Coney Island Hot Dog Sauce Chili Recipes

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COPYCAT LAFAYETTE CONEY ISLAND HOT DOG CHILI SAUCE DETROIT STYLE



Copycat Lafayette Coney Island Hot Dog Chili Sauce Detroit Style image

If you want a true and authentic Detroit Coney experience, then make this. The authentic D-chili has beef heart in it... it really does make all the difference in the world, ask your local mom & pop butcher to grind it for you.

Provided by soveria

Categories     High Protein

Time 4h15m

Yield 1/2 gallon, 20 serving(s)

Number Of Ingredients 16

1 cup beef suet (crisco will do, but not the same, suet is fat around the kidneys) or 1 cup lard (crisco will do, but not the same, suet is fat around the kidneys)
5 lbs hamburger, 70/30 (not lean)
1 lb hot dog, diced (really should be ground cow heart, but dogs will be ok)
24 saltine crackers or 24 soda crackers, crushed into a powder
1/2 cup ketchup
4 cups chicken stock
3 tablespoons chili powder
4 tablespoons paprika
1/3 cup yellow mustard, plochmans
2 tablespoons turmeric
2 tablespoons cumin powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon salt
1/8 teaspoon ground cloves

Steps:

  • In a large preheated pot, add lard (shortening), ground round, and cow heart (hotdogs), and simmer on medium heat until it seperates and browns. This mixture must be stirred regularly and mashed with a potato masher during process to create a kind of rough paste. Drain, but reserve the rendered fat and set aside for next step (yes, authentic Detroit style is kinda greasy).
  • In a cast iron skillet on medium-high heat, add the rendered fat. Slowly, add cracker crumbs 1 spoonful at a time, stirring contstantly to make a roux. It should be a paste consistency but still able to flow, so add additional fat (butter or shortening) or more crackers, if needed, and continue stirring until it turns a nice woody brown.
  • Add the roux to the meat pot along with chicken stock and simmer for 20 minutes at a slight boil, then add all remaining ingredients, and stir until mixed. Cover the pot and simmer for at least 3-hours (longer the better) stirring occassionally so it doesn't burn on bottom, adding water as necessary for proper consistency.
  • Take out 1/3 of the mixture and put it in a blender and puree until smooth, then pour it back into the pot. Continue simmering, uncovered, for another hour, stirring occassionally so it doesn't burn on bottom, adding water if too thick or more roux if too thin, as necessary for proper consistency.
  • When putting the sauce on your hot dog, the dogs must be grilled on a griddle or a cast iron skillet on medium low with a small amount of butter and vegetable oil. Constant turning of dogs is a must and they must never split open. You will be looking for a consistant light brown color with a darker line of brown on 2 sides. If dogs are straight they can be rolled back and forth regularily to insure even cooking with a large hamburger flipper. If curved use kitchen tongs and adjust next to the other dogs. NEVER BOIL A HOTDOG!
  • Steaming buns is the best way in a home enviorment a chinese steamer basket works well or you can wrap them in paper towells and microwave 3 at a time on high for about 20 seconds. Open bun place dog spread slightly thinned yellow mustard over dog. Cover with Coney sauce then top with onions. Additional mustard may be added, however, cheese or KETCHUP is never allowed; lets leave that to the people in ohio, ok?

Nutrition Facts : Calories 445.1, Fat 32, SaturatedFat 13.9, Cholesterol 97.3, Sodium 929.4, Carbohydrate 9.9, Fiber 1.6, Sugar 3.3, Protein 28.7

COPYCAT TONY PACKO'S CONEY ISLAND HOTDOG CHILI SAUCE



CopyCat Tony Packo's Coney Island Hotdog Chili Sauce image

Found this recipe online, someone had talked to someone at Tony Packo's to get info on their sauce, and the right way to serve it up!

Provided by soveria

Categories     Sauces

Time 1h5m

Yield 1 quart, 10 serving(s)

Number Of Ingredients 11

2 lbs ground beef, not lean, 70/30 mix so it does not dry out
2 garlic cloves, minced
3 teaspoons dark brown sugar
2 tablespoons chili powder
3 teaspoons Hungarian paprika
1 1/2 teaspoons black pepper
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried thyme
1 teaspoon salt
1/8 teaspoon cayenne pepper
3 cups water

Steps:

  • 1. In a large skillet, cook beef and garlic over medium heat 6 to 8 minutes or until beef is no longer pink, make sure to turn beef into fine crumbles. Best method is a potato masher to mash while cooking; do not drain!
  • 2. Stir in brown sugar and seasonings. Add water; bring to a boil. Reduce heat and simmer 50 to 60 minutes until liquid is almost evaporated. Now its ready to serve, freeze, or can!
  • Hot Dog Directions: You gotta use Kolbasz sausage! Heat oven to 350 F, place sausage in a greased baking pan with a little Hungarian Beer. Bake about 1 Hour or until sausage is browned, but not dry.
  • Serve 'em up: The restaurant serves the sausage split in half (one half per dog) to make room and take on the chili sauce better. Use Hawaiian Sweet Hot Dog Buns, cover with chili, and then desired ingredients: common is chili first, then mustard, then diced onion on top, and with peppers and pickles on the side. Optional: shredded cheese cheddar jack mix on top of the onions.

