Copycat Sonic Footlong Chili Cheese Coney

Why You’ll Love This Recipe

• True drive-in vibes: fine-textured, meaty, no-bean chili that’s savory with a hint of sweetness—just like the classic.
• Melty cheddar, snappy footlong dog, soft steamy bun, and bright mustard for the perfect bite.
• Weeknight-friendly: pantry spices, simple technique, and a make-ahead chili that reheats beautifully.
• Game-day hero: scale the chili and set up a topping bar—crowd goes wild.

Grocery List

• Produce: 1 white onion
• Dairy: Mild cheddar (block for shredding), butter
• Pantry: Ground beef, footlong hot dogs, footlong buns, tomato sauce, ketchup, yellow mustard, Worcestershire sauce, chili powder, cumin, paprika, onion powder, garlic powder, brown sugar, apple cider vinegar, cornstarch, kosher salt, black pepper, cayenne (optional)

Full Ingredients

For the Coney-Style Chili (No Beans)

• 1 lb (454 g) ground beef, 85% lean
• 2 cups (480 ml) water, divided (start with 1 1/2 cups; reserve 1/2 cup for slurry/adjusting)
• 1 can (15 oz/425 g) tomato sauce
• 2 tbsp ketchup
• 1 tbsp yellow mustard
• 1 tsp Worcestershire sauce
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp kosher salt (or to taste)
• 1/2 tsp freshly ground black pepper
• 1 tsp packed light brown sugar
• 1/4 tsp cayenne pepper (optional, for heat)
• 2 tsp cornstarch mixed with 2 tbsp water
• 1 tsp apple cider vinegar (stir in at the end)

For the Dogs & Buns

• 4 footlong (12-inch) hot dogs
• 4 footlong hot dog buns
• 1 tbsp softened butter (for buns)
• 1 tsp neutral oil (for searing, optional)

For Topping

• 1 cup (4 oz/113 g) finely shredded mild cheddar cheese
• 1/2 cup (75 g) finely diced white onion
• Yellow mustard, for drizzling

Step-by-Step Instructions

Step 1: Create the fine, drive-in style beef base

Add the ground beef and 1 1/2 cups cold water to a medium saucepan. Whisk or stir vigorously until the meat breaks into very fine crumbles—this cold-water method yields that signature coney texture. Bring to a gentle simmer over medium heat, stirring and skimming any foam as it rises.

Step 2: Build the chili’s flavor

Stir in tomato sauce, ketchup, mustard, Worcestershire, chili powder, cumin, paprika, onion powder, garlic powder, brown sugar, salt, pepper, and cayenne (if using). Reduce heat to low and simmer uncovered for 30–35 minutes, stirring every 5 minutes. The chili should reduce to a spoon-coating consistency with very fine meat granules.

Step 3: Thicken and finish

Whisk the cornstarch with 2 tbsp water to make a slurry. Stir it into the simmering chili and cook 5–8 minutes until glossy and thick enough to sit on a hot dog without running. If it gets too thick, splash in a tablespoon or two of the reserved water. Remove from heat and stir in the apple cider vinegar. Keep warm over low.

Step 4: Warm the buns

For soft, steamy buns: wrap buns in foil and warm in a 350°F (175°C) oven for 5–7 minutes, or steam over simmering water for 1–2 minutes. Split and lightly butter the insides so the chili doesn’t sog them out.

Step 5: Cook the footlong hot dogs

Heat a large skillet over medium-high. Add a teaspoon of oil, then the hot dogs. Sear 2–3 minutes per side until browned in spots. Add 2 tbsp water, cover, and steam 1 minute to plump. Alternatively, grill over medium heat 6–8 minutes, turning occasionally.

Step 6: Assemble and serve

Place each hot dog in a warm bun. Spoon on 1/3–1/2 cup chili (to taste). Shower with about 1 oz (1/4 cup) finely shredded cheddar and 2 tbsp diced onion. Finish with a generous zigzag of yellow mustard. Serve immediately while everything is piping hot and melty.

Pro Tips

• Cold-water crumble: Mixing beef with cold water before heating guarantees that ultra-fine diner-style texture.
• Cheese matters: Finely shred your own mild cheddar so it melts fast on contact with hot chili.
• Mellow onions: If your onions are sharp, rinse the dice under cold water and pat dry for a sweeter crunch.
• Hold like a pro: Keep chili warm in a small slow cooker on “warm” for parties and build-to-order.
• Don’t skip vinegar: A splash at the end brightens and balances the chili’s richness.

Variations

• Spicy Coney: Add 1/2 tsp cayenne and a dash of hot sauce; finish with pickled jalapeños.
• Turkey or Veggie: Swap in 93% lean ground turkey or plant-based crumbles; reduce simmer by 5 minutes as needed.
• Chili Cheese Tots or Fries: Use the same chili over crispy tots or fries, then add cheddar, onions, and mustard.

Storage & Make-Ahead

Chili keeps 4 days in the refrigerator or up to 3 months frozen. Cool quickly, store airtight, and reheat gently on the stovetop with a splash of water to loosen. Dice onions and shred cheese up to 2 days ahead. Buns can be frozen up to 1 month; rewarm from thawed. Cook hot dogs just before serving for best snap.

Nutrition (per serving)

Approximate for 1 footlong coney with toppings: 780 calories; 34 g protein; 49 g carbohydrates; 44 g fat; 2,200 mg sodium; 3 g fiber. Values will vary based on specific brands and portions.