LAFAYETTE CONEY ISLAND HOT DOG CHILI SAUCE
This is a copycat recipe of the well-known rival of American Coney hot dog chili in Detroit, MI. http://mybestcookbook.wordpress.com/2011/12/16/copycat-lafayette-coney-island-sauce/
Provided by commercesd
Categories Sauces
Time 40m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil. Add ground. Cook until no longer pink. Use potato masher to break it up into fine pieces.
- Put all other ingredients into bowl to mix or use a blender for a few seconds.
- Add ingredients to meat. Heat until bubbling and thickened.
- Mash the ingredients to incorporate into a light puree.
- Serve with inside and out grilled or toasted bun, boiled and grilled natural casing hotdog and chopped raw onion and yellow mustard.
Nutrition Facts : Calories 77.4, Fat 4.8, SaturatedFat 1.2, Cholesterol 15.4, Sodium 210.5, Carbohydrate 2.9, Fiber 0.4, Sugar 0.8, Protein 5.5
CONEY ISLAND CHILI DOG SAUCE
After countless searches for a good Coney Island sauce, I stumbled on this one at another cooking website. Most recipes I had tried were just too sweet, this is a good Midwest-style Coney sauce. I didn't follow the measurements to the letter - just eyeballed it; and I added a couple dashes of hot sauce to kick up the heat a bit.
Provided by Foodie61
Categories Sauces
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Brown ground beef in a skillet, adding onions halfway through. Add minced garlic when meat is nearly done.
- Add remaining ingredients; stir well to combine. Simmer over low heat 15 minutes.
- Serve over hot dogs, Coney Island style! Top with shredded sharp cheddar if desired.
COPYCAT LAFAYETTE CONEY ISLAND HOT DOG CHILI SAUCE DETROIT STYLE
If you want a true and authentic Detroit Coney experience, then make this. The authentic D-chili has beef heart in it... it really does make all the difference in the world, ask your local mom & pop butcher to grind it for you.
Provided by soveria
Categories High Protein
Time 4h15m
Yield 1/2 gallon, 20 serving(s)
Number Of Ingredients 16
Steps:
- In a large preheated pot, add lard (shortening), ground round, and cow heart (hotdogs), and simmer on medium heat until it seperates and browns. This mixture must be stirred regularly and mashed with a potato masher during process to create a kind of rough paste. Drain, but reserve the rendered fat and set aside for next step (yes, authentic Detroit style is kinda greasy).
- In a cast iron skillet on medium-high heat, add the rendered fat. Slowly, add cracker crumbs 1 spoonful at a time, stirring contstantly to make a roux. It should be a paste consistency but still able to flow, so add additional fat (butter or shortening) or more crackers, if needed, and continue stirring until it turns a nice woody brown.
- Add the roux to the meat pot along with chicken stock and simmer for 20 minutes at a slight boil, then add all remaining ingredients, and stir until mixed. Cover the pot and simmer for at least 3-hours (longer the better) stirring occassionally so it doesn't burn on bottom, adding water as necessary for proper consistency.
- Take out 1/3 of the mixture and put it in a blender and puree until smooth, then pour it back into the pot. Continue simmering, uncovered, for another hour, stirring occassionally so it doesn't burn on bottom, adding water if too thick or more roux if too thin, as necessary for proper consistency.
- When putting the sauce on your hot dog, the dogs must be grilled on a griddle or a cast iron skillet on medium low with a small amount of butter and vegetable oil. Constant turning of dogs is a must and they must never split open. You will be looking for a consistant light brown color with a darker line of brown on 2 sides. If dogs are straight they can be rolled back and forth regularily to insure even cooking with a large hamburger flipper. If curved use kitchen tongs and adjust next to the other dogs. NEVER BOIL A HOTDOG!
- Steaming buns is the best way in a home enviorment a chinese steamer basket works well or you can wrap them in paper towells and microwave 3 at a time on high for about 20 seconds. Open bun place dog spread slightly thinned yellow mustard over dog. Cover with Coney sauce then top with onions. Additional mustard may be added, however, cheese or KETCHUP is never allowed; lets leave that to the people in ohio, ok?
Nutrition Facts : Calories 445.1, Fat 32, SaturatedFat 13.9, Cholesterol 97.3, Sodium 929.4, Carbohydrate 9.9, Fiber 1.6, Sugar 3.3, Protein 28.7
CONEY ISLAND CHILI DOGS
Steps:
- In a large pot over medium heat, brown the ground beef stirring constantly to break up all the clumps into fine pieces.
