Detroit Chili Dogs Recipes

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DETROIT-STYLE CONEY DOGS



Detroit-Style Coney Dogs image

Where I come from no Tigers game is complete without a Detroit Coney. It's a grilled, natural-casing hot dog, loaded with chili sauce, mustard, and onions. Yummy...Detroit-style yummy!

Provided by Ashley Schulte

Categories     Main Dish Recipes     Sandwich Recipes     Hot Dogs and Corn Dogs Recipes

Time 20m

Yield 4

Number Of Ingredients 5

4 hot dogs with natural casings
1 hot dog rolls, sliced
1 small onion, diced
1 (10 ounce) can chile sauce without beans
4 tablespoons prepared yellow mustard, or to taste

Steps:

  • Preheat an outdoor grill for medium-high heat.
  • Place hot dogs on the grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste. Lightly grill hot dog rolls.
  • Meanwhile, place the chile sauce in a small microwave-safe bowl; cook 1 minute. Stir, and cook 1 minute more.
  • Place hot dogs on buns. Top each with chile sauce, onion, and 1 tablespoon mustard, or to taste.

Nutrition Facts : Calories 266.3 calories, Carbohydrate 16.3 g, Cholesterol 30.2 mg, Fat 18 g, Fiber 1 g, Protein 10.4 g, SaturatedFat 6.8 g, Sodium 877 mg, Sugar 3.5 g

CHILI CONEY DOGS



Chili Coney Dogs image

From the youngest kids to the oldest adults, everyone in our family loves these hot dogs. Inspired by the classic Coney dog, they're so easy to throw together in the morning or even the night before. -Michele Harris, Vicksburg, Michigan

Provided by Taste of Home

Categories     Lunch

Time 4h20m

Yield 8 servings.

Number Of Ingredients 13

1 pound lean ground beef (90% lean)
1 can (15 ounces) tomato sauce
1/2 cup water
2 tablespoons Worcestershire sauce
1 tablespoon dried minced onion
1/2 teaspoon garlic powder
1/2 teaspoon ground mustard
1/2 teaspoon chili powder
1/2 teaspoon pepper
Dash cayenne pepper
8 hot dogs
8 hot dog buns, split
Optional toppings: Shredded cheddar cheese, relish and chopped onion

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in tomato sauce, water, Worcestershire sauce, onion and seasonings., Place hot dogs in a 3-qt. slow cooker; top with beef mixture. Cook, covered, on low 4-5 hours or until heated through. Serve on buns with toppings as desired.

Nutrition Facts : Calories 371 calories, Fat 20g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 992mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 21g protein.

DETROIT CHILI DOGS



Detroit Chili Dogs image

Here's our take on the best of the (3) biggest Detroit Chili Dogs: Lafayette, Onassis, and National. We used every ingredient common to all three recipes, and then carefully picked the rest of the ingredients based on (3) months of research and from what we remember as being the best of all three. Purists will NOT include the beans. That's fine. And they may not agree with all the ingredients we used. That's fine too. That what this is all about. People have been trying for years to recreate the best of the Detroit-style Coney chili(s), and we think we came VERY close. Feel free to tweak the recipe as you see fit, and if you think yours comes out better, then by all means let me know!!

Provided by ckensington

Categories     Beef Organ Meats

Time 4h

Yield 100 serving(s)

Number Of Ingredients 24

1 1/2 cups beef suet, rendered
2 1/2 lbs beef heart, finely ground
2 1/2 lbs ground round, 86% lean, finely ground
48 ounces beef stock or 48 ounces broth
1 onion, large Vidalia, minced
6 tablespoons garlic, minced
6 ounces tomato paste
1/3 cup yellow mustard, perpared
4 tablespoons paprika
4 tablespoons chili powder, Sauer's
2 tablespoons curry powder, Sauer's
12 ounces beer, Labatt's
3 tablespoons ground cumin
2 tablespoons kosher salt
1/2 tablespoon black pepper
1/2 tablespoon louisiana hot sauce
1 1/4 cups water, divided
6 tablespoons all-purpose flour
cracker meal, saltine
hot dog, Kogel's Viennas, natural casing
hot dog bun, Aunt Millie's
onion, vidalia, finely chopped
yellow mustard, prepared
2 lbs dried pinto beans (optional)

Steps:

