These salty summertime treats deserve more attention. Find out how the humble Chili dog became so much more in of all places...Plattsburgh, NY! Learn how to make your own at home with the original recipe.
Deceptively simple, its just a hot dog right? Think again, these juicy little nuggets from the North Country are the sleeper chili dog.
This is one fascinating food ways story. Where did this thing come from? Who started this trend and where can you get one? How is it made and most importantly how does it taste?
Believe it or not there are specific terms to ordering your Michigan. With buried, with or without....well onions of course this is a Chili dog after all.
Let's Go Eat some Michigans
There are two undisputed "original" Michigan stands left where you can experience what a great hot dog this really is, but you will have to travel to the end of the Earth...Plattsburgh, NY. The first is Clare and Carl's the second is McSweeney's I was lucky enough to marry a girl from Plattsburgh, so I have a reason to go there a couple of times a year to enjoy one in person. My suspicion is the key recipe change from Clare and Carl's to McSweeney's is the hot sauce. I am not willing to declare one is better than the other, there are certainly entrenched camps on both sides, and whatever you do don't call it a Chili dog, ever. IT"S a MICHIGAN.
The legend has it that a couple from Michigan moved to Plattsburgh and opened up a Coney dog stand and thinking that nobody knew that Coney referred to Coney Island so they renamed it a Michigan. You can check out the full backstory on Adirondack Life
The Original Recipe
2 lbs. of ground beef shoot for 80/20 mix here
2 16 oz. cans of tomato sauce
3/4 tsp. garlic powder
8 tsp. chili powder
2 tsp. cumin powder
3 T. hot sauce - Frank's or Tabasco - I have an idea on this
2 tsp. dried onions
2 tsp. ground black pepper
ketchup to taste I do a 1/2 C.
The simplicity of this is really astonishing. Simply mix all the ingredients together in a dutch oven or a slow cooker and break apart the ground beef before adding it to the heat. Yes that's right we are not going to brown the meat. This is the great difference from standard Chili the beef breaks down into very fine pieces and makes a better sauce. Turn on the heat to medium bring to a simmer and reduce to low and let it go for up to 2 hours, if you do this in a Dutch oven keep it covered for the first hour then remove the lid, keep checking to ensure most of the moisture has evaporated. Serve it over your favorite hot dog on a fresh roll with the onions buried under the dog and a line of yellow mustard down the middle. You will love this recipe.
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