CHILI CONEY DOGS



Chili Coney Dogs image

From the youngest kids to the oldest adults, everyone in our family loves these hot dogs. Inspired by the classic Coney dog, they're so easy to throw together in the morning or even the night before. -Michele Harris, Vicksburg, Michigan

Provided by Taste of Home

Categories     Lunch

Time 4h20m

Yield 8 servings.

Number Of Ingredients 13

1 pound lean ground beef (90% lean)
1 can (15 ounces) tomato sauce
1/2 cup water
2 tablespoons Worcestershire sauce
1 tablespoon dried minced onion
1/2 teaspoon garlic powder
1/2 teaspoon ground mustard
1/2 teaspoon chili powder
1/2 teaspoon pepper
Dash cayenne pepper
8 hot dogs
8 hot dog buns, split
Optional toppings: Shredded cheddar cheese, relish and chopped onion

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in tomato sauce, water, Worcestershire sauce, onion and seasonings., Place hot dogs in a 3-qt. slow cooker; top with beef mixture. Cook, covered, on low 4-5 hours or until heated through. Serve on buns with toppings as desired.

Nutrition Facts : Calories 371 calories, Fat 20g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 992mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 21g protein.

ORIGINAL CONEY ISLAND CHILI



Original Coney Island Chili image

Since most hot dog vendors use a canned version of this magical condiment, this recipe will help you remember why this dog became so famous! Also amazing for creating a chili-cheeseburger or making sloppy joe's!

Provided by TROY RAY

Categories     Other Sauces

Time 1h15m

Number Of Ingredients 14

1 lb 80 / 20 ground chuck
1/3 lb pepperoni, finely ground [this can be easily done in a food processor]
3 Tbsp white onion, grated on microplane
1 Tbsp kosher salt
1 Tbsp light brown sugar
16 ounce can(s) tomato paste
1 Tbsp liquid smoke flavoring
1 1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp celery seed
1/2 tsp ground white pepper
1/4 tsp cayenne pepper
3/4 c v8 juice
1/4 c finely ground cornmeal

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!

CONEY ISLAND SAUCE



Coney Island Sauce image

Put the ketchup aside! Shirley Heston of Pickerington, Ohio turns ground beef, chopped onion, tomato sauce and chili powder into a zippy topping ideal for hot dogs. Grill two packages of hot dogs at your next barbecue and save the extras for the following dishes.

Provided by Taste of Home

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1/2 pound ground beef
1/4 cup chopped onion
2 tablespoons chopped celery
1 can (8 ounces) tomato sauce
2 tablespoons brown sugar
1 tablespoon lemon juice
2-1/4 teaspoons Worcestershire sauce
3/4 teaspoon chili powder
1/2 teaspoon prepared mustard
1/4 teaspoon salt
8 hot dogs
8 hot dog buns, split

Steps:

  • In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, brown sugar, lemon juice, Worcestershire sauce, chili powder, mustard and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until sauce is thickened, stirring occasionally., Grill or cook hot dogs according to package directions. Place hot dogs in buns; top with sauce.

Nutrition Facts :

CONEY ISLAND HOT DOG SAUCE



Coney Island Hot Dog Sauce image

Next time your make Hot Dogs top them with this delicious Coney Island Hot Dog Sauce. The classic Hot Dog sauce is absolutely delicious!

Provided by Chef Rodney

Categories     Condiments, Sauces & Dry Rubs

Time 2h10m

Number Of Ingredients 11

1 lb Ground Beef
1 Large Yellow Onion (finely chopped)
1 Tbsp Chili Powder
1/2 Tsp Salt
1/4 Tsp Ground Allspice
1/4 Tsp Ground Dry Mustard
1/2 Tsp Ground Black Pepper
1/8 Tsp Ground Cumin
1/4 Cup Tomato Paste
2 Cups Water
1/8 Tsp Ground Cinnamon

Steps:

  • In a medium saucepan, brown the ground beef; drain well.
  • Add to the ground beef the finely chopped onion, chili powder, 1/2 teaspoon salt, allspice, ground mustard, garlic powder, cumin, cinnamon, black pepper, tomato paste, and water. Bring to a boil. Reduce heat and simmer for 1 to 2 hours.
  • Top each hot dog with about 2 tablespoons of sauce.
  • Optionally add 1 to 2 tablespoons of chopped onion over the ground beef mixture then add mustard. Top the hot dogs with shredded Cheddar cheese.

