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Posted: 6/10/2009 8:44 AM

#286492

	jjjakus17

	Member

Total Posts:2
Last Post:6/10/2009
Member Since:6/10/2009

Subject: Coney Island Hot Dog Chile

Does anyone know of a good (beanless) hot dog chile reminiscent of a Coney Island type hot dog chile?? I would appreciate it.

Thanks
[Edited on 6/10/2009]

Posted: 6/10/2009 9:41 AM

#286496

	tim

	Member

Total Posts:5328
Last Post:11/20/2009
Member Since:6/27/2003

Hi,

Most grocery stores carry canned hot dog chile sauce.

Tim

Posted: 6/10/2009 9:51 AM

#286498

	jjjakus17

	Member

Total Posts:2
Last Post:6/10/2009
Member Since:6/10/2009

The problem is no grocery store brands come even close to true Coney Island Hot Dog chile, hence the reason I am asking for a recipe. Half the store brands don't even contain meat!!!

Posted: 6/10/2009 10:18 AM

#286501

	jim262

	Member

Total Posts:3865
Last Post:11/20/2009
Member Since:3/18/2004

If you google Coney Sauce or coney island hot dog sauces, you will get lots of hits.

I don't think my meat sauce is authentic Coney Island & the recipe isn't written down anywhere so Google is the place to start.

Jim

Posted: 6/10/2009 7:14 PM

#286545

	paddy99

	Member

Total Posts:390
Last Post:11/16/2009
Member Since:11/30/2007

Can't help with a recipe but about 20 years ago I had a craving for chili dogs and bought a can of this so called "chili hot dog sauce". It, and Real Lemon, should be declared as hazardous waste and buried somewhere in the Nevada desert.

Posted: 6/10/2009 8:38 PM

#286550

	gcsc15

	Member

Total Posts:9524
Last Post:11/19/2009
Member Since:9/15/2004

Can't help you with a recipe, but fwiw, I know that my local Sprouts market carries Sabrett's brand Onions in Sauce (for hotdogs) , whatever that means.....

........MJ

In matters of taste, there should be no dispute.

Posted: 6/11/2009 12:35 PM

#286583

	Da Bull Man

	Member

Total Posts:4975
Last Post:10/26/2009
Member Since:3/4/2004

Here is a good one from Kevin...AKA The BBQ Guru

Nary a bean in sight...enjoy.

Original Greek Coney Sauce

1 pound Ground beef
1 cup Shortening
1 medium Onion(s), diced
1/3 cup Chili powder
2 teaspoons Paprika
1 teaspoon Black pepper, coarsely ground
1 teaspoon Garlic powder
1 teaspoon Cumin powder
1 teaspoon Allspice
1 teaspoon Basil, dried
1 teaspoon Salt
1/2 teaspoon Oregano, dried

To get the right consistency, cover the meat with water and soak, in the fridge, for about 30 minutes. Then take a fork and break up any remaining chunks. Drain the water and go on to browning. You will have some water while browning but it will slowly steam off.
Brown beef, onion and shortening.
Add remaining ingredients.
Simmer for 2 hours. You may have to add some water.
This freezes well.

_________________________________
Anyone who knows beans about chili...KNOWS chili has no beans!
Frank

Posted: 6/21/2009 8:10 AM

#287123

	Mistics Mom

	Member

Total Posts:2
Last Post:10/15/2009
Member Since:6/21/2009

http://allrecipes.com/Recipe/Grandpas-Cla ssic-Coney-Sauce/Detail.aspx

the following link may help.

Posted: 6/21/2009 11:16 AM

#287142

	Calipoutine

	Member

Total Posts:367
Last Post:9/5/2009
Member Since:1/31/2007

Posted by: Da Bull Man
Here is a good one from Kevin...AKA The BBQ Guru

Nary a bean in sight...enjoy.

