hot dog essentials: italian coney island chili

How To Make hot dog essentials: italian coney island chili

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  Step 1
  PREP/PREPARE
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  Step 2
  The Italian Sausage I like to make my own sausage, but when I use store-bought, you can get some that has a lot more grease when cooked than others. If your sausage generates a lot of grease, you want to drain most of it off before adding the spices and liquids.
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  Step 3
  The Beef Stock If you follow my recipes, you know that I prefer stocks over broths. I will not get into all my reasoning behind that decision; however, one thing to understand is that broths contain sodium, while stocks, if made correctly, do not. This is a reduction recipe, and it uses evaporation to concentrate the flavors. If you use a broth, it not only concentrates the flavors but also concentrates the sodium. If you are planning on using broth, make sure that it is a low-sodium brand.
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  Step 4
  The Sugar The coconut or brown sugar is not a usual ingredient for a hot dog chili, but it adds a sweet, almost caramelized, component to the savory nature of this recipe. I actually added an additional tablespoon of coconut sugar, but that was my choice. Like any good chef, tasting as you cook is an integral part of the cooking process.
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  Step 5
  Gather your Ingredients (mise en place).
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  Step 6
  Add the Italian sausage to a skillet over medium heat.
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  Step 7
  Slowly cook, and break up with a wooden spoon, or other utensil, until it begins to lose its pink color.
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  Step 8
  Add the dry spices and mix into the sausage, then add the beef stock and tomato sauce, and stir to combine.
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  Step 9
  Bring up to a gentile simmer.
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  Step 10
  Slowly simmer until the sauce reduces and begins to thicken.
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  Step 11
  Continue to simmer and reduce until the sauce is nice and thick, about 20 – 30 minutes.
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  Step 12
  PLATE/PRESENT
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  Step 13
  Serve over a hot dog or a chili burger. Enjoy.
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  Step 14
  Keep the faith, and keep cooking.
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  Step 15
  Namaste’
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