Recipe: James Coney Island Chili and Hot Dog Sauce

JAMES CONEY ISLAND CHILI AND HOT DOG SAUCE
Source: James Coney Island of Texas; 1997-2000

2 1/2 pounds chuck steak, tenderized and finely diced
2 cans (10.5 oz each) Campbell's beef broth
3 cans (10.5 oz each) water
4 tablespoons vegetable oil
2 cans (14 oz each) whole tomatoes, with juice (process in food processor; strain seeds and pulp; measure out two cups for Chili, save remainder)
1 tablespoon paprika
5 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
3/4 teaspoon Lawry's seasoned salt
1/4 teaspoon garlic salt
1/4 teaspoon cayenne pepper
1/2 teaspoon MSG (Accent)
THE THICKENING SAUCE:
(mix ground crackers and masa with enough water to make thick/smooth sauce):
5 tablespoons saltine cracker crumbs, finely ground
4 tablespoons masa flour, Mexican flour, cornmeal like stuff
1 1/4 cups water

In a 4 quart sauce pan brown diced chuck steak in vegetable oil, stir steak frequently until lightly brown.

Add beef broth and water. Simmer beef mixture for 1 hour on medium low heat.

After beef has been simmering for 1 hour, add 2 cups of tomatoes that have been processed in a blender with their juice. Strain after processing to remove seeds and pulp. Add all spices to meat and tomatoes and stir well. Simmer for forty five to fifty minutes on low heat, stirring from time to time.

Slowly pour enough of the thickening sauce into meat and tomato mixture, to bring it to a thick state, stir constantly. Depending how much the liquid has been reduced, you may need less of the thickener. Simmer on low heat and stir until chili reaches the desired consistently and ready to be served.

Great over hot dogs or served alone with your favorite accoutrements.
Courtesy Tom Shunick

LOW-SODIUM VERSION:
2 lb beef chuck, finely diced
1/2 onion, finely chopped
1 green bell peppers, finely chopped
2 tbsp olive oil
2 can low sodium beef broth
2 can no salt added tomatoes
1 tbsp paprika
5 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp no salt seasoning (like frontier or mrs. dash)
1/4 tsp cayenne
1 tsp cumin
3 cups water
THICKENING:
1 cup water
1/4 cup cornmeal

Brown meat, onion and pepper in oil in a large Dutch oven or soup pot.

Add broth and water and simmer until meat is tender, about an hour.

Puree tomatoes in blender or food processor. Add tomatoes and spices and simmer for 45 minutes.

Mix cornstarch with water. Slowly pour into chili, stirring constantly, until chili has reached desired thickness.

Yield: 6 Servings