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Hazan Family Favorites: A Cookbook Review
It was
September 2003, the eve of my little sister's birthday. She was living with us at the time, and my husband and I were
definitely on the poor end of the spectrum. It was my husband who came up with the concept of doing a hot dog bar to
celebrate on-the-cheap. And it was I who thought, well, then, we'll need some Coney Island chili to go with the dogs!
But I'd never made it. I'd never so much as tasted it.
So, naturally, I Googled. And I didn't find much. (Since then, however, Sandra Lee has cooked up her Semi-Homemade version - let's just say this isn't a recommended option.) What to do? My husband said he had the answer. He took me to Nick's Famous Coney Island, the hot dog joint legendary for its authentic New York-style chili here in Portland.
They wouldn't sell their chili a la carte, nor would they give me the recipe. So we ordered two hot dogs, and I tasted it slowly, savoring the spices and dissecting the dish in my mind. Soon, I knew what I needed to do.
And I went home, and cooked this chili. It quickly became the most-requested
recipe in my family's repertoire (with the possible exception of a few no-bake cookie recipes, but that's a story for
another day). It's good either on the stove or in a slow cooker; either way, though, I suggest you cook it for 2-4
hours total.
Nick's Famous Coney Island Chili, the Sarah Gilbert bootleg version
First, prepare the spice mixture: 1/4 cup cumin, 1/4 cup
paprika, 1 tsp cinnamon, 1/2 tsp cloves, 1 tsp
oregano, 1 tsp cayenne, and 1 bay leaf. Chop three
medium yellow onions in a medium dice for three-four cups' worth of onions, and mince
six cloves of garlic.
In a very large skillet (I use a 12" cast-iron skillet), heat three tablespoons of vegetable oil and, once hot, add a spoonful of the spice mixture. After about 30 seconds, add in the onions and garlic and cook over medium to medium-high heat, stirring frequently, until onions are soft.
Add three pounds of ground beef chuck (20% fat) and brown. While
your beef is browning, put one 16-ounce can of tomato sauce or diced tomatoes (about
one cup), three tablespoons cider vinegar, and three tablespoons brown sugar into
your slow cooker. Add the browned beef mixture and the remaining spice mixture and cook over low heat for 2-3
hours.
If you want to make this really easy, you could throw all the raw ingredients in the slow cooker and cook over medium heat for 3-4 hours. It's better, though, if the onions and meat have a chance to caramelize before cooking together.
I serve my Coney Island Chili with good hot dogs, diced onions and shredded cheddar cheese. I've eaten it without the hotdogs, too, and sometimes added kidney beans. You can make Cincinnati Chili (five way, of course) by serving the chili over spaghetti with onions, cheese and kidney beans.
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1-27-2006 @5:06PM Ronda said... You can have beans added to Cincinnati Chili.
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1-27-2006 @5:41PM BEE said... I really thought I was going to get a great recipe, but adding cloves and cinnamon to a chili sounds like suicide. No self-respecting Texan would do it. But, from what I have read here so far, some people may actually like it.
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1-27-2006 @5:57PM Melodie Collins said... I grew up on Cincinnati Chili and it is Definitely boiled. I moved away and miss it more than anything else, expcept family of course.
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1-27-2006 @6:04PM Carol B said... If you read the ingredients in 'chili powder' you will find that they are all in this chili recipe.
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1-27-2006 @6:06PM T Zero said... Real chili does NOT have beans. Chili is from Texas. I am from Texas. I am in Texas right now. That stuff they serve up north in the warming huts on the ski slopes is NOT chili! You try winning The Terlingua International Chili Championship with beans. They won't even let you enter.
Just read what this guy from Cleavlans.Com says.
Chuck Yarborough
Friday! Editor
It couldn't be simpler. Rule No. 1 of the Chili Appreciation Society International Inc. mandates for national chili cook-offs is, and I quote, "All chili must be cooked from scratch on site on the day of the cook-off."
Rule No. 2: "No fillers in chili. Beans, macaroni, rice, hominy or other similar ingredients are not permitted."
Quick. What was that first banned item?
Right. Beans. If you want beans, have beans. If you want chili, have chili.
I couldn't agree more. Though when I can't get to the slopes to go skiing beans in chili is the next best thing.
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1-27-2006 @6:13PM T Zero said... Real chili, Texas Chili does NOT have beans. You can't even enter a Terlingua sanctioned Chili Cook Off with beans in there.
So says Chuck Yarborough
"It couldn't be simpler. Rule No. 1 of the Chili Appreciation Society International Inc. mandates for national chili cook-offs is, and I quote, "All chili must be cooked from scratch on site on the day of the cook-off."
Rule No. 2: "No fillers in chili. Beans, macaroni, rice, hominy or other similar ingredients are not permitted."
