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Started By
Message
re: Anyone have a killer hot dog chili recipe?
Posted on 7/4/21 at 10:15 pm to Gris Gris
Posted on 7/4/21 at 10:15 pm to Gris Gris
quote:
This is a recipe for the Flint Original Coney Island Sauce:
If it’s an actual original recipe those places are probably a hundred years old. Back then margarine was made with beef tallow not vegetable oils and I’d imagine had a distinct flavor different than butter-hence the use of both. It was white and they added food coloring to make it yellow.
0
Posted on 7/4/21 at 10:22 pm to Cosmo
quote:
Wolf or hormel no beans
/thread
Posted on 7/4/21 at 10:23 pm to mouton
The best hot dog chili in the world is detroit coney chili and for that you need beef heart:
Detroit Coney Recipe
Detroit Coney Recipe
Posted on 7/5/21 at 8:48 am to mouton
quote:
mouton
What did you end up going with
Posted on 7/5/21 at 9:53 am to GeauxTigers0107
I just ended up using canned . Ha.
Posted on 7/5/21 at 10:01 am to mouton
Am I the only one who uses Austex? Yea it’s cheap, but it’s good as f
Posted on 7/5/21 at 10:36 am to bubbz
I've always used canned until yesterday. Made this one I found online. LINK
Was decent. I used a potato masher to really break up the meat and get the fine texture of hot dog sauce. Also let it simmer much longer than the recipe's 20 minutes, as the flavor got better with time. Added more cumin, a shot of yellow mustard, and some Crystal.
The ketchup makes it sweet (to me), so dial that back if you prefer less sweet.
Ingredients
1 pound lean ground beef
½ cup beef broth
8 ounces tomato sauce
½ cup ketchup
1 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon cumin
Instructions
Add the beef and beef broth to a deep skillet over medium heat and use a fork to break the meat into small pieces, smashing the meat with the fork to create a finer texture than a traditional ground meat.
Add the remaining ingredients to the skillet with the beef and bring to a boil. Reduce to a simmer and cook for 20 minutes or until chili has thickened to your liking.
Was decent. I used a potato masher to really break up the meat and get the fine texture of hot dog sauce. Also let it simmer much longer than the recipe's 20 minutes, as the flavor got better with time. Added more cumin, a shot of yellow mustard, and some Crystal.
The ketchup makes it sweet (to me), so dial that back if you prefer less sweet.
Ingredients
1 pound lean ground beef
½ cup beef broth
8 ounces tomato sauce
½ cup ketchup
1 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon cumin
Instructions
Add the beef and beef broth to a deep skillet over medium heat and use a fork to break the meat into small pieces, smashing the meat with the fork to create a finer texture than a traditional ground meat.
Add the remaining ingredients to the skillet with the beef and bring to a boil. Reduce to a simmer and cook for 20 minutes or until chili has thickened to your liking.
This post was edited on 7/5/21 at 10:37 am
Posted on 7/5/21 at 12:11 pm to Twenty 49
quote:
I used a potato masher to really break up the meat and get the fine texture of hot dog sauce.
I use one of these to get the texture I want.
It works great.
Posted on 7/5/21 at 2:17 pm to mouton
I don’t have a recipe. But stay away from Castleberry’s canned chili sauce whatever you do. That stuff is awful. I tried it once.
ONCE!
Never again.
ONCE!
Never again.
Posted on 7/5/21 at 2:34 pm to Treacherous Cretin
Good stuff...
Posted on 7/5/21 at 3:38 pm to nuwaydawg
Here’s the recipe I use. It works well for my hot dogs and I’m happy with it.
2 # ground beef
1 can diced tomatoes
1 can tomato paste (12 ounce)
1 cup water
1 onion, diced
Fresh garlic, diced
1 jar chili powder (3 ounces)
Salt and garlic powder to your liking
I cook the onions for a couple of minutes to get them started. Then I add the beef and do the same thing. Cook it for a couple of minutes to get it started, but not all the way. Add all the other ingredients and cook it for a couple of hours.
