_WebReady.jpg)
Directions for: Coney Chili for Coney Island Pizza Pie
Ingredients
1 cup beef fat
1 large Spanish onion, chopped (1 cup
2 Tbsp garlic, finely chopped
2 Tbsp + 1/4 tsp kosher salt
5 lb(s) ground beef heart, twice ground (available at specialty butchers)
cup tomato paste
cups Worcestershire sauce
3 cups chicken stock
3 cups Pabst Blue Ribbon beer
cup yellow mustard
1 Tbsp Dijon mustard
2 Tbsp paprika
1 Tbsp chili powder
1 Tbsp dried marjoram
1 tsp dry mustard
tsp pepper
tsp cayenne pepper
Tbsp onion powder
2 tsp granulated garlic
Tbsp ground cumin
Tbsp ground coriander
3 Tbsp saltine crackers, crushed
Directions
1. in a large pot, heat fat over medium heat; add onions, garlic, and kosher salt and cook for 10 to 12 minutes, or until onions are very soft.
2. Raise heat to high and add ground beef heart; cook for 5 to 10 minutes, or until meat is dark brown.
3. Stir in tomato paste and cook while stirring for 3 minutes, or until tomato paste is deep red.
4. Stir in Worcestershire sauce, chicken stock, and beer until combined.
5. Add yellow mustard, Dijon mustard, paprika, chili powder, dried marjoram, kosher salt, dry mustard, pepper, cayenne pepper, onion powder, granulated garlic, ground cumin, and ground coriander.
6. Lower heat to medium low and simmer for 30 minutes, or until liquid starts to thicken.
7. Remove half of the mixture and pure in a food processor until smooth.
8. Stir pured back into the pot along with crushed saltines and 6 cups of water.
9. Simmer for 2 to 3 hours, stirring often to prevent burning.
10. when done, Coney chili should have the consistency of relish and be thick enough to retain its shape on a hot dog bun.
11. Serve chili on its own, on a soft hot dog bun, or use it like they do at Vinsetta Garage: as sauce on pizza topped with sliced hot dogs and smoked Cheddar.
See more: Beef, Comfort Food, Dinner, Herbs, Main, Slow Cook