Nutrition Facts : Calories 108 kcal, Carbohydrate 3 g, Protein 7 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 27 mg, Sodium 179 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

JOANIE'S CONEY ISLAND HOT DOG SAUCE



Joanie's Coney Island Hot Dog Sauce image

Great Coney Island sauce. Can be used on hot dog or hamburgers. A family favorite.

Provided by Joan Zaffary

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 40m

Yield 24

Number Of Ingredients 7

2 tablespoons butter
1 pound lean ground beef
1 onion, chopped
½ teaspoon salt
⅛ teaspoon ground black pepper
1 tablespoon paprika
2 tablespoons chili powder

Steps:

  • In large skillet melt butter over medium-high heat. Cook ground beef in butter until brown, 3 to 5 minutes. Stir in chopped onion and cook until beef juices run clear, 3 to 5 minutes. Drain.
  • Stir in salt, pepper, paprika and chile powder. Add water to cover, and simmer until water is absorbed, stirring frequently, 10 to 15 minutes.

Nutrition Facts : Calories 50.9 calories, Carbohydrate 1 g, Cholesterol 14 mg, Fat 3.7 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 1.7 g, Sodium 72.7 mg, Sugar 0.3 g

CONEY ISLAND HOT DOG CHILI SAUCE



Coney Island Hot Dog Chili Sauce image

This recipe is quick and easy. Only have to simmer for 30 minutes! It started as a very saucy Coney Island hot dog sauce. I prefer a meatier chili sauce, but if you prefer it saucy with less meat, reduce ground round to 1/2 pound meat.

Provided by OLIVIAC15163

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 50m

Yield 10

Number Of Ingredients 10

¾ pound ground round
3 cups water
1 (12 ounce) can tomato paste
½ cup sweet pickle relish
½ cup chopped onion
2 tablespoons Worcestershire sauce
2 tablespoons prepared mustard
4 teaspoons chili powder, or more to taste
2 teaspoons salt
2 teaspoons white sugar

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.

Nutrition Facts : Calories 90.2 calories, Carbohydrate 13.6 g, Cholesterol 11.1 mg, Fat 2.2 g, Fiber 2.1 g, Protein 5.8 g, SaturatedFat 0.7 g, Sodium 916.6 mg, Sugar 9.3 g

RUDY'S HOT DOG



Rudy's Hot Dog image

Provided by admin

Categories     Main Course

Time 30m

Number Of Ingredients 10

Hot Dogs
Hot Dog Buns
1 White Onion, diced finely
Mustard
1 lb Hamburger
1½ tsp Salt
Dash of Pepper
1 tsp Chili Powder
1 tsp Paprika
1 tsp Cumin

Steps:

  • Brown ground beef in a frying pan until there is no pink left. Crumble into as tiny pieces as possible, using a potato masher.
  • Add paprika, cumin, salt, pepper, chili powder. Add enough water to cover the bottom of the pan. Bring to a boil, stirring often. Reduce to low heat and simmer until liquid has mostly evaporated.
  • Keep well stirred. Add more salt and spices to taste, if needed.
  • Dice white onion.
  • Warm hot dogs thoroughly in boiling water. Steam the buns until warm and soft.
  • Serve warm hot dogs with sauce, diced onion, and a squirt of mustard. Enjoy!

CONEY ISLAND CHILI DOGS



Coney Island Chili Dogs image

Provided by Sandra Lee

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 15

1 pound lean ground beef
One 12-ounce jar chili sauce
One 1.48-ounce packet chili seasoning
1/4 cup water
1 teaspoon Worcestershire sauce
1 tablespoon yellow mustard
1/2 teaspoon onion powder
8 beef hot dogs
8 hot dog buns
Shredded Cheddar, to serve
Chopped white onion, to serve
Spicy Fries, recipe follows
2 tablespoons taco seasoning
1 teaspoon salt
One 26-ounce bag frozen crispy French fries

Steps:

  • In a large pot over medium heat, brown the ground beef stirring constantly to break up all the clumps into fine pieces.
  • Add the chili sauce, chili seasoning, water, Worcestershire, mustard and onion powder. Bring to a boil, lower the heat, and simmer for 30 minutes.
  • Meanwhile, boil the hot dogs according to package instructions. Place hot dogs in buns, top with chili, cheddar cheese, and chopped white onion. Serve with Spicy Fries.
  • Preheat oven to 450 degrees F.
  • Combine taco seasoning and salt; set aside.
  • On baking sheets make a single layer of French fries. Bake until golden brown, about 12 minutes and season with the spicy salt mixture. Serve with chili dogs.

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