The elusive smurfs inc offers up some more coney info:
"In other Flint Coney news, many of you may have heard the broadcast on NPR profiling our favorite local delicacy last year. Long story short, some lady in Wisconsin liked to cook assorted regional American cuisine. The recipe she chose for National Public Radio? You guessed it. Not only did listeners learn the intricacies of the recipe, she also provided some cultural context. Apparently the schism between the Flint and Detroit coney hinged on our cities unique ethnic landscape. Detroit's wet sauce was Greek in origin. Flint's dry sauce, Macedonian. Another interesting coney sauce fact: the sauce actually includes ground up Koegel. Does that make sense? Would you grind up pasta for your spaghetti sauce? Well anyhow, I was inspired. Altering the recipe, I may have created the first Flint-style vegan coney island. Scoff if you must you meat-eating creeps, but it was remarkably close to the original: tasty, soggy, AND cruelty free t'boot."
And here's the audio from the NPR story on Flint-style Coneys, which is slightly annoying because the NPR reporter insists on calling the Coney topping "beanless chili."