Original Greek Coney Sauce

1 pound Ground beef
1 cup Shortening
1 medium Onion(s), diced
1/3 cup Chili powder
2 teaspoons Paprika
1 teaspoon Black pepper, coarsely ground
1 teaspoon Garlic powder
1 teaspoon Cumin powder
1 teaspoon Allspice
1 teaspoon Basil, dried
1 teaspoon Salt
1/2 teaspoon Oregano, dried

To get the right consistency, cover the meat with water and soak, in the fridge, for about 30 minutes. Then take a fork and break up any remaining chunks. Drain the water and go on to browning. You will have some water while browning but it will slowly steam off.
Brown beef, onion and shortening.
Add remaining ingredients.
Simmer for 2 hours. You may have to add some water.
This freezes well.

a cup of shortening? Wow, dont think you'd need that much.

Randi
2girlsinthekitchen.blogspot.com

Posted: 6/22/2009 9:05 AM

#287191

	Da Bull Man

	Member

Total Posts:4975
Last Post:10/26/2009
Member Since:3/4/2004

I just posts em as I finds em...

_________________________________
Anyone who knows beans about chili...KNOWS chili has no beans!
Frank

Posted: 7/3/2009 10:37 AM

#287915

	mom42bzz

	Member

Total Posts:1
Last Post:7/3/2009
Member Since:7/3/2009

This is a very good recipe

1 T spoon oleo
1 T spoon butter
1 1/2 lbs. lean ground beef
2 med onions chopped
1 clove garlic crushed or 1/2 tsp garlic powder
2 T spoon chili powder
1 T spoon prepared mustard
1 (6 oz) can tomato sauce
6 oz water
4 -5 hot dogs

Combine all ingredients except hot dogs. Simmer until beef is cooked and sauce is thickened. Grind hot dogs, add to mixture and cook 15-20 minutes longer. makes 20 servings.

Do not brown beef first.

Posted: 7/7/2009 10:29 AM

#288121

	RossB

	Member

Total Posts:131
Last Post:11/17/2009
Member Since:8/16/2004

While you guys are fooling around with recipes - try substituting some Heinz'Chile Sauce. It doesn't get a lot of play in recipes, but I find it adds a really pleasant zing to a lot of things like chile, BBQ sauce, Sloppy Joe's, etc. It's usually stuck next to the ketchup (I wanna know where than name came from!)in the store.

Save the earth. It's the only planet with chocolate.

Posted: 7/8/2009 8:27 PM

#288194

	greenebelly

	Member

Total Posts:638
Last Post:11/3/2009
Member Since:1/25/2005

Ahem....Try keeping chilli powder, cayanne pepper, onion powder, Tabasco(smoker/habanero), paprika, worchester sauce, vinigar(white/red wine/apple cider), and brown sugar on hand and make your own that perfectly goes with each individual dish. Just personal preferance I guess. Jamey

If in doubt,.....Cure it!

Posted: 11/3/2009 5:18 AM

#295235

	Antilope

	Member

Total Posts:53
Last Post:11/17/2009
Member Since:11/19/2007

Here's a hot dog chili recipe I like. I noticed that people like pouring chili into bags for Fritos as a snack, so why not add it to the chili. It mostly disolves and doesn't leave big pieces, but leaves the flavor and some texture. This was originally based on Top Secret Weinerschnitzel Hot Dog Chili by Todd Wilbur. I didn't like the results and tweaked the recipe a lot. His recipe had vinegar, tomato paste and sugar. It was too sweet and I didn't like the vinegar taste. The tomato sauce adds tomato flavor without adding a sweet taste. His recipe also used 3/4 beef and 1/4 pork. I didn't have any pork on hand so I added the bacon grease for extra flavor and it worked out well.

My Homemade Hot Dog Chili

Makes about 8 cups

1 lb ground beef
1 Tbs bacon grease
6 cups cold water
1/4 cup cornstarch
1/2 cup all purpose flour
8-ounce can tomato sauce
4 Tbs mild chili powder
1 Tbs paprika
1 Tablespoon dried minced onion
2 tsp cumin
1/2 tsp granulated garlic powder
1/4 tsp ground black pepper
1 tsp table salt
1 cup fritos corn chips, crushed

1. Brown the meat with bacon grease in 4-qt dutch oven. When browned, pour off excess grease except for 2 Tablespoons.

2. In a 2-qt mixing bowl, add water. Whisk in cornstarch until fully blended. Whisk in flour until fully blended. Whisk in tomato sauce until fully blended.

