Gillie’s Coney Island Chili Dogs

Makes 10 lbs of chili

Flint-Style Chili Ingredients

1 1/2 cup shortening

1 cup fine-diced onion

3 Tbsp each paprika, cumin powder, chile powder

10 lb extra-finely ground hamburger

salt (to taste)

Hot Dog Assembly Ingredients

hot dog buns

Koegel Coney hot dogs

mustard

ketchup (optional, frowned upon by some)

diced sweet white onion

Gillie’s Coney Island Chili

Small-batch Flint-style Coney Sauce (Monica's Version) Ingredients

1 lb 85/15 ground beef

2 1/2 Tbsp grapeseed oil

1 medium onion, peeled, diced very fine

2 Tbsp smoked Spanish paprika

1 Tbsp granulated garlic

2 Tbsp cumin powder

2 Tbsp chili powder

salt (to taste–about 1/2 tsp)

Instructions

For Gillie’s Large Batch Recipe: In a heavy, over-sized cast iron skillet, over medium heat, melt shortening. Heat until quite hot. Add onion and saute until transparent.

 Add spices and stir, toasting the spices for two minutes. Stir in hamburger and break up; reduce heat to lowest temperature possible and saute for one hour. Assemble hot dogs: Grill Koegel Coney dogs until cooked how you like them. Place dogs in buns and top with hot Gillie’s chili, mustard and raw finely-diced sweet onion.

For Small Batch Recipe (Monica’s adaptation of Gillie’s recipe): Using an old fashioned meat grinder with the finest blade, regrind ground beef until very finely ground. You can also use a meat grinder attachment for your standing mixer to do this. Set meat aside. In heavy saute pan over medium heat, add oil. Heat until shimmering. 

Saute onion in oil until soft and transparent. Add spices and stir, toasting the spices until quite fragrant; about 2 minutes. Add hamburger and saute over low heat, breaking up with a spoon, until cooked through. Drain off fat. Serve over hot dogs, in buns, with mustard and finely-diced raw sweet onion

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