Lafayette Coney Island Hot Dog Chili Sauce Recipes

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LAFAYETTE CONEY ISLAND HOT DOG CHILI SAUCE



Lafayette Coney Island Hot Dog Chili Sauce image

This is a copycat recipe of the well-known rival of American Coney hot dog chili in Detroit, MI. http://mybestcookbook.wordpress.com/2011/12/16/copycat-lafayette-coney-island-sauce/

Provided by commercesd

Categories     Sauces

Time 40m

Yield 20 serving(s)

Number Of Ingredients 10

3 tablespoons canola oil
1 lb lean ground beef
14 ounces chicken stock
4 tablespoons flour
1 tablespoon chili powder
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon turmeric
3 chicken bouillon cubes
6 ounces V8 vegetable juice

Steps:

  • Heat oil. Add ground. Cook until no longer pink. Use potato masher to break it up into fine pieces.
  • Put all other ingredients into bowl to mix or use a blender for a few seconds.
  • Add ingredients to meat. Heat until bubbling and thickened.
  • Mash the ingredients to incorporate into a light puree.
  • Serve with inside and out grilled or toasted bun, boiled and grilled natural casing hotdog and chopped raw onion and yellow mustard.

Nutrition Facts : Calories 77.4, Fat 4.8, SaturatedFat 1.2, Cholesterol 15.4, Sodium 210.5, Carbohydrate 2.9, Fiber 0.4, Sugar 0.8, Protein 5.5

ORIGINAL CONEY ISLAND CHILI



Original Coney Island Chili image

Make and share this Original Coney Island Chili recipe from Food.com.

Provided by Timothy H.

Categories     Lunch/Snacks

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 14

ground chuck
1/3 lb pepperoni, finely ground (this can be easily done in a food processor)
3 tablespoons white onions, grated on microplane
1 tablespoon kosher salt
1 tablespoon light brown sugar
16 ounces tomato paste
1 tablespoon liquid smoke flavoring
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon celery seed
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
3/4 cup v 8 juice
1/4 cup finely ground cornmeal

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.

Nutrition Facts : Calories 328.7, Fat 17.6, SaturatedFat 5.7, Cholesterol 39.2, Sodium 3285.3, Carbohydrate 32.7, Fiber 5.9, Sugar 17.7, Protein 14.4

DETROIT CHILI DOGS



Detroit Chili Dogs image

Here's our take on the best of the (3) biggest Detroit Chili Dogs: Lafayette, Onassis, and National. We used every ingredient common to all three recipes, and then carefully picked the rest of the ingredients based on (3) months of research and from what we remember as being the best of all three. Purists will NOT include the beans. That's fine. And they may not agree with all the ingredients we used. That's fine too. That what this is all about. People have been trying for years to recreate the best of the Detroit-style Coney chili(s), and we think we came VERY close. Feel free to tweak the recipe as you see fit, and if you think yours comes out better, then by all means let me know!!

Provided by ckensington

Categories     Beef Organ Meats

Time 4h

Yield 100 serving(s)

Number Of Ingredients 24

1 1/2 cups beef suet, rendered
2 1/2 lbs beef heart, finely ground
2 1/2 lbs ground round, 86% lean, finely ground
48 ounces beef stock or 48 ounces broth
1 onion, large Vidalia, minced
6 tablespoons garlic, minced
6 ounces tomato paste
1/3 cup yellow mustard, perpared
4 tablespoons paprika
4 tablespoons chili powder, Sauer's
2 tablespoons curry powder, Sauer's
12 ounces beer, Labatt's
3 tablespoons ground cumin
2 tablespoons kosher salt
1/2 tablespoon black pepper
1/2 tablespoon louisiana hot sauce
1 1/4 cups water, divided
6 tablespoons all-purpose flour
cracker meal, saltine
hot dog, Kogel's Viennas, natural casing
hot dog bun, Aunt Millie's
onion, vidalia, finely chopped
yellow mustard, prepared
2 lbs dried pinto beans (optional)

Steps:

