Original Coney Island Chili



Since most hot dog vendors use a canned version of this magical condiment, this recipe will help you remember why this dog became so famous! Also amazing for creating a chili-cheeseburger or making sloppy joe's!

pinch tips: How to Quarter a Chicken



Makes 4 to 6 dogs, depending on how much chili you like!


30 Min


45 Min


1 lb
80 / 20 ground chuck
1/3 lb
pepperoni, finely ground [this can be easily done in a food processor]
3 Tbsp
white onion, grated on microplane
1 Tbsp
kosher salt
1 Tbsp
light brown sugar
16 ounce can(s)
tomato paste
1 Tbsp
liquid smoke flavoring
1 1/2 tsp
chili powder
1 tsp
ground cumin
1/2 tsp
celery seed
1/2 tsp
ground white pepper
1/4 tsp
cayenne pepper
3/4 c
v8 juice
1/4 c
finely ground cornmeal

Directions Step-By-Step

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.
combine in kosher salt, brown sugar, chili powder, cumin, celery seed, cayenne and combine to meat mixture.
Reduce heat and add tomato paste, liquid smoke and V8 juice and bring to a simmer.
When chili has come to a low bubbling simmer, add cornmeal and cook low and slow for another 15 minutes.
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. Enjoy!

About this Recipe