Author Topic: Our family's Coney Island chili (Read 21245 times)

thezaman · « **Reply #20 on:** March 05, 2014, 02:17:01 PM »

nick, i want to try this recipe. have you ever had Cincinnati style chili it is also a greek based recipe. i love the stuff. they put it over pasta and add cheese- three way, plus beans- four way, onions -five way. i stop at three way.they add allspice, cinnamon,clove. very unique.

Chicago Bob · « **Reply #21 on:** March 05, 2014, 02:30:20 PM »

What makes this chili Greek style?

There's a new hotdog joint in town. The owners also own a full service Greek restaurant. People are saying the dogs have an amazingly good chili you can have on them. A hotdog "all the way" in Carolina is a dog with mustard, onion, chili and slaw. The chili its self is very dry and with a fine,almost ground texture. Very popular style of hotdog down here..."all the way".

Bob

nick57 · « **Reply #22 on:** March 05, 2014, 06:47:40 PM »

I'm not sure why they call it "Greek Chili." We have a large Greek community in Tulsa. Most of the places that sell coneys are owned by Greeks. I have tried most of them. One thing they have in common, is that none of them use tomato products. Some are pretty good, and some, the chili is only edible if it's on a dog and bun. Coneys have been a Greek thing for a long time, never understood why. Kind of like Gyros. The worst Gyro I ever ate was in Athens Greece. It was actually pretty good, but I have had better here in T-town.

I have a good recipe on Cincinnati chili and have been wanting to make it for a while. I think the way the meat is cooked is pretty interesting. I even heard of people using coco powder.

Smokey Dough · « **Reply #23 on:** March 05, 2014, 07:27:23 PM »

Jackitup,

I'm coming over for dinner... I just live in Apple Valley, be there soon!

Tom

Jackitup · « **Reply #24 on:** March 05, 2014, 09:27:38 PM »

Should've been here tonite, I'll post a pic on the sous vide thread!!

jon

Jackitup · « **Reply #25 on:** March 05, 2014, 09:56:14 PM »

Quote from: Smokey Dough on March 05, 2014, 07:27:23 PM

Jackitup,

I'm coming over for dinner... I just live in Apple Valley, be there soon!

Tom

http://www.pizzamaking.com/forum/index.php?topic=29830.msg305260#msg305260

bbqchuck · « **Reply #26 on:** March 06, 2014, 09:17:05 PM »

I was judge a couple weeks ago at our annual chili contest at work. We had in the neighborhood of 30 entries. I started out taking a couple spoonfuls and sometimes more from each. By the end, I was plumb stuffed

There was every kind of interpretation I could imagine. But I didn't see a Greek Chili.

I gotta say, I'd have a bowl or three of that. Nice work.

bigMoose · « **Reply #27 on:** March 07, 2014, 04:33:19 PM »

Bowl sure looking good! Now simmering and overnight in the fridge. Thanks for the recipe!!!

nick57 · « **Reply #28 on:** March 07, 2014, 04:43:00 PM »

How's the flavor? Looks good!

bigMoose · « **Reply #29 on:** March 07, 2014, 10:22:00 PM »

Thanks Nick! It's in the fridge now. Wifey had a sample and exclaimed, "My gosh that is Coney Island Chili!!" We both like it a lot. I am going looking for some appropriate hot dogs for tomorrow.

It cooks up very different. It was very dry... then I re-read your recipe where you said to add water one inch over the meat. It really doesn't simmer and thicken. Behaves very different than a chili with a lot of free starch from the beans. The cracker meal will thicken it up right nicely. The color is perfect, the texture perfect, the taste perfect!

Thanks again for sharing this family recipe and work flow. You are a true

nick57 · « **Reply #30 on:** March 07, 2014, 10:45:23 PM »

Sounds great! I should of added, that you should add some more water, maybe a cup at the end to loosen it up a bit. Then add just enough cracker meal to thicken it up again. That way there is more sauce.