  • Some of the prep can be done the day before, to reduce the prep time on the day of cooking.
  • 1. Render 1 ½ cup of beef suet.
  • 2. Prepare and finely grind beef heart in food processor.
  • 3. Finely regrind ground round in food processor.
  • Cool and refrigerate rendered suet and reground beef (heart and round).
  • On preparation day:.
  • Please note, there is a LOT of simmering and stirring going on during the cooking phase. It only enhances the taste of the sauce! BE PATIENT!
  • In very large stock pot, melt 1 ½ cups of rendered suet. Add finely ground beef heart and ground round. Brown beef until done.
  • We found it beneficial to brown the beef in two parts. Remove the browned beef into separate bowl, and RE-MINCE browned beef, still warm, with retained fat and liquids, in a food processor. RE-MINCE in equal parts, until a rough paste is formed. Return minced beef to pot, with remaining fats and liquids. Consistency should be of a "rough paste". Rice sized bits and smaller, with retained liquids and fats is perfect. Reserve remaining melted fats for use in making the roux.
  • Add beef stock/broth. Simmer 20 minutes, stirring often. Add minced/pureed onion and minced garlic. Simmer another 20 minutes, stirring often.
  • Add tomato paste and prepared mustard. Simmer 10 minutes, stirring often. Purists will contend that there should be NO tomato component to the sauce. I strongly disagree, and could not imagine what the sauce would taste like without it. It is a subtle component, and one that I feel is necessary. Use your own judgment here.
  • Now it's time to add the spices.
  • NOTE: We did NOT use a boat motor blender. We used a hand-cranked hand mixer instead. It allows for a more even disbursement of spices, without further reducing the consistency of the beef.
  • Add the paprika, chili powder and curry powder, and the bottle of beer. Use the hand blender to incorporate the spices. Simmer another 15 minutes, stirring often.
  • Add the cumin, kosher salt, black pepper, and REDHOT sauce. Use the hand blender to incorporate the spices. Simmer another 10 minutes, stirring often.
  • Throughout this process, we added the water in varying amounts, totaling 1 ¼ cup. Add the additional water when the sauce seems to get a bit too thick, perhaps ¼ cup at a time. Continue to simmer, stirring often.
  • Make the roux. Use the retained fats and flour in equal proportions. Use medium heat, stirring constantly, until a rich caramel color is obtained. Add roux to sauce, and mix thoroughly. Continue to simmer, stirring often.
  • At this point, PURISTS can STOP. Continue to simmer to your heart's content, stirring often. It could be from 1 hour to 8 hours. Put sauce in a slow-cooker if desired, and continue cooking on low for hours. Here is where time only improves the taste of the sauce. The longer you let it simmer, the better. If you choose to stop and refrigerate the sauce overnight, and begin re-simmering the next day, so much the better.
  • Add cracker meal as necessary, stirring often, until desired sauce consistency is obtained.
  • Serve sauce over prepared Kogel dogs and Aunt Millie's buns, topping with onions and mustard to taste.
  • ENJOY!
  • *****************************.
  • As for my family, we PREFER beans in our chili sauce. Like it or not, we added them, and we really enjoyed the end result.
  • As before, some prep can be done the evening before.
  • Directions:.
  • Cover dried beans with enough water to cover by 2", and allow to soak overnight.
  • Drain the soaking liquids. Rinse beans twice with fresh water.
  • Recover beans with enough water to cover by 2", and heat to a low boil. Reduce to a simmer, and simmer 1 ½ - 2 hours, stirring occasionally.
  • Turn off beans, and allow to cool.
  • Once sauce is finished as outlined above, add the cooked beans along with 2 cups +/- of the "bean stock". Continue to simmer, stirring often.
  • Add cracker meal as necessary, stirring often, until desired sauce consistency is obtained.
  • Serve sauce over prepared Kogel dogs and Aunt Millie's buns, topping with onions and mustard to taste.
  • ENJOY!

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.

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

COPYCAT LAFAYETTE CONEY ISLAND SAUCE



CopyCat Lafayette Coney Island Sauce image

This is pure nostalgia. This is as close to perfect as it gets. When I worked in Detroit, I ate hundreds of these and there is nothing like it in the world. The Lafayette coney island sauce is unique. When I smelled this, I smiled, when I tasted it, I wept. I would swim in it if it were possible. If you want the Detroit Coney...

Provided by Sherry Peyton

Categories     Other Sauces

Time 35m

Number Of Ingredients 8

1 lb lean ground beef
3 Tbsp canola oil
14 oz chicken stock
4 Tbsp flour
1 Tbsp each, chili powder and paprika
1 tsp each cumin and tumeric
3 cubes chicken bouillon
6 oz v-8 juice

Steps:

  • 1. Heat the oil in a large saute pan and brown the meat in it until no longer pink. Use a potato masher to break it up into very small bits.
  • 2. In a blender, add all the rest and whirr up for a couple of seconds. Pour into the cooked meat, and heat until it comes to a soft boil and it thickens up.
  • 3. When done, remove 2 c from the pan and return to blender and puree. Pour back in the pan. You are done. Serve at the table with a ladle.
  • 4. Proper coney eating etiquette: place two buns on a plate, add a hot dog to each. Ladle about 2-3 tbsp of sauce on each. Throw on a handful of raw diced onions and squiggle some ballpark mustard atop. Grab a fork!

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