Chili dog recipes

Does anyone here have a good chili dog recipe? I make them now and then and they are ok, but not as good as ive had out. Had a good one last night at a ball game "thick, meaty and a good chili taste" and my son asked if I could make them sometime. If you are willing to share a recipe, my boy and I will be thankful.

Well, as far as the chili goes...

I like this one, but's only medium thickness..

Hot Dog Chili from Aiken Pool Hall, Aiken, SC

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb. hamburger meat
4 med onions -- diced/chopped
4 Tbsp mustard -- yellow
3 tsp sugar
2 tsp vinegar -- apple cider
2 tsp chili powder
1 cup catsup
salt -- to season

Break up the hamburger meat and put into a 4-qt. pan. Add enough hot water
to make a thick mix. Stir until smooth.

Add the remaining ingredients. Cook slowly for 1 hour. Can be thinned as
needed with water or beer.


I used 2 onions, black pepper and a little celeryseed.
I would add more than the sprinkle of salt I used.
- - - - - - - - - - - - - - - - - -

NOTES : The Aiken Pool Hall, Aiken, SC, is famous for having the best chili
dogs in the area.



Here's a little thicker one..



Hot Dog Chili

Back in Clarksburg, WV this is known as "Jump for Joy Hot Dog Chili." This is a very thick recipe and great on hot dogs.

1/2 - cup chopped onions

2 – tablespoons butter

2 - pounds ground chuck

1-1/2 - teaspoon chili powder

1 - teaspoon paprika

1/8 – teaspoon hot pepper seeds

1/2 - teaspoon garlic salt

1/2 - teaspoon kosher salt

1/2 - teaspoon pepper

In a skillet, add butter and melt. Sauté the onions in the butter until clear. Remove the onions and set aside. Add the ground beef to the skillet and brown. When the ground beef is brown, add back in the onions and cook together for 5 minutes.

You want to set the crook pot temperature to high. Add in the ground beef and onions. Next, add the chili powder, paprika, hot pepper seeds, garlic salt, kosher salt, and pepper. Cook the hot dog chili for 6 hours. Stir frequently; you are looking for chili with a fine texture.

Serve over hot dogs. (To cook on the stove, add the ingredients to the skillet and simmer cook for 2-3 hours. Again, you want a fine texture.)

Thanks Captain, I am going to try the first one right now since it only takes an hour or so.

If your chili comes out too thin you can use some mesa flour to thicken it up. It works relly well.

I just finished eating the dogs and it was good. A little sweet but several drops of habanero tabasco sauce evened it out. Thanks again Jim, this is a winner. Next time I make it I will delete 1 TBLS of sugar and add a TBLS of chili powder. Cant hurt, just like messing with recipes.

Captain, I made a goof. When I proclaimed the sauce was too sweet, well there is a good reason. This morning I was going over the recipe and I goofed. I wrote down 3 TBLS instead of 3 tsp of sugar. Yes it was too sweet!
So I will try again, and im sure it will be perfect.
Me stupid.

Hey man, I like your idea better anyway! A little chili powder can't be bad for chili!!

As a coney dog afficianado I collect these recipes and will share below my all-time faves. Note, I consider these coney sauces, not chili sauces. Chili sauces tend to have beans in them.

Note the instructions on the very first sauce...use this method to get the correct consistency of your meat. It also works great for Taco meat.

Enjoy!
______________________________________________

Coney Sauces

Original Greek Coney Sauce
1 pound Ground beef
1 cup Shortening
1 medium Onion(s), diced
1/3 cup Chili powder
2 teaspoons Paprika
1 teaspoon Black pepper, coarsely ground
1 teaspoon Garlic powder
1 teaspoon Cumin powder
1 teaspoon Allspice
1 teaspoon Basil, dried
1 teaspoon Salt
1/2 teaspoon Oregano, dried

To get the right consistency, cover the meat with water and soak, in the fridge, for about 30 minutes. Then take a fork and break up any remaining chunks. Drain the water and go on to browning. You will have some water while browning but it will slowly steam off.
Brown beef, onion and shortening.
Add remaining ingredients.
Simmer for 2 hours. You may have to add some water.
This freezes well.

A & W Coney Sauce
3 pounds Ground beef
2 cups Onions, minced
1 cup Vinegar
1 1/2 cups Sugar
15 ounces Tomato puree
4 tablespoons Chili powder
2 tablespoons Salt
2 tablespoons Celery seed
1 tablespoon Black pepper
DO NOT brown beef.
Mix everything together and cook for 2 hours.


A & W CONEY SAUCE 2
1 pound Ground beef
6 ounces Tomato sauce
1 cup Water
1 tablespoon Sugar
1 tablespoon Yellow mustard
1 teaspoon Onion powder
2 teaspoons Chili powder
1 teaspoon Worcestershire sauce
1 teaspoon Salt
1/2 teaspoon Celery seed
3/4 teaspoon Cumin powder
1/4 teaspoon Black pepper, fresh ground
DO NOT brown the beef.
Combine all in a sauce pan and cook for 2 hours.

Coney Sauce I
1 pound Ground beef
2 quarts Water, cold
1 large Onions, minced
1/2 teaspoon Salt
1 teaspoon Pepper
1/2 teaspoon Cayenne pepper
1 teaspoon Chili powder
1 teaspoon Celery salt
2 tablespoons Paprika
2 Garlic cloves
1 cup Ketchup
Soak the burger in the water until soft.
Bring to boil, stirring to separate parts. Add all other ingredients except ketchup. Boil until water is gone and it turns to a saucey consisitency.
Add the Ketchup and heat back up.


