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.
- 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
- 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.
- Pour in chicken or beef stock
- Stir until beef is mixed into stock
- Add tomato paste, Dijon Mustard, Worcestershire Sauce, Garlic Powder, Onion Powder, Chile Powder, Allspice, Cumin, Celery Seed, Vinegar and Salt & Pepper
- Stir, turn heat to high and place top on pressure cooker
- When high pressure is reached, reduce heat to maintain pressure and set timer for ten minutes
- When timer sounds remove pressure cooker from heat and let sit for five minutes, then use quick release method
- Stir with wooden spoon or immersion blender until it reaches a semi-smooth consistency.
- Spoon over hot dogs (the traditional way is on natural-casing hot dogs, topped with diced onions and yellow mustard
- Makes enough for 8 hot dogs