Coney Dogs

1 tbsp. Kowalski's Extra Virgin Olive Oil
½ cup diced white onion, plus more for garnish
1 lb. Kowalski's Organic Grass-Fed Ground Beef
⅓ cup Kowalski's Original or Bold Chili Starter (from the Spice Aisle)
15 oz. tomato sauce
¾ cup beef broth
8 natural casing hot dogs (such as Boar's Head Uncured Beef Frankfurters)
8 Kowalski's Butter Sausage Buns (from the Bakery Department)
- garnishes, to taste: yellow mustard and finely shredded Cheddar Cheese (not traditional, but delicious!)
  1. In a medium skillet, heat oil over medium heat; cook onion in oil, stirring frequently, until onion is soft and translucent (about 5 min.).
  2. Add beef; cook and crumble until dark brown and nearly cooked through (about 5 min.), ensuring beef is very well minced.
  3. Add chili starter; cook and stir for 1 min.
  4. Add sauce and broth. Increase heat to high; bring to a boil.
  5. Reduce heat to low; simmer, stirring occasionally, until mixture reaches desired consistency (about 15 min.). Keep warm.
  6. While chili sauce cooks, fill a large pot with 1" of water; bring to a boil over high heat.
  7. Reduce heat to medium-low. Carefully place hot dogs inside the pot of boiling water (do not allow dogs to touch the sides); cover pot and cook until thoroughly hot (about 5 min.).
  8. Remove pot of hot dogs from heat; set aside.
  9. Lightly sprinkle a paper towel with water until about 20% of it is wet. Wrap buns 2 at a time in the moistened paper towel; microwave for 10 sec.
  10. Carefully remove hot dogs from the pot with tongs, shaking gently to remove excess water; place dogs in warm buns.
  11. Top evenly with warm chili sauce; garnish as desired.