Coney Island Chili Recipe Copycat

James Coney Island Chili – A Texas Favorite CopyKat …

WEBOct 3, 2023 · In a large saucepan of high heat, brown the diced chuck roast in vegetable oil, stirring frequently until lightly browned. Add beef broth …

Rating: 4.6/5(11)
1. Cut the chuck roast into small bite-sized pieces (diced).
2. In a 4-quart saucepan, brown the diced chuck roast in vegetable oil, stirring frequently until lightly browned.
3. Add beef broth and water.
4. Simmer beef for 1 hour on medium-low heat.
Rating: 5/5(6)
5. 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).
6. 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.
7. 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.
8. 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.

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