COPYCAT TONY PACKO'S CONEY ISLAND HOTDOG CHILI SAUCE
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
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.
COPYCAT LAFAYETTE CONEY ISLAND HOT DOG CHILI SAUCE DETROIT STYLE
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
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
TONY PACKO'S CONEY ISLAND SAUCE
I was looking for this online today - found it at TOH forums - and whomever posted said they found it at CDKitchen. Looks really really close to what it should have in it to me - not tried it yet - but I know Packo's has lard in it too...UPDATE _ I tried this - it needs jazzed up some...good, bland, basic sauce. When I fix it - I'll edit it again!
Provided by Stacey in BG
Categories Meat
Time 1h5m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground beef, breaking into very small pieces as it cooks.
- Drain off fat.
- Add remaining ingredients; simmer 1 hour or until desired consistency.
- Note: Originally served over half a Polish sausage, not a hotdog.
Nutrition Facts : Calories 85.1, Fat 4.8, SaturatedFat 1.9, Cholesterol 29.5, Sodium 155.1, Carbohydrate 1, Fiber 0.5, Sugar 0.1, Protein 9.3
CONEY ISLAND CHILI SAUCE FOR HOT DOGS
Make and share this Coney Island Chili Sauce for Hot Dogs recipe from Food.com.
Provided by ellie_
Categories Sauces
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine first three ingredients (beef-garlic) in a large skillet over medium high heat, stirring until beef in crumbled and brown.
- Pour off any excess fat.
- Stir in remaining ingredients (tomato sauce - chili powder) and simmer for 10 minutes, stirring occasionally.
Nutrition Facts : Calories 141.7, Fat 8.7, SaturatedFat 3.4, Cholesterol 38.6, Sodium 343.4, Carbohydrate 4.4, Fiber 1.2, Sugar 2.9, Protein 11.5
CONEY ISLAND CHILI SAUCE
Make and share this Coney Island Chili Sauce recipe from Food.com.
Provided by KPankoke
Categories Very Low Carbs
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Brown meat, pour off fat, add onion-garlic.
- Cook and stir until tender.
- Add remaining ingredients.
- Cover and simmer for about 1 hour.
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