2 # ground beef
1 can diced tomatoes
1 can tomato paste (12 ounce)
1 cup water
1 onion, diced
Fresh garlic, diced
1 jar chili powder (3 ounces)
Salt and garlic powder to your liking
I cook the onions for a couple of minutes to get them started. Then I add the beef and do the same thing. Cook it for a couple of minutes to get it started, but not all the way. Add all the other ingredients and cook it for a couple of hours.
Posted on 7/5/21 at 4:36 pm to nuwaydawg
quote:
Good stuff...
I tried some of that once, but it was way too sweet tasting for me.
Posted on 7/5/21 at 5:54 pm to nuwaydawg
You can buy this in a can.
The problem is you can’t buy the small dogs and small buns that really make it work. It’s a liquidy (is that a word?) sauce and it softens up the bun. But I’ve tried and haven’t found a standard hot dog and bun that works the same. Not that it’s bad, but there’s something about those little coneys that just works.
A single can is even more than I can eat on a serving of pasta. It’s good, but to make enough pasta to use a whole can, I can’t eat it all. It’s very frustrating. I don’t mind reheating the leftovers but it would be nice if they sold it in either larger cans that could be shared by two people or a smaller, single-serving can.
I don’t even have a favorite store-bought hot dog. Nathan’s, Hebrew National, Tony Packo’s...none of them really do it for me.
The problem is you can’t buy the small dogs and small buns that really make it work. It’s a liquidy (is that a word?) sauce and it softens up the bun. But I’ve tried and haven’t found a standard hot dog and bun that works the same. Not that it’s bad, but there’s something about those little coneys that just works.
A single can is even more than I can eat on a serving of pasta. It’s good, but to make enough pasta to use a whole can, I can’t eat it all. It’s very frustrating. I don’t mind reheating the leftovers but it would be nice if they sold it in either larger cans that could be shared by two people or a smaller, single-serving can.
I don’t even have a favorite store-bought hot dog. Nathan’s, Hebrew National, Tony Packo’s...none of them really do it for me.
Posted on 7/5/21 at 7:29 pm to mouton
All these foodies on the food board bashing fast food and processed food all the time and someone asks for a recipe and everyone is telling him to use a can.
Posted on 7/6/21 at 4:32 am to mouton
Try this one next time. It's super easy and will make a nice diner style chili.
2 Lg onions diced
1 tbsp crushed garlic
4lbs 80/20 ground meat
2tbsp paprika
2tbsp chili powder
2tbsp balck pepper
2tbsp salt
2tbsp Worchestershire
2tbsp mustard
1 cup Heinz ketchup
Water to cover ground meat
Soften onions in a little oil in a big pot (9qt will work). Throw in garlic and cook until it becomes fragrant. Add ground meat (do not brown it) and enough water to cover it. Bring it to a boil, all the while breaking the meat up with your spoon or one of those fancy gadgets GG has. Once it starts to boil, lower heat and let simmer uncovered until the water reduces by half. Keep checking for chunks of meat. Break up as needed. Add remaining ingredients. Cook for another half hour on a low simmer to finish.
2 Lg onions diced
1 tbsp crushed garlic
4lbs 80/20 ground meat
2tbsp paprika
2tbsp chili powder
2tbsp balck pepper
2tbsp salt
2tbsp Worchestershire
2tbsp mustard
1 cup Heinz ketchup
Water to cover ground meat
Soften onions in a little oil in a big pot (9qt will work). Throw in garlic and cook until it becomes fragrant. Add ground meat (do not brown it) and enough water to cover it. Bring it to a boil, all the while breaking the meat up with your spoon or one of those fancy gadgets GG has. Once it starts to boil, lower heat and let simmer uncovered until the water reduces by half. Keep checking for chunks of meat. Break up as needed. Add remaining ingredients. Cook for another half hour on a low simmer to finish.
Posted on 7/6/21 at 5:40 am to GeauxTigers0107
I have been using the "Angus" no beans Hormel can chili. Really good.
Posted on 7/6/21 at 7:50 am to mouton
My grandma (from Mobile) used to make a Dew Drop Inn style chili that was awesome. It was grine meat, chili powder, and salt. Really simple but great on a chili dog.
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