Quick. What was that first banned item?
Right. Beans. If you want beans, have beans. If you want chili, have chili."
Now if you can't get up north to the warming hut on the ski slopes, then having beans in chili is the next best thing. But beans on a Chili Dog? Sacrilege!
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1-27-2006 @6:20PM Sam said... I'm from L.A.
Does any one know how to make anything resembling the chili they use at Pinks or Tommys?
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1-27-2006 @6:26PM Howard said... I was born and raised in Coney Island and never heard of Nick's, also Coney Island was not known for Chili. Is this some type of joke?
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1-27-2006 @7:25PM Jim rhinehart said... The Gold Star Chili restaurants in the Cincinnati area have their Coney Island chili seasoning mix available at most grocery stores in the area. When I am in the area on business, I go to a local Kroger and stock up so I can enjoy coney dogs and 5-way chili here in south Carolina.
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1-27-2006 @7:34PM bob virgin said... ohio chili is suspect. try chili johns in green bay wi.
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1-27-2006 @8:06PM Kel said... 1) Cincinnati Chili is awesome, it's addicting.
My husband took me to Skyline Chili when we visited his family up North. (This from a Texas girl who also likes her Texas Chili)
2) The hamburger meat is boiled. I boil it in the tomato sauce when I make it at home and I use a packet of premixed spices made by Skyline Chili.
3) Since we Texans like our chili thick I cook my spaghetti noodles in the sauce after the sauce has cooked completely. It's really good.
4) Had anyone ever heard of Mason's Chili dogs in Washington, Indiana or Arbetter's in Miami, FL? I'd love to have those recipes.
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1-27-2006 @8:38PM warren webb said... Im 2 hours into cooking this recipe and im not impressed yet, I will comment in another hour.
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1-27-2006 @9:16PM Mike said... Leave it up to Cincinnati to put chocolate in something they dare call chili. Geez.
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1-27-2006 @9:37PM warren webb said... Its good at 3 hours but not great, it it would be great if the flavor was more intense
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1-27-2006 @11:17PM Frank said... As a boy growing up my father was in the military and I moved every few years. By the time I was 12 I had lived in Virginia, New Jersey, Ohio (Toledo), Florida, Alaska, and Delaware. Chili has always been a favorite of mine, but I didn't get to try Cincinnat chili until I was 42 years old, having only heard and read about it. When I finally did get to try it I was disappointed with the flavor. Maybe it was the chocolate, but more likely it waa the cinnamon taste. I this recipe similar to the Cincinnati chile? If so, I probably be better off trying something else. Thanks, Frank
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1-28-2006 @9:30AM Donna said... I PREFER my hamburger meat cooked first and then put in the pot. I also use 1 to 2 lbs of hamburger and 3-4 lbs of stew meat in making my chili. "Hot and Spicy"
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1-28-2006 @12:01PM George said... I have to agree with HOWARD [message # 19]. I am from Brooklyn, which is also home to Nathan's Famous in Coney Island. This place only started selling chili dogs when they expanded their menu to sell burgers. 7-11 sells a better chili dog in Brooklyn, and that does not say much. Go ask a dirty water-dog peddler for a chili dog, they will think you are from Mars. Coney Island, has no connection with any type of chili, except one that is made with the McCormick seasoning package. New York is as famous for its chili as Kansas is famous for its seafood!
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1-31-2006 @3:45PM warren webb said... Two thumbs down
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2-03-2006 @5:42PM MJ said... 2 THUMBS UP FOR THIS RECIPE!!
I am from NYC Area, but have lived in So. California for the past 23 yrs. This is a Close Replica of the "Coney Island" CHILI SAUCE I remember (and CRAVE)... my only suggestions are to use THE TOMATO SAUCE ( NO Chunks of Tomatoes), MAKE SURE TO BREAK-UP THE GROUND BEEF SO IT IS VERY FINE, and ADD 1/4 TEASPOON OF UNSWEETENED COCOA POWDER to the DRY SPICES. For People who Live/Raised WEST of the MISSISSIPPI, and like something with a little more "KICK", ADD NEW MEXICO (HOTTER)/OR CALIFORNIA (MILDER) CHILI POWDER TO TASTE INTO THE DRY SPICE MIXTURE. I have Found TRADER JOE'S MAKES A GOOD CHILI POWDER FOR THIS RECIPE. You will need 1 cup plus 3-1/2 teaspoons. NO BEANS FOR HOT DOG CHILI!! My Mother lived in NYC during the 1940's and says "Coney Island" Chili Dogs came from a Deli in Coney Island that is LONG GONE... But That They Where MORE FAMOUS for their Corned Beef and Pastrami Sandwiches than the Chili Dogs...
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