James Coney Island Chili Recipes

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water, tomato paste, pickle relish, onion, Worcestershire sauce, mustard, chili powder, salt, and sugar; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until sauce is thickened, about 30 minutes.

Steps:

• 1. Brown ground chuck in a skillet. Drain approximately half the residual oil. Add ground pepperoni and grated onion and brown for another minute or two.
• 2. combine in kosher salt, brown sugar, chili powder, cumin, celery seed, cayenne and combine to meat mixture.
• 3. Reduce heat and add tomato paste, liquid smoke and V8 juice and bring to a simmer.
• 4. When chili has come to a low bubbling simmer, add cornmeal and cook low and slow for another 15 minutes.
• 5. Ladle over hotdogs or grilled burgers. This is a welcome sauce for grated sharp cheddar cheese and minced onions, but a true Coney Dog uses classic yellow mustard and a sprinkling of onions. Enjoy!

Steps:

• In a 4 quart sauce pan brown diced chuck steak in vegetable oil, stir steak frequently until lightly brown.
• Add beef broth and water.
• Simmer beef mixture for 1 hour on medium low heat. After beef has been simmering for 1 hour, add 2 cups of tomatoes that have been processed in a blender with their juice. Strain after processing to remove seeds and pulp.
• Add all spices to meat and tomatoes and stir well. Simmer for forty five to fifty minutes on low heat, stirring from time to time.
• Slowly pour enough of the thickening sauce into meat and tomato mixture, to bring it to a thick state, stir constantly. Depending how much the liquid has been reduced, you may need less of the thickener .
• Simmer on low heat and stir until chili reaches the desired consistently and ready to be served.
• Great over hot dogs or served alone with your favorite accompaniments.

Steps:

• Brown meat in a dutch oven.
• Add remaining ingredients for chili.
• Simmer for 30 minutes.
• Combine ingredients for thickening agent and add to chili.
• Cook until thickened.

Steps:

• Combine ground beef, water, 1/2 cup diced onion, ketchup, butter, garlic, chili powder, salt, black pepper, cumin, celery salt, and cayenne pepper together in a pot. Mix with a potato masher or spatula over medium-high heat until mixture has a finely ground consistency and begins to bubble, about 10 minutes.
• Bring beef mixture to a simmer, reduce heat to medium-low, and cook, stirring occasionally, until sauce thickens and reduces, about 1 hour. Season with salt and pepper to taste.
• Bring a large pot of water to a boil. Cook hot dogs in boiling water until heated through, 5 to 7 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Arrange hot dog buns on a baking sheet.
• Cook buns in the preheated oven until soft and warm, 2 to 3 minutes.
• Place 1 bun on a plate. Place a hot dog in the bun and top with meat sauce. Drizzle yellow mustard and diced onion over the meat sauce. Repeat with remaining hot dogs.

Steps:

• Brown ground chuck in a skillet. Drain approximately half the residual oil. Add ground pepperoni and grated onion and brown for another minute or two.
• 2.
• combine in kosher salt, brown sugar, chili powder, cumin, celery seed, cayenne and combine to meat mixture.
• 3.
• Reduce heat and add tomato paste, liquid smoke and V8 juice and bring to a simmer.
• 4.
• When chili has come to a low bubbling simmer, add cornmeal and cook low and slow for another 15 minutes.
• 5.
• Ladle over hotdogs or grilled burgers. This is a welcome sauce for grated sharp cheddar cheese and minced onions, but a true Coney Dog uses classic yellow mustard and a sprinkling of onions.