As a native Detroiter ( born and raised) that has moved to multiple places, no one makes chili like Detroit Coney Islands. I made the chili twice with your recipe; it was very spot on. Thank you for giving me the taste of home back .
We had a place here in Columbus , Ohio called Phillips Coney Island... Opened in 1910!! Sadly the Covid and the younger generations of ownerships bad choices took Her out!!😢 It was the best... and I've had all the Detroit Mainstays (Lafayette being the best i tried)... way to many Tomato based places!! Its all about the rendered Fat!! My buddies dad knew the owners at Phillips and makes a pretty close one, so we're blessed with that!!
Hey Kids, hope you all are enjoying the summer! Thanks to the 48,000 viewers on this video! I just wanted to share that after making this for 25 years I just learned something! This weekend we had visitors that brought me White Lily flour to make biscuits for biscuits and gravy. It was awesome! I used it today to make this coney sauce and was shocked at the thickening power it had compared to the regular flour I use. I just added more stock (or water) and seasoning and it's still perfect but wow, if this happens to you that's the fix! John
Out here in SoCal we have Tommy's chili burgers and dogs. The chili sauce is basically a chili gravy and it's terrific. This looks like it's similar. Going to make it. Thank you. Ingredients: 2lb ground beef 2lb ground beef heart 3 cups flour 1/3 cup McCormick chili powder 2 Tbsp vinegar 2 Tbsp minced dried onion 4 tsp salt 2 tsp sugar 2 tsp paprika 1 tsp garlic powder 4 tsp cumin 1 tsp allspice 1 tsp black pepper 12 cups beef broth approx. Directions: Brown the meat, drain in colander over a bowl, reserve the fat. Going to need 1 cup fat and 2 2/3 cup broth, add oil or lard to get enough fat, add ½ cup of flour to 1cup oil or lard and make a peanut butter colored roux, stir in the 2 2/3 cups of beef stock, to 8 cups broth add 2 ½ cups flour and make a slurry, put the meat, roux and slurry in a pot and add all the spices and the vinegar, heat until thickened . Add water and adjust seasoning if necessary.
Tommy's rules! Since 1946. The original location is still there in Los Angeles on Beverly & Rampart. BAD neighborhood, these days...lol. They only have around 25 locations so just a smaller chain (compared to In-n-Out, also started in So. CAL in the 1940s). Extra chili, extra pickles, extra onions etc no charge, just ask. Their chili is "world famous" & definitely the best you can get out here on the west coast. Known for their burgers but yes, they do have hot dogs & even tamales 🫔. I'll stick with double chili burger & chili fries both with extra chili please. If you get it "to go" the bag is literally orange color by the time you get home. And everyone goes in the middle of the night after rock concerts in Los Angeles since they're open till 3 AM. Just what we do
This has been the only recipe I have found that really looks and tastes like real coney sauce. All the others are just a loose meat chili. It’s the rue you put together that makes it the real deal.
I made this today for my husband who grew up in "Detroit" just like I did. I never tried coney dogs as a kid nor did he but a college friend introduced him to Lafayette Coney Island where they'd make road trips for the coney dogs. He has dragged me there a few times since then. What an experience! I love those landmark restaurants that every city seems to have. The basement bathroom at Lafayette was as memorable as the food! Your recipe got a thumbs up from my husband as he stuffed his face and couldn't talk. Excellent! I also think it's tasty and followed with stuffing my face. Great recipe and I enjoyed the stories too!
This might be the only authentic Coney Island sauce recipe video on RU-vid. I’m a Detroiter, and I can’t get enough of them. But I do like Flint style as well. A friend of mine is from Flint and he introduced me to them there. But Detroit style is the best. Great video.
Born and raised on east side and in the 60's we had Onassis Coney Island in our neighborhood. We would skip school from Kettering High and hang out all morning on just a bowl of chili and a cup of coffee. Nick the owner would throw us out at around 10:30 or so at which point we would take the bus north to the bowling alley. I'm so thankful I stumbled on your video. I added 2 tsp of my home grown and ground pepper powder. Onassis is what I remember and I loved the subtle heat. Thanks for bringing back some great memories for me via your recipe.
