Best Coney Island Style Chili Dog Pie Recipes

CONEY ISLAND CHILI DOGS

Steps:

• In a large pot over medium heat, brown the ground beef stirring constantly to break up all the clumps into fine pieces.
• Add the chili sauce, chili seasoning, water, Worcestershire, mustard and onion powder. Bring to a boil, lower the heat, and simmer for 30 minutes.
• Meanwhile, boil the hot dogs according to package instructions. Place hot dogs in buns, top with chili, cheddar cheese, and chopped white onion. Serve with Spicy Fries.
• Preheat oven to 450 degrees F.
• Combine taco seasoning and salt; set aside.
• On baking sheets make a single layer of French fries. Bake until golden brown, about 12 minutes and season with the spicy salt mixture. Serve with chili dogs.

CONEY ISLAND CHILI-DOG CASSEROLE

Steps:

• Preheat oven to 375 degrees F.
• Remove biscuits from package and lightly press into the bottom and slightly up the sides of a lightly greased 9 x 13-inch baking dish.
• Place biscuits in oven and bake for 10 minutes.
• In bowl, combine chili, hot dogs, cheese and onion.
• Remove biscuits from oven and top with chili mixture.
• Return to oven and continue baking for an additional 12 to 15 minutes or until biscuits are golden brown and filling is hot.
• Cut casserole into squares and serve immediately.

CHILI DOG PIE

Steps:

• Grease 9x13 casserole.
• Combine baking mix,mustard, and water in a small bowl.
• Stir until dough forms.
• Press dough into bottom and up sides of dish with fingers dipped in bisquick.
• Cut hotdogs length wise and then in half.
• Place hotdogs on dough.
• Spoon chili over and sprinkle with cheese. Bake 20 mins or until heated.

COPYCAT LAFAYETTE CONEY ISLAND HOT DOG CHILI SAUCE DETROIT STYLE

Steps:

• In a large preheated pot, add lard (shortening), ground round, and cow heart (hotdogs), and simmer on medium heat until it seperates and browns. This mixture must be stirred regularly and mashed with a potato masher during process to create a kind of rough paste. Drain, but reserve the rendered fat and set aside for next step (yes, authentic Detroit style is kinda greasy).
• In a cast iron skillet on medium-high heat, add the rendered fat. Slowly, add cracker crumbs 1 spoonful at a time, stirring contstantly to make a roux. It should be a paste consistency but still able to flow, so add additional fat (butter or shortening) or more crackers, if needed, and continue stirring until it turns a nice woody brown.
• Add the roux to the meat pot along with chicken stock and simmer for 20 minutes at a slight boil, then add all remaining ingredients, and stir until mixed. Cover the pot and simmer for at least 3-hours (longer the better) stirring occassionally so it doesn't burn on bottom, adding water as necessary for proper consistency.
• Take out 1/3 of the mixture and put it in a blender and puree until smooth, then pour it back into the pot. Continue simmering, uncovered, for another hour, stirring occassionally so it doesn't burn on bottom, adding water if too thick or more roux if too thin, as necessary for proper consistency.
• When putting the sauce on your hot dog, the dogs must be grilled on a griddle or a cast iron skillet on medium low with a small amount of butter and vegetable oil. Constant turning of dogs is a must and they must never split open. You will be looking for a consistant light brown color with a darker line of brown on 2 sides. If dogs are straight they can be rolled back and forth regularily to insure even cooking with a large hamburger flipper. If curved use kitchen tongs and adjust next to the other dogs. NEVER BOIL A HOTDOG!
• Steaming buns is the best way in a home enviorment a chinese steamer basket works well or you can wrap them in paper towells and microwave 3 at a time on high for about 20 seconds. Open bun place dog spread slightly thinned yellow mustard over dog. Cover with Coney sauce then top with onions. Additional mustard may be added, however, cheese or KETCHUP is never allowed; lets leave that to the people in ohio, ok?

CHILI CONEY DOGS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in tomato sauce, water, Worcestershire sauce, onion and seasonings., Place hot dogs in a 3-qt. slow cooker; top with beef mixture. Cook, covered, on low 4-5 hours or until heated through. Serve on buns with toppings as desired.

DETROIT CHILI DOGS

Steps:

• Preheat oven to 450°F.
• Preheat very large pot with 1 cup of lard
• Simmer 5 lbs of ground round and 1/2 lb cow heart ground fine on medium heat until it separates and turns just brown. This mixture must be stirred regularly and mashed during process to create a kind of rough paste.
• In a cast iron skillet put 6 tablespoons of butter and melt it then add 6 tablespoons of flour and make a light brown roux and set aside.
• Cut 3 tomatoes in half and roast in a 450°F oven with a little vegetable oil on top until completely cooked and starting to turn into mush with a slight browning taking place. Set these aside.
• Add 32 ounces of chicken stock to meat simmer for 20 minutes at a slight boil then add roux, cooked tomatoes, 3 tablespoons chili powder,4 table spoons paprika,1/3 cup Plochmans yellow mustard,2 tablespoons turmeric, 2 tablespoons cumin powder, 1 tablespoon garlic powder, and 1 tablespoon onion powder.
• Simmer this down to the proper consistency.