New Castle Hot Dog Chili

hungrybrowser.com

I grew up in New Castle - the Coney Sauce, found in the hot dog shops there, is

of Greek origin. There are no tomato products, vinegar or mustard, it's just meat

and spices and of course the secret ingredient. I was fortunate enough to get the

recipe from one of the cooks there many years ago. I converted it down from industrial

quantities for home use. It's a bit spicy with a pleasant heat - it's also what made

New Castle the Hot Dog Capitol of the world ;) I'm happy to pass the recipe along for

Kim in Ohio. Enjoy!

1 ¼ pounds ground hamburger (not chuck, you want the fat in this one)

¾ cup cracker meal (plain, not seasoned)

4 ½ tsp spanish hot chili powder

4 ½ tsp ground red cayenne pepper

1 ½ tsp ground oregano

1 ½ tsp ground thyme

1 ½ tsp ground cumin

1 clove garlic

1 small onion, minced fine

1 ½ tsp salt

1 Tbs ground black pepper

4 ½ cups water

Brown the meat, onion, and garlic in a large pot until meat is cooked (do not drain)

Add the salt and black pepper and cook until fully integrated

In a small bowl combine the cracker meal and the rest of the spices.

Add to the meat mixture and cook until the cracker meal is browned.

Add 4/12 cups of water - simmer for 1 - 1/12 hours stirring often.

More water can be added as needed.

Lastly use an immersion blender to thoroughly emulsify your coney sauce.

(try a food processor or blender if you don't have an immersion blender)

Store in the refrigerator, it also freezes well.

original coney: bun, hot dog, yellow mustard, coney sauce, chopped onion

options: ketchup, shredded cheese, sliced pickle spears

Directions at hungrybrowser.com

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