Oh my you’ve done my lonely homesick heart a bit of comfort! I’m excited to shop for all the ingredients even the hotdogs and get started trying to recreate a bit of home❤️❤️❤️❤️🙏🏾Thanks Chef John!
Wonderful. Compliments to the chief. Here in Huntsville Alabama where I now live they never heard of Coney Island. They just call them chili dogs, nothing like the excellence of a Lafayette or American. Poor chili with minimal flavor and a skinless mush of a hotdog.I don't think they even carry sausage's with natural casing in the supermarkets.If you asked they'd probably say 'what's that?!' I use to buy packages of Kogel sausage's, ice them down, and bring them back to Alabama with me from Detroit. I only recently fround a market carrying natural casing here. But a good dog still needs that great chili from Detroit, and you have delivered it! I always preferred Lafayette Chili myself and Americans sausage's. Whenever I'm back in Detroit I always get one from Lafayette and then go nextdoor to American for the second one. It's ritual with me! Thank the high heavens that because of your fine recipe I can have them here in Huntsville, and don't have wait for a visit back home!
I’m looking for the winters hotdogs that Chef John describes in his video. I’d love to host a delicious Detroit Coney party here in Kentucky where I’ve resided for 6 years now 🙏🏾
Hi John, I'm a new subscriber. My wife and I are from California but when we got married 11 years ago we flew out to Detroit, actually Lapeer to be married by a dear friend of mine who is a catholic priest there. Before we left we made a stop at both Lafayette and All American, both were delicious, the best I've tasted. Thank you so much for posting this recipe, I'm gonna make this sauce soon so my wife and I can again enjoy the best chili dogs we've ever had and relive great memories. Thank you and God bless
A hundred years ago,while repairing some HVAC equipment and watching the process , I saw a giant steam kettle being filled with beef hearts……I have no idea what other process’ or ingredients were involved , but Detroit Coney Island chili is (was) made with beef hearts.Just my $.02. I have consumed approximately 287,000 coneys since that time….so there’s that
Hey chef John Just wanted to tell you how much I have learned from your videos and to wish you a happy Birthday I'm looking forward to the one you said will make on loose Coney buggers
i am from detroit, but i was very young when we moved away to wisconsin (or as michiganders say, "westconsin") i worked in chicago for a number of years and ate chicago dogs on the train home very often. i have been trying to find the right coney dog sauce recipe for a long time. the beefheart is kind of the key. i would use suet before lard. but that is just my preference. why mix hog fat with beef ??? also, i would make it spicier than you did. but cumin is one of the keys to any chili. i know, that a coney dog doesn't have beans, but i like beans. a little bit of cinnamon is also good in the coney sauce. only a little bit of cinnamon though.
I reside in greater Detroit and while I have yet to try this, it does seem more authentic or like Lafayette Coney Island's sauce. To them that have never been there, you don't know what your missing!
We moved near Detroit a few months ago and haven't made it out to many places due to the "conditions which shall not be named". Gave your recipe a shot and it's amazing! We'll get out to the Coney shops eventually but this was great! Thanks!
I found another Detroit style chili sauce on YT a while back that had the beef hearts and the roux, was able to find Koegel dogs out here in Maryland and I was so excited as the chili I made was near perfect, the dogs were authentic...but something was just not right and I was complaining to my Canadian wife about it, of course, she's like "whatever, you spent all day getting the ingredients for the chili, making the chili, drove 15 miles for the dogs and everything and it's still not perfect, WTF?"...I thought, where I went wrong and it came to mind, I didn’t steam the buns!!...I steamed the buns, assembled a coney dog and it was like I was back in Detroit...don't skip steaming your buns!!
