Original Coney Island Chili

TROY RAY

By
@TROYRAYNYC

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!


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Comments:

Serves:

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

Prep:

30 Min

Cook:

45 Min

Ingredients

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

1
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.
2
combine in kosher salt, brown sugar, chili powder, cumin, celery seed, cayenne and combine to meat mixture.
3
Reduce heat and add tomato paste, liquid smoke and V8 juice and bring to a simmer.
4
When chili has come to a low bubbling simmer, add cornmeal and cook low and slow for another 15 minutes.
5
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