Coney Island Hot Dog Chili II
Food Group: Beef
|1 pound(s) Ground Beef (not chuck or round)|
|2 teaspoon(s) chili powder|
|2 teaspoon(s) ground cumin|
|3 teaspoon(s) paprika|
|1 small onion, chopped fine|
|1 teaspoon(s) cayenne pepper|
|1 cup(s) tomato sauce|
|1 cup(s) water|
Brown meat in a large sauté pan on medium-high, then chop to fine size.
(NOTE: I take the browned meat and put it in a "Rocket Chef", or other hand operated "salsa maker" and use the cutting blades to chop the meat very fine (or use an immersion blender) and then return it to the sauté pan.)
Reduce heat to medium, mix in chopped onions, and sauté for 3-4 minutes.
Add remaining ingredients and simmer for 30 minutes.
Remember, the key to a real authentic tasting Coney Island is in how it is then put together.
The bun MUST be steamed soft, place a broiled Sabrette's, Nathan's or Hebrew National hot dog in the bun, top with mustard, spoon chili on top and finish with finely chopped Vidalia or other sweet onions.
ENJOY THE TRIP DOWN MEMORY LANE - BACK TO WYOMING STREET!