 4

   Add 1 Tbsp. all-purpose flour and stir until incorporated, then increase heat to medium-high. Cook, stirring and mashing beef with a potato masher, until chili is thickened and beef is a fine consistency, 8–10 minutes. (Chili will continue to thicken as it cools.)

5. 5

   Prepare a grill for medium-high heat. Grill 8 hot dogs, turning halfway through with tongs, until browned in spots and heated through, about 4 minutes.

6. 6

   Place a grilled hot dog in each of 8 hot dog buns and top with a big spoonful of chili. Scatter more chopped white onion over, then squeeze yellow mustard over as desired.

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