Essentially Detroit style coney dogs consist of a steamed hotdog with a natural casing nestled into a soft bun and is topped with seasoned (no-bean) beef chili, yellow mustard and finely diced white onion. Yields 8 coney dogs in about 40 minutes.
Flint or Detroit Style?
This is a question we’re often asked when ordering a coney dog in a Metro-Detroit Coney Island. Obviously Flint and Detroit are cities here in the southeast region of the mitten state, but it’s also different ways you can order a coney dog.
What is the difference between Flint and Detroit style Coney?
Flint is a dry or loose beef topped hotdog with mustard and onion. Detroit-style is a chili topped hot dog also with mustard and onion. However both use Koegel’s Viennas and soft white hotdog buns. At most Coney Islands, you can usually order either. And in Michigan, we have plenty of coney restaurants to choose from.
Personally, I’ll take two steamed hotdogs topped with the creamy-tomato-based-no-bean chili, mustard and finely minced onions over a Flint-style any day. Oh and a side of chili cheese fries. Naturally.
To Make These Detroit Style Coney Dogs You Will Need:
- ground beef
- white onion
- fresh garlic
- tomato puree
- yellow mustard
- regular chili powder
- kosher salt (or to taste)
- ground cumin
- paprika
- smoked paprika
- onion powder
- garlic powder
- freshly ground black pepper
- a few pinches of sugar
Traditionally some (not all) coney islands use beef heart and suet. These are things I don’t have access to nor do I want to. So I go the ground beef route.
To start, add the pound of ground beef (I use 85/15), 1 cup diced white onions (save the remaining onion for serving later) and 2 cloves of minced fresh garlic into a medium pot or small dutch oven.
Cook over medium heat, using a wooden spatula to break up the meat into small crumbles. Continue to cook until the beef is no longer pink and the onions are tender. About 10 to 12 mintues.
Now’s the time to add all the spices. Measure and add in 1-1/2 tablespoons chili powder, 1-1/2 teaspoons kosher salt, 1 teaspoon of cumin, 3/4 teaspoon of paprika plus 1/2 teaspoon smoked paprika, 1/2 teaspoon of onion and garlic powder and freshly ground black pepper. Add a few shakes of cayenne and a few pinches of sugar.
Stir and add in 1 (15 ounce) can of tomato puree – not tomato sauce. Measure and add in 3 to 4 tablespoons of prepared yellow mustard and 1/4 cup of water.
If you’re wondering if you need to drain off the fat, the answer is no.
Fat is flavor and traditional Detroit coneys make it the same way. With that said, you do not want a ton of fat in your chili. This is why we use lean ground beef.
Stir, cover and simmer on low-heat for 30 minutes, stirring occasionally. Then remove the lid and simmer for an additional 10 minutes so the chili can thicken up a tad.
A lot of people have their opinion on how to make the no-bean chili for chili dogs, which is totally fine! Some may argue that coney dogs are not “true Detroit Style Coney Dogs” unless you have used beef heart and/or suet in the chili. (yeah, no thanks). I’m a home cook who does not want to use beef heart in chili nor do I want to attempt to convince my family to eat it.
So Please don’t leave me a comment about there not being beef heart in this recipe. I’m completely aware! Please feel free to use it or add it with the ground beef if you wish. 🙂
Finally place steamed hotdogs into buns and top as much chili as your heart desires.
In my opinion, it’s totally normal for one to need/use a fork and knife in order to eat Detroit style coney dogs. Lastly, zigzag few stripes of yellow mustard and top with finely minced white onion.
If you’re gluten free you can still enjoy a Detroit coney! Besides using gluten free buns, once I topped two hotdogs (no buns) with coney chili. Then loaded them up with crushed Fritos, diced jalapeños, mustard, onion and cheddar cheese. Technically it wasn’t a coney dog (perhaps you’d call it a coney bowl?) but still an amazingly delicious experience nonetheless.
I hope you enjoy this coney dog recipe. We think they are pretty darn delicious.
Serve with potato chips, fries, coleslaw and or potato salad.
How To Freeze Chili And Reheat Later:
- COOL: make sure the chili is completely cool before freezing. Never place hot or very warm items in the freezer (or fridge!) as it can thaw and negatively affect the nearby food.
- PORTION: when cool, divide chili into portions. Whether it’s a single serving, two or four, portion the cooled chili into either freezer safe bags or air-tight containers. I prefer using freezer safe bags and removing as much air as possible, this helps with storing.
- FLATTEN: once portioned, lay flat on a rimmed baking sheet and freeze for a few hours. Like in this post.
