The resident carnivore's nuts about hot dogs, particularly chili dogs and for the sake of harmony in our marriage it behooves me to cater to him every once in a while. He's often claimed he could eat them for breakfast, lunch and dinner so I took him at his word just to see if he'd ever get enough.
Of course the first go round was in the dinner category with the dogs nestled onto a warm soft bun (yup, trust me it is under there somewhere), loaded with double dogs and slathered with lots of sweet spicy Coney Island chili.
Not being totally familiar with such a thing and never having tasted an authentic Coney Island Dog, I can only tell you the chili's different from other kinds in that it is sweet, not the usual spiced up kind and the flavor of yellow mustard really comes through. Big Guy said it was great so we'll have to trust him on that.
Breakfast brought crispy cornmeal waffles to the table, slathered in chili and cheese, topped with an octopus of fried weiners crowned with a sunny fried egg. A breakfast of champions to be sure and believe me, there wasn't a whole lot of conversation going on while the champ was chowing down.
The third and dare I say final version includes weinies rolled into corn tortillas and deep fried to a crunchy finish. Served with a spoonful of chili and spicy pickled jalapenos on the side, they weren't quite as successful as the other two choices. Could it be that someone had finally had his fill? Oh please!
Coney Island Chili for Dawgs from JBug’s Kitchen Antics adapted from food.com
1 tablespoon vegetable oil
1 pound lean ground beef
1 large onion, finely diced
4 cloves garlic, minced
1 – 6 ounce can tomato paste
1 – 8 ounce can tomato sauce
1 cup water
1 tablespoon sugar
1 tablespoon yellow mustard (I used French’s)
1 teaspoon onion powder
1 tablespoon chili powder
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon celery seed
1 teaspoon cumin
1/2 teaspoon coarse ground black pepper
Heat oil in skillet over medium high heat. Add beef and cook until no longer pink. Add onion and garlic and cook until onion is softened. Add remaining ingredients and mix well to combine. Bring to a boil then reduce heat to low simmer and cook uncovered for 20 to 25 minutes or until chili is reduced to a very thick consistency.