Who knew that the Coney Island Dog was steeped in the history of Greek immigrants? I didn't! In this video, I'll be cooking up a copycat of the famous Coney from American Coney Island in Detroit as well as the Coney dog from Robert's in El Reno, Oklahoma. Enjoy! wildfireoutdoorliving.com/the...
American Coney Island Chili Recipe:
1 pound 80/20 ground beef (20% fat)3 tablespoons beef tallow (rendered beef fat - see Tidbits)1/4 cup all-purpose flour3 cups water1 cup beef bouillon
1/4 cup cracker meal (or crushed soda crackers)4 teaspoons chili powder1 teaspoon paprika1/2 teaspoon garlic power1/2 teaspoon onion powder1/2 teaspoon granulated sugar1/4 teaspoon salt1/4 teaspoon crushed red pepper flakes
1. Brown the ground beef in a large sauté pan over medium heat. There’s no need to crumble the beef too much as it cooks because you’ll mince it later. When the beef has browned, and no more pink is visible, strain the fat out of the beef, but don’t throw it away! Mince the ground beef into small bits on a cutting board using a large knife.
2. Combine the fat that just came from the ground beef and the beef tallow in a large saucepan over medium/low heat. Stir in the flour and cook for 5 minutes or until the flour begins to turn a tan color.
3. Whisk in the water and beef bouillon. Stir until there are no visible lumps, then whisk in the cracker meal or crushed crackers.
4. Add the remaining chili ingredients, including the ground beef. Raise the heat to medium and cook until the chili begins to bubble, then reduce the heat and simmer the chili slowly, uncovered, for 4 hours or until thick.
Makes 8 chili dogs.
Tulsa Coney Island Dog Slaw Recipe:
292 grams (10 oz) Cabbage
120 grams (4 1/4 oz) yellow mustard
178 grams (6 1/4 oz) white sugar
22 grams (1/2 oz) white vinegar
Salt and pepper to taste
Whisk the mustard, sugar, and vinegar together, then toss with the cabbage. Salt and pepper to taste, then again, toss.
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