  • Some of the prep can be done the day before, to reduce the prep time on the day of cooking.
  • 1. Render 1 ½ cup of beef suet.
  • 2. Prepare and finely grind beef heart in food processor.
  • 3. Finely regrind ground round in food processor.
  • Cool and refrigerate rendered suet and reground beef (heart and round).
  • On preparation day:.
  • Please note, there is a LOT of simmering and stirring going on during the cooking phase. It only enhances the taste of the sauce! BE PATIENT!
  • In very large stock pot, melt 1 ½ cups of rendered suet. Add finely ground beef heart and ground round. Brown beef until done.
  • We found it beneficial to brown the beef in two parts. Remove the browned beef into separate bowl, and RE-MINCE browned beef, still warm, with retained fat and liquids, in a food processor. RE-MINCE in equal parts, until a rough paste is formed. Return minced beef to pot, with remaining fats and liquids. Consistency should be of a "rough paste". Rice sized bits and smaller, with retained liquids and fats is perfect. Reserve remaining melted fats for use in making the roux.
  • Add beef stock/broth. Simmer 20 minutes, stirring often. Add minced/pureed onion and minced garlic. Simmer another 20 minutes, stirring often.
  • Add tomato paste and prepared mustard. Simmer 10 minutes, stirring often. Purists will contend that there should be NO tomato component to the sauce. I strongly disagree, and could not imagine what the sauce would taste like without it. It is a subtle component, and one that I feel is necessary. Use your own judgment here.
  • Now it's time to add the spices.
  • NOTE: We did NOT use a boat motor blender. We used a hand-cranked hand mixer instead. It allows for a more even disbursement of spices, without further reducing the consistency of the beef.
  • Add the paprika, chili powder and curry powder, and the bottle of beer. Use the hand blender to incorporate the spices. Simmer another 15 minutes, stirring often.
  • Add the cumin, kosher salt, black pepper, and REDHOT sauce. Use the hand blender to incorporate the spices. Simmer another 10 minutes, stirring often.
  • Throughout this process, we added the water in varying amounts, totaling 1 ¼ cup. Add the additional water when the sauce seems to get a bit too thick, perhaps ¼ cup at a time. Continue to simmer, stirring often.
  • Make the roux. Use the retained fats and flour in equal proportions. Use medium heat, stirring constantly, until a rich caramel color is obtained. Add roux to sauce, and mix thoroughly. Continue to simmer, stirring often.
  • At this point, PURISTS can STOP. Continue to simmer to your heart's content, stirring often. It could be from 1 hour to 8 hours. Put sauce in a slow-cooker if desired, and continue cooking on low for hours. Here is where time only improves the taste of the sauce. The longer you let it simmer, the better. If you choose to stop and refrigerate the sauce overnight, and begin re-simmering the next day, so much the better.
  • Add cracker meal as necessary, stirring often, until desired sauce consistency is obtained.
  • Serve sauce over prepared Kogel dogs and Aunt Millie's buns, topping with onions and mustard to taste.
  • ENJOY!
  • *****************************.
  • As for my family, we PREFER beans in our chili sauce. Like it or not, we added them, and we really enjoyed the end result.
  • As before, some prep can be done the evening before.
  • Directions:.
  • Cover dried beans with enough water to cover by 2", and allow to soak overnight.
  • Drain the soaking liquids. Rinse beans twice with fresh water.
  • Recover beans with enough water to cover by 2", and heat to a low boil. Reduce to a simmer, and simmer 1 ½ - 2 hours, stirring occasionally.
  • Turn off beans, and allow to cool.
  • Once sauce is finished as outlined above, add the cooked beans along with 2 cups +/- of the "bean stock". Continue to simmer, stirring often.
  • Add cracker meal as necessary, stirring often, until desired sauce consistency is obtained.
  • Serve sauce over prepared Kogel dogs and Aunt Millie's buns, topping with onions and mustard to taste.
  • ENJOY!

DETROIT CHILI DOGS



Detroit Chili Dogs image

Authentic recipe from Detroit Coney Islands. This is a restaurant size portion also, so there will be plenty of leftovers (it freezes quite well). And yes, cow heart is actually an ingredient. It is in all of Coney's recipes in Detroit. Just talk to a butcher about getting the cow heart and they will be able to provide it for you.

Provided by TheDeadlyBishop

Categories     Meat

Time 1h15m

Yield 100 serving(s)

Number Of Ingredients 14

1 cup lard
5 lbs ground round
1/2 lb ground beef (needs to be ground cow heart, the site didn't recognize it as an ingredient)
6 tablespoons butter
6 tablespoons flour
3 tomatoes
32 ounces chicken stock
3 tablespoons chili powder
4 tablespoons paprika
1/3 cup yellow mustard
2 tablespoons turmeric
2 tablespoons cumin powder
1 tablespoon garlic powder
1 tablespoon onion powder

Steps:

  • Preheat oven to 450°F.
  • Preheat very large pot with 1 cup of lard
  • Simmer 5 lbs of ground round and 1/2 lb cow heart ground fine on medium heat until it separates and turns just brown. This mixture must be stirred regularly and mashed during process to create a kind of rough paste.
  • In a cast iron skillet put 6 tablespoons of butter and melt it then add 6 tablespoons of flour and make a light brown roux and set aside.
  • Cut 3 tomatoes in half and roast in a 450°F oven with a little vegetable oil on top until completely cooked and starting to turn into mush with a slight browning taking place. Set these aside.
  • Add 32 ounces of chicken stock to meat simmer for 20 minutes at a slight boil then add roux, cooked tomatoes, 3 tablespoons chili powder,4 table spoons paprika,1/3 cup Plochmans yellow mustard,2 tablespoons turmeric, 2 tablespoons cumin powder, 1 tablespoon garlic powder, and 1 tablespoon onion powder.
  • Simmer this down to the proper consistency.

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