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For me, it’s hard to find a better summertime snack than a Coney Island-style hot dog. It’s a hot dog topped with chili and my favorite food in the world — cheese! What more could you want?

When I set out to make a chili dog worthy of Coney Island, I discovered a secret to getting chili that’s the perfect consistency. After it’s done simmering on the stove, throw it in the food processor. It’s so simple, yet it works beautifully. It’s my new secret weapon in the kitchen!

RELATED: It’s easy, it has beer, and it’s made in a slow cooker — it’s the vegetarian chili recipe you have to try this autumn


Here’s how to make the chili topping for your Coneys.

You’ll need:

  • 10 ounces ground beef
  • 8 ounces tomato sauce
  • 1 tablespoon yellow mustard
  • 1 teaspoon Worcestershire sauce
  • 1 cup water
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 tablespoon tomato paste
  • 1 tablespoon dried minced onion
  • ½ teaspoon celery salt
  • ½ teaspoon cumin
  • 2 teaspoons chili powder
  • Salt and pepper

Slather your finished chili on hot dogs, then top them with shredded cheddar and diced onions. Tell me that’s not worthy of Coney Island! (Tyson and our intern Kaitlyn think it is!)

Here are some more of my cheesiest recipes that I know you’ll love:

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