Coney Island Hot Dogs

Ingredients

For 8 servings

• •2 c. à soupe extra-virgin olive oil
• •4 garlic cloves, finely chopped
• •1 medium white onion, finely chopped, plus more for serving
• •1.25 c. à café Diamond Crystal or ¾ tsp. Morton kosher salt, divided
• •2 c. à soupe unsalted butter
• •2 c. à café chipotle chile powder
• •1.5 c. à café ground cumin
• •0.5 c. à café ground coriander
• •Pinch of cayenne pepper
• •Freshly ground pepper
• •2 c. à soupe double-concentrated tomato paste
• •1 c. à soupe miso
• •1 c. à soupe balsamic vinegar
• •1 lb ground beef
• •1 c. à café sugar
• •1 c. à soupe all-purpose flour
• •8 hot dogs
• •8 hot dog buns
• •Yellow mustard (for serving)

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.