Coney Island Hot Dogs
A recipe from the Sneaky Kitchen
5 hot dogs (lower fat or cholesterol ones)
1 Tbsp. olive oil
1 large onion
1/2 medium green bell pepper
1 small carrot, finely shredded
1 stalk celery
1/2 lb. lean ground beef
3 garlic cloves, minced
chili powder - from 2 tsp. to 2 Tbsp. to taste
1 Tbsp flour
3/4 cup ketchup
1 tablespoon sweet pickle relish
10 hot dog buns

Optional toppings:
Chopped raw onions
Shredded reduced-fat or fat-free cheddar
More pickle relish
More ketchup

Prepared mustard
Hot sauce or salsa
Reduced-fat sour cream
A little drained sauerkraut
Always cook hot dogs well. Prick hot dogs all over with a fork. Place in pan of water. At a rolling boil, turn down to a simmer.

Finely chop onion, pepper & celery.  Heat olive oil in a heavy skillet on med.-high heat, preferably Teflon. Add chopped vegetables, shredded carrot & ground beef. Mash as it cooks; a potato masher works beautifully. When all pink is gone from meat & it starts to brown, add minced garlic & continue to cook, stirring, another min. or two. Add flour & chili powder. Continue to stir & cook for another min. so flour can toast a little. Add ketchup & pickle relish. Stir well, then turn down to very low. Simmer for 5 min.

Remove hot dogs from pan. Cut in half the long way; in other words, split each one. (Optional) Smear hot meat sauce on each bun & place a half hot dog on the sauce. Add any optional toppings to taste, or just enjoy as is.