Coney Island Chili Dog
Coney Island Chili Dog
Yield: About 8-16 servings, depending on how much chili is used per serving.
Cook Time: 1-2 hours
Tips: Chili powder may be reduced to 3 tablespoons if you prefer a more mild chili flavor.
Suggestion: Serve chili over hot dogs and garnish with mustard, onions or any other condiments (see recipe description for more ideas). Chili can also be served over spaghetti noodles.
  • 8-16 Coney style or other style hot dog buns
  • 8-16 all-beef franks (or any other type of franks you prefer)
  • 2 lbs. ground beef
  • 2 medium onions, chopped
  • 1 6-oz. can tomato paste
  • 3 cups water
  • 2 teaspoons vinegar
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons salt
  • 1/4 teaspoon cinnamon
  • 1/4 cup chili powder
  • 1 clove garlic, minced
  • 1 tablespoon black pepper
In a large skillet, brown beef and onions over medium heat until all pink is gone from meat and onions are tender. Place about 2 cups of meat and onion mixture in a food processor or blender and mix for about 5-10 seconds or until meat and onions are
broken into smaller pieces. Pour mixed meat mixture into a bowl and cover with aluminum foil to keep warm. Continue this process with the rest of the meat and onion mixture until all meat and onion mixture has been mixed.

Return meat and onion mixture to skillet, then add tomato paste, water, vinegar, Worcestershire, salt, cinnamon, chili powder, garlic and pepper. Stir to combine, then cover and simmer for 1-2 hours until thick. Serve over spaghetti or hot dogs.