Directions: |
Directions:1. Cook the ground beef in a large sauté pan over medium heat until no pink is showing. There’s no need to crumble the beef too much as it cooks because you’ll mince it later. When the beef has browned and no more pink is visible, strain the fat out of the beef, but don’t throw it away! Use a large knife to mince the ground beef or use a food processor to pulse the beef for just a second or two until it’s minced. Be careful not to chop it too fine. Set aside
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2. Combine the fat that just came from the ground beef and the beef tallow in a large saucepan over medium/low heat. Stir in the flour and cook for 5 minutes or until the flour begins to turn a tan color.
3. Whisk in the water and beef bouillon. Stir until there are no visible lumps, then whisk in the cracker meal.
4. Add the remaining chili ingredients, including the ground beef. Raise the heat to medium and cook until the chili begins to bubble, then reduce the heat and simmer the chili slowly, uncovered, for 4 hours or until thick.
5. Make each chili dog by placing a hot dog in a warmed bun and pouring chili over the top. Squirt on some mustard and top it off with lots of chopped sweet onion. |
Personal
Notes: |
Personal
Notes: Tidbits: To make beef tallow, chop 2 ounces of fat (suet) cut from roasts or steaks and cook in a sauté pan over medium heat until most of the fat is rendered out. Turn the heat to low and continue cooking for 20 minutes, then strain out the solid bits and keep the fat. I used Knorr beef bouillon cubes, which are jumbo cubes that need to be dissolved in 2 cups of hot water. You’ll use only 1 cup of the bouillon in the chili.
If you can’t find cracker meal, you can easily make your own with 9 unsalted saltine soda crackers. Pulverize the crackers with a food processor, or place them in a resealable plastic bag and whack on them with a kitchen mallet or rolling pin until
finely crushed.
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This recipe for AMERICAN CONEY ISLAND CHILI DOGS is from