- STORE: stack the flat frozen chili portions vertically or horizontally saving so much freezer space. Store chili in the freezer for up to 6 months.
- REHEAT: I prefer to thaw frozen chili overnight in the fridge. However you can soak in a sink of lukewarm water for 20 to 30 minutes – flip every so often and change out the water at least once or twice. You can also defrost in the microwave until thawed. Lastly, add thawed chili to saucepan or dutch oven and heat until thoroughly heated throughout.
For More Chili Recipes Click Here!
Enjoy! And if you give this Detroit Style Coney Dogs recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Detroit-Style Coney Dogs
Ingredients
- 1 pound ground beef
- 1 cup diced white onion
- 2 cloves garlic, minced
- 1½ tablespoons chili powder
- 1½ teaspoons kosher salt, more or less to taste
- 1 teaspoon ground cumin
- 3/4 teaspoon paprika
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 1 pinch cayenne pepper
- 2 small pinches sugar
- 1 (15 ounce) can tomato puree, not tomato sauce
- 3 to 4 tablespoons yellow prepared mustard, or to taste - I use 4 Tbsp
- 8 hotdogs with natural casing, see notes
- 8 hotdog buns
- yellow mustard, for serving
- finely diced white onion, for serving
Instructions
- Place the ground beef, onion and garlic into a medium pot or dutch oven. Cook over medium heat, using a wooden spoon to break up the meat into very small crumbles.
- Once the meat is fully cooked (do not drain off fat) add in the spices, sugar, tomato puree and mustard and stir to combine. Reduce the heat to low, cover and simmer for 30 minutes stirring occasionally.
- Then uncover, stir and simmer for an additional 10 minutes to thicken the chili.
- Prepare the eight hot dogs until warmed through-out. Serve the hot dogs in warm hotdog buns and top with desired amount of chili, yellow mustard and minced white onion.
Notes
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THANK YOU in advance for your support!
I love when food is associated with a city or place because whenever you meet someone from a place like that you can always reminisce about great food.
It’s funny, I love chili and I love hot dogs, but I’ve never put them together. I’ve seen it done on so many occasions and never thought twice about it (I’m a bit of a hot dog purist, ketchup only), but these look phenominal and now I’m wondering when I can get my hands on one of these babies! I may never go back!
You call yourself a purist but then say you only put ketchup on your dogs. What kina monsters raised you!? It’s mustard on dogs, ketchup on burgers :p
Flint Style all the way! Whenever I am back home I stop at Angelos and buy a whole bunch of coney sauce to take back home. Delicious.
Detroit style is a close second though.
wow, my meat loving brothers would love this!
Love it!!!
I crave chili dogs from time to time. I love this!
While visiting a beau in NY, he took me to a restaurant that featured
“Michigan Dogs”! I was so surprised, because I assumed that our Coney Dogs originated in NY!!!!!
I don’t eat coney dogs but yayay Detroit!! =)
This right here is why your blog is the best! Thanks Laurie!
Yea, it’s official. My husband would do just about anything for me if I made him these. Totally mouthwatering, Laurie!
Thanks Georgia!
Looks delicious! I’m from Cincinnati and we have our own version of a coney dog as well! We put shredded cheese on top and the chili is not tomato based.
Kathy please share the recipe for the Cincinnati style chili.
I LOVE this HAWT dog! The chili definitely makes this an 11/10 situation!!
OMG!!!!! Yah!! I am from Detroit and it was very exciting to see this today. Not that I am home sick or anything, considering that the weather and social life in LA is a tad bit more intriguing–I still miss Coney Island—and well four seasons, believe it or not. Great job, looking forward to trying these!
Yah Laurie!!
Don’t worry… I would miss the season change too… and the cider mills… and the coneys 🙂
Oh yes! I definitely miss the cider mills, four seasons, Hart Plaza, quick and easy access to Canada (and Canadian beer!) And so much more about Detroit and Michigan. I’ve lived in the mountains so long now, Montana and New Mexico, that I can’t imagine living somewhere flat. I feel like my soul is tied to the mountains now. I live in high mountain desert on a mesa in the shadow of the Sandias. We’ve gotten zero snow on the mesa this year and barely any on this side of the “Watermelon mountains” so I expect fire season will be even worse this year
I love chili dogs and yours look amazing! I will have to try making them.
Thanks Brittany!
I’ve never wanted a dog more in my LIFE than I do right now. This has slayed me to the Nth degree.
I’m from Detroit and I’ve *hate to say this* never had a coney dog before. I know, I know! But, I think I’m going to try making these myself instead of buying one because we make our chili the same way~ hooray!