- Add the chili sauce, chili seasoning, water, Worcestershire, mustard and onion powder. Bring to a boil, lower the heat, and simmer for 30 minutes.
- Meanwhile, boil the hot dogs according to package instructions. Place hot dogs in buns, top with chili, cheddar cheese, and chopped white onion. Serve with Spicy Fries.
- Preheat oven to 450 degrees F.
- Combine taco seasoning and salt; set aside.
- On baking sheets make a single layer of French fries. Bake until golden brown, about 12 minutes and season with the spicy salt mixture. Serve with chili dogs.
CONEY ISLAND CHILI SAUCE FOR HOT DOGS
Make and share this Coney Island Chili Sauce for Hot Dogs recipe from Food.com.
Provided by ellie_
Categories Sauces
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine first three ingredients (beef-garlic) in a large skillet over medium high heat, stirring until beef in crumbled and brown.
- Pour off any excess fat.
- Stir in remaining ingredients (tomato sauce - chili powder) and simmer for 10 minutes, stirring occasionally.
Nutrition Facts : Calories 141.7, Fat 8.7, SaturatedFat 3.4, Cholesterol 38.6, Sodium 343.4, Carbohydrate 4.4, Fiber 1.2, Sugar 2.9, Protein 11.5
CONEY ISLAND HOT DOG SAUCE
Next time your make Hot Dogs top them with this delicious Coney Island Hot Dog Sauce. The classic Hot Dog sauce is absolutely delicious!
Provided by Chef Rodney
Categories Condiments, Sauces & Dry Rubs
Time 2h10m
Number Of Ingredients 11
Steps:
- In a medium saucepan, brown the ground beef; drain well.
- Add to the ground beef the finely chopped onion, chili powder, 1/2 teaspoon salt, allspice, ground mustard, garlic powder, cumin, cinnamon, black pepper, tomato paste, and water. Bring to a boil. Reduce heat and simmer for 1 to 2 hours.
- Top each hot dog with about 2 tablespoons of sauce.
- Optionally add 1 to 2 tablespoons of chopped onion over the ground beef mixture then add mustard. Top the hot dogs with shredded Cheddar cheese.
Nutrition Facts : Calories 108 kcal, Carbohydrate 3 g, Protein 7 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 27 mg, Sodium 179 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CONEY ISLAND HOT DOGS
Travel to New York with Coney Island Hot Dogs! With ground beef, onions, tomato sauce and chili powder, Coney Island Hot Dogs pack amusement park flavor.
Provided by My Food and Family
Categories Bread
Time 25m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Brown ground beef with onions in large skillet; drain. Return meat mixture to skillet. Stir in next 3 ingredients. Bring to boil; simmer on low heat 10 min., stirring occasionally.
- Meanwhile, cook franks as directed on package.
- Place franks in buns; top with ground beef mixture.
Nutrition Facts : Calories 310, Fat 17 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 45 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g
CONEY ISLAND HOT DOG CHILI SAUCE
This recipe is quick and easy. Only have to simmer for 30 minutes! It started as a very saucy Coney Island hot dog sauce. I prefer a meatier chili sauce, but if you prefer it saucy with less meat, reduce ground round to 1/2 pound meat.
Provided by OLIVIAC15163
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 50m
Yield 10
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water, tomato paste, pickle relish, onion, Worcestershire sauce, mustard, chili powder, salt, and sugar; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until sauce is thickened, about 30 minutes.
Nutrition Facts : Calories 90.2 calories, Carbohydrate 13.6 g, Cholesterol 11.1 mg, Fat 2.2 g, Fiber 2.1 g, Protein 5.8 g, SaturatedFat 0.7 g, Sodium 916.6 mg, Sugar 9.3 g
CONEY ISLAND SAUCE
Was brought up on Angelo's coneys. I have combined some receipes to come close to their flavor of coney sauce.
Provided by Jimmy Mack
Categories Meat
Time 30m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Add ground chuck,chili powder,cumin, salt and pepper to cooking pan amd cook on medium high heat. Put the hot dogs in a food processor ond pulse to a fine texture. When the chuck is no longer pink add the hot dog mixture and the tomato sauce.and simmer for about 30 minutes. You might not need to use all of the tomato sauce. I use the tomato sauce so the coney sauce doesnt become crumbly.
Nutrition Facts : Calories 94, Fat 6.2, SaturatedFat 2.3, Cholesterol 24.4, Sodium 240.4, Carbohydrate 2.6, Fiber 0.8, Sugar 1.1, Protein 7.2
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