Coney Island Chili
A Detroit institution! This beanless, finely ground beef chili is seasoned with Greek-inspired spices and made for smothering Coney dogs. The Great Lakes State's answer to Cincinnati chili has been a Motor City staple since 1917.
Equipment Needed
Instructions
Combine meat and water: Put ground beef (and beef heart if using) in a large pot with water. Use a potato masher to break up the meat into very fine pieces while raw - this is key to the texture!
Add onion and garlic: Stir in finely diced onion and minced garlic. Continue to mash and break up any meat clumps.
Add spices: Stir in chili powder, cumin, cinnamon, allspice, and cloves. These Greek-inspired spices are what make Coney chili unique!
Add remaining ingredients: Stir in tomato paste, mustard, Worcestershire, and vinegar. Mix well to combine everything.
Bring to simmer: Place over medium-high heat and bring to a boil, stirring frequently.
Long simmer: Reduce heat to low and simmer uncovered for 1-1.5 hours, stirring occasionally, until thick and the flavors meld.
Check consistency: The chili should be thick enough to pile on a hot dog without running off, but still saucy.
Taste and adjust: Add salt and pepper as needed. The chili should be savory with warm spice notes.
Prep the dogs: Grill or griddle natural casing hot dogs. Steam the buns until soft.
Build Coney dogs: Place dog in bun, add a stripe of yellow mustard, smother with chili, and top with diced raw onion. That's a Detroit Coney!
💡 Michigan Chili Tips
- Lafayette vs. American: Detroit's two most famous Coney spots are next door to each other - the rivalry is real!
- No beans: Coney chili NEVER has beans. This is non-negotiable in Michigan!
- Greek heritage: Coney Islands were started by Greek and Macedonian immigrants in the early 1900s.
- Beef heart: Traditional recipes include beef heart for depth - try it if you're adventurous!
- Fine texture: The meat should be almost like a sauce - keep mashing!
- Also great on: Fries, nachos, or in a bowl with oyster crackers.