COPYCAT HOT DOG CHILI RECIPES RECIPES

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COPYCAT LAFAYETTE CONEY ISLAND HOT DOG CHILI SAUCE DETROIT ...



Copycat Lafayette Coney Island Hot Dog Chili Sauce Detroit ... image

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.

Total Time 4 hours 15 minutes

Prep Time 15 minutes

Cook Time 4 hours

Yield 1/2 gallon, 20 serving(s)

Number Of Ingredients 16

1 cup beef suet (crisco will do, but not the same, suet is fat around the kidneys) or 1 cup lard (crisco will do, but not the same, suet is fat around the kidneys)
5 lbs hamburger, 70/30 (not lean)
1 lb hot dog, diced (really should be ground cow heart, but dogs will be ok)
24 saltine crackers or 24 soda crackers, crushed into a powder
1/2 cup ketchup
4 cups chicken stock
3 tablespoons chili powder
4 tablespoons paprika
1/3 cup yellow mustard, plochmans
2 tablespoons turmeric
2 tablespoons cumin powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon salt
1/8 teaspoon ground cloves

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, FatContent 32, SaturatedFatContent 13.9, CholesterolContent 97.3, SodiumContent 929.4, CarbohydrateContent 9.9, FiberContent 1.6, SugarContent 3.3, ProteinContent 28.7

A&W CHILI DOG COPYCAT RECIPE - FOOD.COM - RECIPES, FOOD ...



A&w Chili Dog Copycat Recipe - Food.com - Recipes, Food ... image

I haven't had an A&W chili dog for years, but from what I can remember, this tastes just like it. This is listed as one serving, but the sauce makes enough for about 10 servings unless you use more on your dog like I do. The sauce can be frozen for future use.

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 1 serving(s)

Number Of Ingredients 16

1 frankfurter, 7 . 5-inches long
1 hot dog bun
1 tablespoon white onion, chopped
1/2 tablespoon cheddar cheese, shredded
1 lb ground chuck
1 (6 ounce) can tomato paste
1 tablespoon sugar
1 tablespoon yellow mustard
1 tablespoon dried onion, minced
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 cup water

Steps:

  • Cook the ground chuck in a pan and break into small pieces.
  • Season with salt and pepper.
  • Add in the remaining ingredients.
  • Simmer for about 30 minutes until thickened.
  • Boil some water in a pot, and add in however many frankfurters you want.
  • Boil for about 8 to 10 minutes.
  • Place the frankfurter in a hot dog bun and spread on 3 tablespoons of the.
  • sauce you just made.
  • Spread the cheddar cheese on top, and you're done!

Nutrition Facts : Calories 1555.4, FatContent 95.6, SaturatedFatContent 37.4, CholesterolContent 339.2, SodiumContent 4996.7, CarbohydrateContent 78, FiberContent 11.3, SugarContent 39.6, ProteinContent 98.7

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