John thanks so much for making and posting the video! Can’t wait to try your recipe, got all the ingredients tracked down here in Tel Aviv even the McCormicks... just have to get the ground beef hearts ❤️❤️
Hey there! Fantastic! I grew up in Detroit between 6 and 7 near Gratiot on Alcoy street. Moved to Warren at 12 Mile Rd. when I was 12. Grew up with Onasis Coneys, but have had American and National in the last few years traveling back to MI. Never had a Lafayette! Gonna try it next time up. I live in Southern WV now. Beckley. WV has "WV style" hot dogs, which they're really proud of. I tell everyone here how good the "original" Coney is from Detroit, and that it doesn't have any tomato products in it and that there are beef hearts in it. They just don't get it here, but then again, the WV style hot dog is chili, mustard, onions, and cole slaw. Yes.....cole slaw. I've gotten used to them over the years, but it sure ain't a Coney! Great recipe!!!! Don't know how you came up with it, but looks very authentic from what little info. I've ever gotten from some Detroit peeps that say they know. I wonder if you've seen cracker meal used instead of flour? I believe National uses it. Anyway, take care!!!
The beef heart is essential!!!! That's what makes it an authentic greek chili dog aka "a coney". Without the beef heart it is just an average chili dog. This looks like a recipe i have to try at home....thanks!
Another recipe that I saw used hot dogs, which was said to be made out of the same beef hearts. They call for mashing up the hot dogs after cooking for awhile. I have no idea at all where to get beef hearts so I think I'm going to try to make it with the hot dogs. I don't actually like hot dogs. I always got the loose hamburgers, but it does seem like hot dogs might be a good substitute for the beef hearts if you can't find them.
Hi John, After 10 years and trying every recipe online as well as thinking Waaaay outta the box as well as trying ingredients never even seen online I have finally cracked the recipe and I'll be opening a Coney Island Restaurant in Far East Asia in May.. If you want to talk about if off of here we can do that...Take care
I'm English but I used to live in Warren MI as my Dad was working at the Tech Centre. There used to be a small diner in the Tech Plaza we always used to go to. As I had a bit of a graphics bent (now an architect) I used to make the owners signs for the breakfast special. I would occasionally get a coney dog but more often than not it would be a cup of chilli with lots of raw onions on top. As we were friendly with the owner, he'd sell us 5 lb blocks of the chilli at cost. That place is probably long gone by now. It was owned by a Greek couple and that got me into Greek food.
Hey John - nice recipe I'm going to try it. I'm from Detroit and was a Cass Corridor artist in the 70's and we were regulars at Lafayette and The International in Greek Town. I remember Dimo and his frothy milk trick with customer's kids. The bathroom was in the basement and I remember the onion guy mincing a mountain of them. Man I miss that place as I live in upstate NY now, but still make Coney's now and then. Other Detroit friends love them. Hmmmm . . . I have venison hearts in the freezer I suppose those will work just fine.
I'm from Detroit. Koegel has a traveling truck that comes to my now state of Tenn about once or twice a year and i usually stock up. But i found that Boar's Head natural casing hot dogs are just as good as Koegels. Now i can make my own chilli sauce to !!!!!! I never knew it had beef hearts in the sauce . Thanks for the recipe. Now if i can just find Detroit KATHY'S Cheesecake champagne cheesecake recipe. I tracked her down years ago and she had gotten sick and closed. She was going to give me the recipe, but i think she passed before she got back to me. All her cheesecakes were the best i ever had. Even better than Junior's.
Awesome! I’ll try Boars head. The Detroit coneys have historically used Dearborn or Winters. I usually use Dearborn but just got my hands on some Winters to try. Koegels are right up there too!
My all time favorite hot dog chili was A&W. I worked there and loved it so much . I would put it on my beef sandwich. That was another favorite of mine , the roast beef sandwich. I’d give a lot to have those original recipes. But I’m going to try yours
I remember "Arf & Barf" as the go to as well. LOVE the Mike Zell Story too. I have a buddy with that name and sent the video to him.Do you have the ingredient list posted? Thanks @@ScratchCookwithJohn
Hi John. Love the recipe, have been searching for an authentic Detroit Coney recipe forever. I also greatly enjoy your videos and am eager for more. I have been laid off from University Hospital where I was just beginning to Sous before the pandemic. I am always looking for great people to learn from and am glad I found you.
I was born and raised in Da D! I've been in Orlando now for 10+ years. This recipe is the closest I've had to authentic Coney since I've been here!!! I've tried a bunch too. Yo, I even messed up the recipe a lil and it was still official!