Coney Sauce II
3 pounds Ground beef
30 ounces Tomato puree
1 1/2 tablespoons Mustard
1 tablespoon Pepper
1 tablespoon Salt
1 1/2 tablespoons Worcestershire sauce
1 large Onions, chopped
DO NOT brown burger.
Add all ingredients and cook over low heat for 3 hours.


Coney Sauce III
1 pound Ground beef
1 cup Shortening
1 medium Onions, diced
1/3 cup Chili powder
2 teaspoons Paprika
1 teaspoon Black pepper, coarsely ground
1 teaspoon Garlic powder
1 teaspoon Cumin powder
1 teaspoon Allspice
1 teaspoon Basil, dried
1 teaspoon Salt
1/2 teaspoon Oregano, dried
Brown beef, onion and shortening.
Add remaining ingredients.
Simmer for 2 hours. You may have to add some water.
This freezes well.


Original Coney Island Sauce(from Detroit)
1 tablespoon Butter
1 tablespoon Margarine
1 1/2 pounds Ground beef
2 medium Onions, minced
1 clove Garlic, crushed
3 tablespoons Chili powder
1 tablespoon Yellow mustard
6 ounces Tomato paste
6 ounces Water
1 Beef heart, cooked and ground
4 Hot dogs, ground
~ Salt and pepper to taste
1 tablespoon Sweet pickle relish
1 tablespoon Green olives, crushed
Combine all ingredients except hot dogs and cook until thick.
Do NOT brown the beef first.
Add the hot dogs and cook 15 minutes longer.
If the sauce is too thin, add some crumbled soda crackers.


AIKEN POOL HALL
1 pound Ground beef
4 medium Onions, chopped
4 tablespoons Yellow mustard
3 teaspoons Sugar
2 teaspoons Cider vinegar
2 teaspoons Chili powder
1 cup Ketchup
Salt to taste
Place ground beef in 4 qt. pan. Add enough hot water to make a thick mixture.
Stir until smooth.
Add remaining ingredients and cook slowly for 1 hour.
Cook to your desired consistency. Use water or beer to thin


RED LION
1/2 pound Ground beef
1 tablespoon Chili powder
1 teaspoon Salt
1/2 teaspoon Pepper
1 small Onions, minced
1 teaspoon Garlic powder
2 drops Tabasco
12 ounces Tomato juice
Brown beef breaking up any large chunks.
Add remaining ingredients and cook slowly for 2 hours or until desired consistency.


TONY PACKO'S
1 pound Ground beef
1 1/2 cups Water
1 tablespoon Chili powder
1/2 tablespoon Pepper
1/2 tablespoon Paprika, Hungarian
3/4 teaspoon Thyme, dried
3/4 teaspoon Cumin powder
1 Garlic cloves, minced
1/2 teaspoon Salt
dash Cayenne pepper
Brown burger making sure to break up large chunks.
Add remaining ingredients and slowly cook for 1 or more hours.

YOCCO'S
1 pound Ground beef
1 medium Onion, minced
3 tablespoons Chili powder
1 teaspoon Salt
3/4 teaspoon Oregano, dried
3/4 teaspoon Cumin powder
1/4 teaspoon Red pepper flakes, crushed
2 cups Water
Brown meat.
Add spices, mix well.
Add water and simmer 1 hour or until desired consistency.


THE VARSITY
1 pound Ground beef
1 3/4 cups Water
2 tablespoon Chili powder
2 teaspoons Paprika, Hungarian
2 teaspoons Salt
1/2 teaspoon Onion powder
1/2 teaspoon Cumin
1/2 teaspoon Garlic powder
2 dashes Tabasco
Add everything to a pot and cook unitl it reaches the consistency you like.

My husband has been looking for the Brighton Hot Dog Shoppe chile recipe forever (Western Pennsylvania). I personally think it's much better that the Varsity (but then, I grew up in CA, so what do I know about chili dogs...just ask my kids!)

Karyn

I made the second recipe Stogie listed a couple of years ago, and it was good. I've wanted to try the first one, but the cup of shortening scares me a little bit!

Captain....

You gotta try that one!! For me, its the best sauce I have ever made!

Good to see you, Stogie. It's like old times to have you here!

Stogie (or Captain) I have the list of your Coney Sauces on my computer but am not sure if I changed their order. Was that sauce the A&W Coney Sauce #1?

Rita

Rita, not sure I understand your question. The first recipe listed is the orginal greek, and the second listed was the A&W....does that help?

Jim, yes, that's what I was looking for - you had said "I made the second recipe Stogie listed...and it was good" and Stogie mentioned that "For me, its the best sauce I have ever made!"

I just wanted to make sure that I copied the right list to my recipe files and that the "second one" was indeed the A&W #1 sauce before I made it.

Thanks,
Rita

Rita.....

Both of the A&W sauces taste about the same. My fave is the Original Greek recipe...INCLUDING the 1 cup of shortening!! LOL

Thanks, Stogie. I'll put your comments in my hot dog chili notes.

1 cup of shortening, eh? Sounds like a new wardrobe in somebody's future. If the recipe serves 8, that's only 2 tablespoons of shortening a person...not bad, huh? Probably shouldn't eat it more than 3 or 4 times a week though. (Just kidding)

Rita