I really don't make chili for eating straight out of bowl. If I do make chili it's for 3-way or for coney sauce.
chili for 3-way.
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chili for coney sauce
http://www.twentymile.com/Cookbook/cidog1.htm
Sauce 1 Ingredients : (Joyce S. - Recipes Online)
1 tablespoon butter or margarine
1 1/2 pounds lean ground beef
2 medium onions, chopped
1 clove garlic, crushed
1 tablespoon prepared regular mustard
1 6-ounce can tomato sauce
6 ounces water
2 tablespoons chili powder
Salt and pepper to taste
4 or 5 wieners
Procedure
Combine everything except wieners and simmer until thick. Do not brown ground beef first.
Grind the wieners and add to sauce. Cook 15 minutes longer.
Now, some chefs, if the sauce is too thin, added a few crumbled soda crackers to the sauce. Put over hot dogs in a bun.
Sauce 2 Ingredients 2: (Charlotte Lewis - Recipes Online)
1/4 pound lean ground beef
6 ounces tomato paste
1 1/2 cups water
1/4 cup pickle relish
1 tablespoon instant minced onion
1 tablespoon mustard
3 teaspoons chili powder
1 teaspoon sugar
Procedure
In a medium saucepan, cook meat, crumbling with a fork, until it loses its red color.
Add remaining ingredients and simmer for about 30 minutes.
Serve over hot dogs in buns.
Preparation: 30 minutes Life Experience Recipe
About a dozen Coney Island Dogs
I have experimented with several chili sauce recipes. Some of them similar to the above recipes. I keep the cooked sauce in a jar in the fridge so that I can grab a quickie Coney Island dog whenever the urge strikes.
A lot of the recipes I found seem to treat the Coney Island as a mundane chili dog. The sauce is a major ingredient and not a condiment to add flavor. They also seem to neglect the other traditional garnishes - the raw chopped onions and the mustard. After looking at the recipes that I found on the internet and remembering the taste tests of the real Coney Island hot dogs, I came up with the following recipe that does a nice job of mimicing the "secret" Coney Island sauce. I hope that you like it.
Sauce 3Ingredients: (Larry Andersen)
1 pound lean ground beef
1 large white onion diced fine
1/4 cup barbecue sauce (I use Bull's Eye Original Western)
1/4 cup tomato sauce
2 tablespoons chili powder
1/2 teaspoon cumin
1/2 teaspoon ground black pepper
1/2 clove garlic, minced fine
Procedure
In frying pan, brown meat until no longer red. Break up into very small pieces. Skim off most of the fat.
Add onions and garlic, cook until onions are transparent. Add other ingredients and simmer while stirring.
May add a little water if sauce too thick when cooking but the finished sauce should be almost dry.
Taste sauce. Chili pungemncy should be present but not too hot. The finished sauce need to have a bit of a bite but mostly flavor to meld with the mustard, onions and grilled hot dog.
Assemble you Coney Island following the directions for the Traditional Coney Island at the top of this page.
Sauce will keep for a week in a covered container in the refrigerator. Good eating!