3. Stir into the water mixture the chili powder, paprika, dried onion, cumin, garlic powder, black pepper and salt. Mix well.

4. Add water mixture to meat in dutch oven.

5. Stir in the crushed fritos corn chips.

6. Bring to a boil then reduce to a simmer.

7. Simmer 45-minutes. Stir well and scrape bottom of pot every 5-minutes to prevent burning. The chili will darken and thicken by the end of cooking.

8. Serve as is or blend slightly with stick blender for a smoother chili.

9. Serve over hot dogs, polenta, grits, etc.
[Edited on 11/3/2009]

Posted: 11/3/2009 8:19 AM

#295256

	MiGirl

	Member

Total Posts:690
Last Post:11/18/2009
Member Since:1/25/2007

If you live in Michigan you are part of the Flint style coney VS Detroit style coney debate. Growing up just 20 minutes from Flint the Flint style are my favorite. It is extrememly difficult to find them in Northern Michigan where I now live. So when I go to visit family I go to the local meat market to buy the coney sauce uncooked by the pound. I currently have 2 pounds in my freezer which I look forward to eating soon.

If you do not know the difference in Flint and Detroit style coneys, they are clearly different. Flint style is a more loose crumbly mixture of meat sauce while Detroit style is a thick chili with no beans. The Kogel meat company which is a Michigan company is also the only dog to use. They have a casing on them and we also call them snappies. Here is the Flint style coney sauce recipe from the Kogel meats web site. This is supose to be close to the Angelo's coney restauant's secret recipe where it all started years ago.

Recipe Name: Flint Coney Sauce
From the Kitchen of: Bob Sheneman
Ingredients: 1 tb Butter
1 tb Margarine
1 1/2 lb LEAN ground beef
2 md Onions finely minced
1 Clove garlic finely minced or equiv. garlic powder
3 tb Chile powder
1 tb Prepared mustard
1 6oz can tomato paste
1 6oz can water
10 skinless hot dogs
Salt and pepper to taste

Directions: Do NOT brown beef before using!! Combine all except hot dogs and
simmer until thick. Grind up the skinless hot dogs [or chop in food processor]
stir in and cook 15 min longer.

Store in fridge or freeze. This recipe should make enough for at least
12-16 dogs

Use over GOOD Quality casing type hot dogs Like Koegle's
serve with lots finely chopped onions and yellow mustard. on steamed buns

The big secret in this recipe is the ground up hot dogs.

I've been told that this is the orignal Flint [Mi] Coney Island sauce.

Best around anywhere. I always make it when we have a
"Coney Lunch" at work and keep it simmering in a crock pot.

Kiss the cook, Oh wait... that's me!

Posted: 11/4/2009 12:13 PM

#295317

	Andrew Richardson

	Member

Total Posts:1
Last Post:11/4/2009
Member Since:11/4/2009

The Grandpa's recipe is GREAT.

Ingredients
2 pounds ground beef
1/2 cup chopped onion
1 1/2 cups ketchup
1/4 cup white sugar
1/4 cup white vinegar
1/4 cup prepared yellow mustard
1/2 teaspoon celery seed
3/4 teaspoon Worcestershire sauce
1/2 teaspoon ground black pepper
3/4 teaspoon salt

Directions

Place the ground beef and onion in a large skillet over medium-high heat. Cook, stirring to crumble, until beef is browned. Drain. Transfer the beef and onion to a slow cooker and stir in the ketchup, sugar, vinegar and mustard. Season with celery seed, Worcestershire sauce, pepper and salt. Cover and simmer on Low setting for a few hours before serving.

I also suggest a few pulses in the blender or processor to thin it out to more of a coney style.

[Edited on 11/4/2009]

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