1½packageshot dogs(a hot dog with a snap is preferable)
1-2mediumwhite onions, diced(optional)
2lbs (906 g)ground beef
1small can (6 oz or 170 g)tomato paste
½tspground red pepper (cayenne)
2dashes worcestershire sauce
Make the Coney Sauce
Brown ground beef in Instant Pot set at saute on high. Drain grease off and return beef to pot. Add the rest of the sauce ingredients, as well as 4 cups of water, and cover with the lid. Set to pressure cook on high for 30 minutes.
Allow pressure to release naturally. Remove lid, turn pot to saute on low, and place lid ajar. Saute for 15-20 minutes, stirring occasionally, until most of the water has evaporated (you want the sauce to be thick and not watery).
Griddle Hot Dogs
Cut hot dogs lengthwise almost in half, but not fully (like you would butterfly a chicken breast, for instance). If your hot dogs are long, you can also cut them in half horizontally. In a skillet or flat griddle over medium high heat, add hot dogs, cut sides down, and sear until slightly charred, 2-3 minutes. Flip and cook on the other side for another 2-3 minutes.
You don't have to do this step, but Coney Island Texas Lunch uses steamed buns and it really makes a difference, in my opinion. Using a steamer, place buns in steamer and steam for only 30 seconds to one minute.
Split steamed buns in half crosswise. Lay hot dog onto bottom half of bun and ladle sauce on top of hot dog. Finish with a generous squirt of mustard and chopped onions (onions are optional).