Pressure Cooker Coney Island Chili

 Detroit Style Coney Island Chili (This time without thumb bits)


This is it, the recipe in which I sacrificed a bit of my thumb to bring you (ok, the thumb is almost entirely back to normal at this point).

I am not claiming that this recipe is going to please everyone, as Detroiters tend to be very opinionated about their coney island chili, but having grown up in the Detroit area, I feel I am at least slightly qualified to say that this is a fairly reasonable facsimile (although I haven’t lived there in many years).


As I understand it, the real thing contains beef hearts, which I am not opposed to but would rather not deal with at home, and that is if I were able to find any in the local stores (but I do hold high hopes for a butcher shop that was supposed to open here in Santa Monica in May, but is still fighting its way through the maze of red tape that anyone trying to open a business in Santa Monica has to contend with).


And Once again, I was missing a couple ingredients in my first photo, so with no further ado, may I introduce to you: apple cider vinegar and celery seed!

I am told that there is also a Flint style chili that contains ground up hot dogs as well as ground beef, but that sounds like overkill to me.


So, I am just sticking to the Detroit area and ground beef but no hearts (it is quite fitting as I have often been called heartless, so now my chili matches my personality).

I know that the photo doesn’t exactly look healthy, but I made this for one of my “Junk Food Fridays”. I am trying to avoid most baked goods right now, so I served this over hot dogs on oven-fried potatoes (sliced with a knife this time).


I have found that using onion and garlic powder instead of fresh adds to the authenticity, but I usually have fresh diced onions on top of the hot dogs.

This is a recipe that you don’t want to try to “healthify” by using extra lean beef or ground turkey. The fat is part of what makes it taste like “the real thing”.

Before serving stir, mashing a little with the spoon, or you could get an even more authentic texture by using an immersion blender. I just used a spoon.

Pressure Cooker Coney Island Chili
Recipe type: Entree
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 4-8
This version of Detroit-sytle Coney Island Chili will help to quell those cravings when you are away from the real thing.
  • 1 Tablespoon oil
  • 2 lbs. ground beef (85/15 or 80/20 works best)
  • 2 cups chicken or beef broth (I used chicken because that's what I had on hand)
  • 2 cans tomato paste
  • 1 Tablespoon Dijon Mustard
  • 2 Tablespoons Worcestershire Sauce
  • 1 Tablespoon garlic powder
  • 1 Tablespoon onion powder
  • 2 teaspoons chili powder
  • 2 teaspoons allspice
  • 1 Tablespoon cumin
  • 1 teaspoon celery seed
  • 2 Tablespoons apple cider vinegar
  • salt and pepper to taste
  1. In 1 tablespoon oil, saute ground beef over medium heat (you don't want to brown it, just cook it enough to break it up a little bit.
  2. Pour in chicken or beef stock
  3. Stir until beef is mixed into stock
  4. Add tomato paste, Dijon Mustard, Worcestershire Sauce, Garlic Powder, Onion Powder, Chile Powder, Allspice, Cumin, Celery Seed, Vinegar and Salt & Pepper
  5. Stir, turn heat to high and place top on pressure cooker
  6. When high pressure is reached, reduce heat to maintain pressure and set timer for ten minutes
  7. When timer sounds remove pressure cooker from heat and let sit for five minutes, then use quick release method
  8. Stir with wooden spoon or immersion blender until it reaches a semi-smooth consistency.
  9. Spoon over hot dogs (the traditional way is on natural-casing hot dogs, topped with diced onions and yellow mustard
  10. Makes enough for 8 hot dogs


Leave a Reply

  1. I just got a pressure cooker and found your blog. Your dishes look so yummy! I see you have a stovetop cooker, I have an electric one and was wondering if your recipes will work with an Instant Pot cooker? Keep up the “yum” work.

    • Luchrita, thanks for checking out my site. Though I have never used an electric pressure cooker, I know that you can definitely adapt the recipes. Depending on how much pressure they reach, you may not have to make any adjustments at all. Laura at has some information on that here:

      Have fun with your pressure cooker!

      • I have an electric 6 pt pressure cooker (pc) and use these recipes all the time. The only thing is mine has both hi and low settings. Most of the recipes here call for 15psi of pressure, which equates to the high setting on my pc. So experiment with yours and you will probably find the same thing I did: Awesome meals, always clear directions and delicious results.

        BTW, Michael, I lived in Centerline, Warren and the city for 30+ years before returning home to Nebraska. I have been looking for a recipe which comes close to Detroit Coney Chili as there is nothing like it here. Coney Islands come with BEANS, if you can believe it! So thanks for the perfect recipe. I got some Nathan’s natural casing dogs the other day and made your recipe. While it is not identical to either Lou’s in Royal Oak or my favorite downtown Detroit location, it is close enough and certainly closer than anything else I have tried. Guess what’s for dinner tonight? HINT: it is on your website!

        • Mary, thanks so much for your comments. It is always great to hear that someone uses my recipes and finds the site useful. Good to hear that you find the Coney Chili pretty close. They don’t have Coneys at all around here. There was a place a couple years ago in West Hollywood that was opened by former Detroiters, where they served authentic Coney Islands and also had burgers similar to Bates and Hunter House. Unfortunately, that place only lasted about a year, so I am back to making my own Coney Islands.


          • Not surprising that it didn’t last. I believe that Coney Islands, Detroit-style, are a special acquired taste. I had never heard of them prior to moving to Ann Arbor area in 1976. It wasn’t until 1984 that I understood you either liked one or the other, but seldom both, styles. Kind of like Frankenmuth chicken dinners. One or the other is your favorite, but seldom both, and even less often, no preference one way or the other.
            I miss the life in Detroit and the friends I made.

  2. I just tried this recipe. It was super delish. So far the recipes on this site are on point. I’m 3 for 3. That’s better than some cookbooks.

  3. Pingback: Potluck Recipes | Instant Pot Resources

  4. Heehee, I’ve got the “original” Flint Coney recipe. Might have to use your method and my recipe — we always use the slow cooker, but pressure sounds like fun to try. I’ve got some Koegel’s in the freezer … my uncle gets me a 10-pound box of “wieners” whenever I visit! :-) The ground-up dogs only add to the deliciousness of the sauce!!!

    • By the way, a Flint Coney is the FIRST stop I make when I visit Michigan! Usually on the way out of Bishop airport at the place right down the road, no matter what time of day it is!

      • I’ve never actually had a Flint style coney, having grown up in the suburbs of Detroit but maybe I will need to check them out next time I am in Michigan.

        • LOL, I don’t think I’ve ever had a Detroit style coney! I hope you get to check it out and enjoy it!

  5. Flintoid here, and owner of the Flint Coney Resource Site, but at the same time I appreciate all kinds of coneys. This sounds great! Just an FYI, the topping on the Flint coney is basically 100% beef heart, with minced onions, a protein filler as a binder, melted beef suet and spices. As to the ground hot dog recipe everyone incorrectly believes is the original, here’s the scoop on where it came from as near as I can find so far:

  6. Sorry to say it was awful. I followed the recipe to the tee. It looked almost exactly like Detroit Chili, but it tasted really bad.