Description
Detroit-Style Coney Chili is a regional treasure that transforms a regular hot dog into a savory, satisfying classic. With Greek and Macedonian roots, this meaty chili is famous for its unique blend of spices and smooth, sauce-like consistency—far different from traditional chili. It’s the signature topping for the iconic Coney Dog, a Detroit favorite that’s all about that rich, spiced meat sauce generously poured over a hot dog in a steamed bun.
Ingredients
- 1 pound ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 tablespoon Worcestershire sauce
- 1 tablespoon yellow mustard
- 1 cup beef broth
- 1 can (15 oz) tomato sauce
Instructions
In a large pot or Dutch oven, cook the ground beef over medium heat. Use a wooden spoon or spatula to break it into fine crumbles for that signature Coney texture. Once fully browned, drain off any excess fat.
Toss in the chopped onion and minced garlic. Sauté for about 5 minutes, or until the onions become soft and translucent, releasing their sweetness into the beef.
Add the tomato paste, chili powder, ground cumin, paprika, salt, black pepper, and cayenne pepper. Stir well and cook for another 2 minutes to let the spices bloom and deepen in flavor.
Stir in Worcestershire sauce and yellow mustard for that classic Detroit tang, then pour in the beef broth and tomato sauce. Stir thoroughly until everything is well combined.
Reduce the heat to low, cover the pot, and let the chili simmer gently for 45 minutes, stirring occasionally. This step is crucial to achieving the thick, smooth consistency and layered flavor of traditional Coney chili.
Taste and adjust seasoning if needed. Serve hot over grilled hot dogs in steamed buns, or spoon over fries, burgers, or even nachos.
Notes
This chili is traditionally fine-textured and thick, not chunky. Be sure to break up the beef well during cooking, and let the sauce reduce slowly to achieve that authentic consistency.
- Prep Time: 10 minutes
- Cook Time: 45 minutes