Best hot dog chili recipe? Similar to Pink's or Tommy's from california?
Does anyone know a real good hot dog chili recipe? The kind without ketchup or beans or any of that weird stuff?
The best hot dog chili sauce I have had so far is from her:
I have tried both flash frozen patties and fresh ground beef 80/20 and I think the fresh ground beef is better. Also I bet the founders of Tommy's and Pink's didn't use flash frozen patties back in their day when they came up with the recipe.
Another tip I learned was that the beef is easier to crumble if it is first dipped in water in a large bowl.
I also add some extra lard to make the roux in my hot dog chili. Some people suggest that adding carrot into the chili makes a difference...but I cannot seem to tell.
My husband and I attempted for years to recreate this particular hot dog chili recipe from of all places a bait shop. I walked in one day and asked the lady if I could have her recipe and she replied, "No. My mother-in-law makes the chili and she won't even give me the recipe!" I was very disappointed, I'm not a competitor to her, just someone who loved her chili. I think that's extremely selfish. Anyway, recently we hit upon a good recipe but it is ketchup based. The key to me, though, was that we cooked the ground beef in a small amount of water with no other seasoning than salt and pepper, and when it was done, we pureed it briefly in a food processor. We then added the other ingredients and let it simmer for an hour.
Coney Island Chili
Recipe from Richmond, Indiana restaurant
from the late 1930's or early 1940's
1 pound beef suet
2 pounds ground beef (good quality)
1/2 cup finely chopped celery
1/2 cup finely chopped onion
2 Tablespoons chili powder
1 Tablespoon paprika
1 teaspoon cayenne pepper
Render (melt down) the suet.
Discard the cracklings.
Simmer the meat, celery and onions
slowly in suet. Add the salt and pepper
along with remaining ingredients.
Simmer the mixture longer to blend.
Source: Modesto Bee, newspaper, Nov 22, 1987 from a reader in Richmond, Indiana.
Greek Sweet Chili Sauce
The secret ingredient is unsweetened cocoa powder.
You can't really taste it, but it adds a flavor dimension
the this sweet hot dog chili sauce.
1 Tbsp olive oil
3/4 lb ground lamb
3/4 lb ground beef
1 large onion, chopped
2 garlic cloves, minced
1/2 tsp salt, or to taste
1/2 tsp black pepper, or to taste
1 Tbsp chili powder
1 tsp unsweetened cocoa powder
1 tsp ground cumin
1 tsp dried oregano
1 tsp paprika
1/2 tsp ground allspice
1/2 tsp cayenne pepper
1 cup tomato sauce
1 cup beef broth
1 cup water
2 Tbsp honey
2 Tbsp red wine vinegar
1/2 cinnamon stick
1 bay leaf
Heat oil in skillet or dutch oven over medium-high heat.
Add ground meat, onion, salt and pepper. Cook, breaking up
clumps of meat, cook until meat is no longer pink, about 10 minutes.
Add chili powder, cocoa powder, cumin, oregano, paprika, allspice and
cayenne. Cook and stir for 3 minutes. Add tomato sauce, broth and 1 cup
of water and heat to a simmer. Stir in honey and vinegar and add cinnamon
stick and bay leaf.
Reduce the heat to low and simmer, covered, about 45 minutes to blend
flavors. Uncover and simmer for another 15 minutes, until mixture is
reduced to a light sauce consistency. Add a little more water to prevent
sauce from sticking if necessary.
Adjust seasoning, if necessary. Discard cinnamon stick and bay leaf.
May be stored in fridge for up to 3 days or frozen.
Source: New England Home Cooking: 350 Recipes from Town and Country, and Sea.
Greek Coney Island Chili
1 lb finely ground beef heart
1 teaspoon cumin
1 teaspoon chili powder, or to taste
1 medium onion, chopped
salt and pepper
Combine all ingredients in a heavy casserole or pot.
Mix well. Simmer the mixture at least 3 hours (the longer
the better). Add enough water to prevent scorching.
Note: The average beef heart weights 3 to 4 pounds.
Have your butcher grind it twice with a small amount
Source: Modesto Bee, newspaper, Nov 22, 1987 from a reader in Jackson, Michigan.
Push Cart Hot Dog Chili
1 lb lean ground beef
1 clove garlic, minced
1 small onion, finely minced
6 teaspoons paprika
1 Tablespoon Worcestershire sauce
2 Tablespoons chili powder
salt & pepper to taste
Brown ground beef in saucepan,
add garlic, onion, paprika,
Worcestershire sauce, chili powder,
salt and pepper. Mix well.
Add 2 or 3 cups of water and
simmer until mixture reaches desired
Source: Sarasota FL Herald-Tribune newspaper
Sep 16, 1993
John Pa's Hot Dog Sauce
1930's recipe John Pa's Hot Dog Stand
at Front & Main Streets, Toledo Ohio.
2 pounds ground beef
3/4 cup ground suet
1/2 Tbsp thyme
1/2 Tbsp ground cumin
2 Tbsp chili powder
1 Tbsp black pepper
1 Tbsp paprika
1 tsp salt
2 large garlic cloves, finely minced
1/2 tsp cayenne, or more to taste
3 cups water
Brown ground beef in heavy saucepan.
Add all other ingredients and simmer 1 hour.
Spread hot dog with mustard. Spoon sauce over
mustard and top with chopped onions.
Source: Toledo Blade newspaper - Jul 2, 1989
Here's the recipe that potbeagle linked to above, cut in half and paraphrased:
Original Tommy's Chili for Hamburgers and Hot Dogs
This is a copycat recipe for Original Tommy's Hamburgers of Los Angeles,
Chili for Hamburgers and Hot Dogs.
1 lb ground beef (70% fat) (use 4 flash frozen patties, thawed)
1/4 cup reserved ground beef drippings
1/4 cup all purpose flour
1 (14 oz) can beef broth
4 or 5 teaspoons chili powder
1/8 teaspoon of cayenne powder
1 1/2 teaspoons white vinegar
1/4 cup yellow onion, diced
1 teaspoon table salt
1/2 teaspoon onion flakes
1/4 teaspoon onion powder
1/2 teaspoon granulated sugar
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon of cumin
Pinch of ground black pepper
In a deep, heavy skillet, brown hamburger and crumble it up cook until no longer pink.
Drain and reserve 1/4 cup of drippings from the hamburger, (add more cooking oil, if necessary to make 1/4 cup).
Remove cooked hamburger from skillet and reserve for later in recipe.
Add the 1/4 cup of drippings back to the skillet and cook over medium heat. When drippings are heated, stir in flour to make a roux, stir out any lumps.
Cook roux, stirring constantly, for 3 or 4 minutes, until it is bubbly and reddish brown.
Add beef broth, whisk well to remove all lumps, about 30 seconds to a minute.
When all lumps are gone, stir in cooked, crumbled beef and the remaining ingredients.
Whisk well to mix the ingredients, scrape bottom of pan to prevent burning.
Reduce the heat to medium-low, and cover. Cook, covered, for about 10-minutes, stirring
occasionally, scrape bottom of pan to prevent burning.
The chili is done when you can no longer taste raw flour and the onions are tender.