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Coney Hot Dog Chili Recipe


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     Coney Hot Dog Chili

Category   Sauces
Sub Category   None
Servings   10-12
Preptime   30 minutes

1.5lb ground beef
3 tbs butter
3 tbs flour
1/2 medium onion, diced small
16oz beef or chicken stock
4oz canned crushed tomatoes
1.5 tbs chili powder
1 tbs paprika
1.5 tbs yellow mustard
1/2 tbs turmeric
1/2 tbs cumin powder
1/2 tbs garlic powder
1/2 tbs onion powder
1/2 tbs salt
1 tsp sugar
Salt and Pepper

Brown the burger with the onions and drain the grease, let it cool. In a medium pot melt the butter and then add the flour, stir it constantly over medium heat until it starts to turn brown and gives off a slightly nutty aroma. This is a rue. If you do not constantly stir it, it will burn. Next slowly add the stock while constantly stirring to ensure there are no clumps. Add all of the seasonings and let it simmer over medium low heat.
Put the burger and onions mixture into a food processor and pulse until nicely ground. It will turn into paste if you over process it so watch it carefully. Put the beef and seasonings mixture back into the pot and stir. Let simmer uncovered until it is reduced to a thicker consistency. Salt and Pepper to taste.
I freeze small containers of the leftovers so we have just enough for the amount of hotdogs that we usually eat.
Serving Suggestions
Top your chili dog with shredded sharp cheddar and onions if desired.

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