FeCheF · « **Reply #31 on:** March 07, 2014, 11:02:27 PM »

I dont use chili powder anymore. I use exclusively, whole dried chiles. Mostly California, and New Mexico, maybe a few ancho. I soak them in beef stock for chili, I remove all seeds and skin and puree them into a paste. I make huge batches of paste and freeze them in ice cube trays. Ever since i switched to chile paste i no longer use tomato sauce or crushed tomatoes in my chili. I found out the secret to really good chili is to add fresh chopped Roma tomatoes (seeds removed) into a small pot of "reheated" chili about 2-3 minutes before your ready to serve. It adds a totally different taste/texture to the chili.

Trinity · « **Reply #32 on:** March 08, 2014, 04:52:44 AM »

Quote from: bigMoose on March 07, 2014, 10:22:00 PM

Thanks Nick! It's in the fridge now. Wifey had a sample and exclaimed, "My gosh that is Coney Island Chili!!" We both like it a lot. I am going looking for some appropriate hot dogs for tomorrow.

It cooks up very different. It was very dry... then I re-read your recipe where you said to add water one inch over the meat. It really doesn't simmer and thicken. Behaves very different than a chili with a lot of free starch from the beans. The cracker meal will thicken it up right nicely. The color is perfect, the texture perfect, the taste perfect!

Thanks again for sharing this family recipe and work flow. You are a true

Since your in ohio check out your Kroger store for Koegel's veinnas. I think they would be perfect for coneydogs.

http://www.koegelmeats.com/products.cgi?Item=viennas

2'nd on the page.

bigMoose · « **Reply #33 on:** March 08, 2014, 08:58:25 AM »

Thanks for the lead! Krogers used to be everywhere here. Then all the smaller stores were bought out by "Giant Eagle" and closed...

Just Googled, and 4 Krogers close to me in Ohio, all about 50 miles away... not too bad as I go 25 every week for my meats and 29 for my vegetables. Google also says Meijer carries Koegel, but they are about 50 miles away also.

Trinity · « **Reply #34 on:** March 08, 2014, 09:29:43 AM »

Quote from: bigMoose on March 08, 2014, 08:58:25 AM

Thanks for the lead! Krogers used to be everywhere here. Then all the smaller stores were bought out by "Giant Eagle" and closed... Just Googled, and 4 Krogers close to me in Ohio, all about 50 miles away... not too bad as I go 25 every week for my meats and 29 for my vegetables. Google also says Meijer carries Koegel, but they are about 50 miles away also.

Bummer.

Oscar Mayer then... $:-\$

Or any natural casing wieners.

Jackitup · « **Reply #35 on:** March 08, 2014, 10:17:49 AM »

Ambassador's all the way, the best OTC weenie out there, right next to a good homemade one!

jon

bigMoose · « **Reply #36 on:** May 27, 2014, 12:10:09 PM »

I had to do a follow up to say thanks again for this recipe. We pulled some out of the freezer from my early March batch for the BBQ over the holiday weekend. Guests absolutely loved it!

This recipe is definitely worth making again, and again, and again!

nick57 · « **Reply #37 on:** June 07, 2014, 08:48:18 AM »

Glad you liked it. I'm gonna make a batch this week. If you ever get a chance, purchase some chili powder from http://www.meccacoffeeco.com/Home It's on page 8 of the spice section on their web site. You won't believe the flavor it gives to the chili. It's what we used in the restaurant for 48 years, it makes all the difference.

bigMoose · « **Reply #38 on:** June 07, 2014, 09:51:03 AM »

Thanks for the tip Nick, will order some this week.

nick57 · « **Reply #39 on:** June 07, 2014, 10:04:37 AM »

I usually purchase 4 oz at a time. You can get 2 or more 3.5 lb batches of chili out of it. Their Cumin is about the freshest you can buy also. They sell so much spice, that it never sits around long enough to go stale. I was gonna wait till later this week to make some, but you got me to thinking...... sooner than later. Have a great week!