Hot Dog Chili recipe?
My mom requested hot dogs for sunday dinner tomorrow. OK, happy to oblige. Easy and cheap and we haven't had them in ages.
I mentioned to my husband make I'd make some chili so we could have chili. He thought that was a grand idea but informed my chili wasn't hot dog chili. He unfortunately couldn't suggest a recipe to me that was hot chili.
So....anyone have a good recipe they'd like to share? I thought I could just make mine without beans but he claims it really is an entirely different animal?
I didn't see this when it was first posted, just today, but I have the answer to the original post.
Google Red Lion Coney Sauce and a great recipe will appear. The Red Lion was a bar in MI (Detroit?) that burned down a long time ago but was renowned for their coney sauce. I first made it years ago and it's the only chili/coney sauce I've made since that time. It's easy to make and you can adjust the heat level quite easy.
It is obvious hot dogs are not the same nationwide. Your husband is correct, hot dog chili is made to dress a hot dog and not for eating out of a bowl. Here is my recipe:
Wilson’s Hot Dog Chili
1 lb ground lean beef
2 tblsp Chili powder
2 tblsp Paprika
½ small onion finely chopped (or to taste)
½ tsp ground cumin
Salt to taste
½ diced onion for dressing the dog
Place beef in a boiler and just cover with water and mix the water into the beef. Cook the beef for 45 minutes to an hour. Add remaining ingredients and simmer for one hour stirring often. Remove any floating greese. I like to use an electric mixer to remove any chunks of beef. Chili should be of a thick consistency bonding to itself. I do not like eating a hot dog and my chili falling all over the place.
Place your hot dog wieners in a boiler, cover with water and boil for a few minutes. Wieners may also be grilled.
Buns: The best buns are those cut down the middle of the curved surface. When you set the dog down it will not roll over dumping off the chili and onions. (found a SAM’s Wholesale Clubs and Flower’s Bakeries)
Remember you dress a hot dog not the bun. Place a boiled wiener in the bun add mustard, onions (diced) and chili. Other hot dog dressings are slaw (slaw dog), cheese or kraut. Some people prefer mayo in lieu of mustard.
Agreed, what you need is a Skyline chili knockoff. I made one last year that turned out really well. Here's a link to the recipe:
It's delicious and very different from regular chili. Think closer to the meat bolognese in Greek pastitsio or moussaka.
p.s. OP, what did you end up doing for chili back in August?
Every hot dog truck I know in the New York area buys canned chili and doctors it. They don't seem to like Hormel, it's usually Campbells or Chefmate (restaurant supply only, unfortunately). But just buy your favorite brand. Then they add things like: more canned beans, cooked chopped meat, chili spice, onions (often stir in the red onions served separately), green peppers and so on. But straight from the can would be more authentic than making it yourself.
Here's one I like. The Frito's corn chips give a unique flavor and 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.
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.
My advice is to make your own chili that you like, prefer, etc. Then place your par-coked hot dogs in a 13x9" pan, and cover with said chili,and any other condiments you prefer, heat up in the oven, top with your fave toppings and VOILA!!!
If your DH claims it's not the "RIGHT" way, tell him he can make his own, and take his plate!
Living in the Detroit area, I love and eat coney dogs every chance I get but I've never found a recipe for good coney (chili dog) chili. Your best bet is to go to a coney island and just buy their chili. You've never duplicate it. I know that the coney islands I go to buy their chili by the brick but I don't know from where. If you find a good recipe, please post it. There's a bunch on Google but they just don't make the grade.