I lived in Union Lake until we moved to Goodrich. I live in Pensacola Florida now. My Dad used to take me to Angelo’s in Flint and they were so good!! I miss Coney Island hotdogs! We don’t have them here. Lots of shrimp and crabs though!! Thank you for the recipe!
Thanks John when I moved to Louisiana from Detroit these are an icon I missed them so much I use Nathan's Dogs or Hebrew national down here can't get the Dearborn one at all
Grew up eating Sennate coney on the Ave. old school. The owner Gene Hinaris (spelling) old school. Used to own some horses and we would go watch them race.
Yessir! That does look and sound like the real deal! I'd love to see your take on the Flint if you have one..? Good job sir..many kudos! In regards to the dog itself; You cant go wrong with a Koegel vienna out of central Mi. The best dog I've ever had. I still order them regularly even now since I've moved to the South.
I read about coney sauce so decided to look it up on RU-vid. I was expecting mayo, ketchup etc. I certainly wasn’t expecting meat. Let alone chopped heart! 👍🏴🇬🇧
Good morning. When draining the meat there will be fat and liquid. We do this to remove the liquid so we can use the pure fat to make a roux. I only add more fat if the meat hasn’t rendered enough fat for the recipe. The fat is then used to make the roux. Hope this helps! Best wishes
I’m gonna try making this today but with imposes burger !! From detroit living in Warren. I haven’t had chili in a while due to me going vegetarian a couple of years ago. Would you say this is more hearty/smoky/rich or tangy and kinda sweet like national coney?
Thanks for making this video, John. Your seasonings are absolutely the real deal. We've been unable to cross the border into Detroit for a while now, so this recipe really brings Lafayette into our homes. Our sons love it. I made one tweak - I was overwhelmed by how rich the roux made the sauce, so I did an old standby that I do with regular chili, I added some refried beans and some chicken broth... to get the texture and consistency. It's great.
I will do this of the 4th of July lunch, today I will get my hot dogs from the east coast at my butcher, he has them shipped. We do have Tommy's and The Hat local.
Enjoy! Two things to know is you always have to adjust with broth or water to achieve desired consistency and I always unjust seasoning at the end. Salt pepper and cumin if needed. It will tighten up as it sits and reheats, just add water and check seasoning!
This recipe started from a recipe I found after considerable research from an old Detroit area Coney Island. This was their method and while I altered seasoning and a few other details, I stuck with their method. It certainly produces the closest thing to the old downtown coneys that I have found! Best wishes!
Also forgot to say thanks for the recipe. Lafayette Coney all the way! One of my favorite memories there was at 1am after a concert around there. One of the waiters decided to see how many plates he could bring to a table and had at least 6 goin up each arm!
So I made the vegan version of this and it was amazing. Like you said in the end get creative so I added much more cumin, and a tad bit of the other spices as well. I think I’ll leave out the sugar next time though. What a difference steamed buns make as opposed to buns right out the bag.
Scratch Cook with John I made it John and it was delicious! Taking a bunch to my Michigander coworkers because even cutting it in half I made way too much for two people! Thank you!
I don’t. It’s primarily made by Abbotts Meats in Flint and folks doctor it up in their own way. Haven’t conquered that one yet. Usually when I have the opportunity I order one Detroit and one Flint! Love them both!
Well everyone says this is a really good recipe so I'll save it and try it. It's a pain skipping through the life stories so hopefully it's worth it. Too bad the recipe isn't in the description. 🙄
Good morning! I keep it simple and buy beef broth or use beef Better than Bouillon and it works just fine. The key is the final seasoning, if it’s missing something start with salt paper and cumin, and then thin to your desired consistency. I make bid batches and freeze. Always on reheat you’ll have to thin with water as the flour continues to thicken it. I had loose hamburger sliders with the sauce and mustard on them yesterday. Awesome! Enjoy!
Bet the Durand meat processing on Read Rd might have the ground beef heart or would grind it for you. Lol, small plug for my mother in laws cousins who own the Shop.