It’s exactly 8:57am and now I’m craving a juicy hot dog. Makes my breakfast look pathetic. On the upside, I now have another delicious meal on the menu! 🙂
HIGH FIVE FOR THE MITTEN!! I don’t eat meat, but I know my FIL prefers Flint Coneys (but that’s where he and his family is from!). I make a vegetarian version of it, which I should probably share at some point LOL. Anyway, love that posted this!!
FYI: In New York, they call them “Michigan Hot Dogs” 😉
My hubby grew up in Syrcacuse and let me know of that haha. It’s amazing how similar upstate NY is to Michigan! They have counties named Genesee and Monroe and have city names that are same there as here! Crazy 🙂
Get out of here Aparna! I knew of NY calling them Michigan Dogs… but that’s totally crazy about the counties!
I’d love to know your vegetarian version and I’ll even link it in the post!
HIGH-FIVE!
It’s not so unusual, the place names I mean. You’d be surprised how many states have county, city/town, and even road names in common. I think there are at least a half dozen states that have a Clark county for example and of course we have loads of places names taken from European place names. I prefer the place names that kept the original native American names. I was so chuffed when they finally dropped McKinley and went back to calling the mountains Denali. McKinley never saw them or even stepped foot in Alaska so it was a great dishonor, imo, to change the name in the 1st place, afterall the 1st peoples have been here for over 10,000 years and frankly Denali (though quite literal in translation,) is a much prettier sounding name, dont you agree?
I’ve never been to Detroit and the dogs alone are reason enough to visit! I’m fascinated by the coney dog….and need to learn more about it by shoving it in my face! 🙂
my husband would fall in love with me all over again if I made this!
Add slaw a
My father used to make slaw dogs when we were kids but I was the only one that didn’t like them. I’m number 10 of 11 kids and yes all from the same ma and pop. He’d dip a natural skin casing dog into onion ring batter and deep fry it. He’d serve them on a bun with his homemade coleslaw. The family would them add whatever they wanted from a toppings bar. Friends, family, neighbors all loved them but me so I got salad.
Add slaw and it becomes a Southern “all the way” hot dog.
There’s nothing better than chili in a hot dog!
Detroit Girl loving Detroit coneys…BUT…I now live 10 minutes outside of Flint for the past 12 years and have grown to love The Flint Style also. Heck I think I just love good coneys;-)
I’m a West Coaster and had no idea about this until I ended up at a hot dog party a friend was throwing, where he served a “hot dog sauce” that was pretty much just ground beef. We got in a discussion about how I thought it should be “saucier” and he went on about Flint Vs. Detroit and clearly I was Detroit-er and he would no longer be eating hot dogs with me, but we could still drink beer together. That conversation now makes more sense to me 😉 and now I want a saucy hot dog 🙂
We just discovered an amazing thing – corn tortillas from scratch. They are sooo different than store bought and the beauty of it is you just add water to the flour mix.
Have you tried this?
It so great to see this recipe! My husband (from the Flint area) and I always disagree about how to serve a proper coney dog. I (being from a metro-Detroit area) think this is the only way to go.
my entire family is from Michigan. They will faint when I show them this! They look mouthwatering Laurie 🙂
Yum! American Coney in DEtroit has the best!
Koegel’s hot dogs are the best!
I made these for dinner tonight with a greek salad, the boys of the house were beyond thrilled! Thank you for the wonderful recipe.
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I am genuinely thankful to the owner oof thijs web page who has shared this great piece of writing at at this time.
Great job here! After being in Texas for 3 years this really brings a big part of home to our kitchen
Valient effort but after spending $7.00 on the ingredients, it is not the sauce that we are craving. Luckily there is a coney island restaurant in every strip center. I shall stop trying to duplicate the recipe.
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The coney was originated in Jackson. Not Detroit. Or Flint. Just saying. And we have the best coneys. Period. Made traditional
LOL @ Jessica Bellew — Thank goodness! You took the words right out of my mouth! I read comment after comment of Flint – Detroit – Flint – Detroit – Hellooo! Todoroff’s Coney Island in Jackson, MI opened in 1914! Way before your time Detroit.. which was 1919!!! 🙂 Proud Jackson Michigander 😉
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Your Michigan based hot dogs would, of course, be the infamous Kogels. Truly, there’s nothing better!
Agreed Danielle and Jessica! Jackson native here, too – Flint and Detroit have nothing on a Jackson coney. Also, you use double ground beef heart for a true Michigan coney.
Try Tommy’s Hot Dog stand in the summer – you’ll never go anywhere else. Except maybe Gail’s in Parma:)
I worked most of my teens in a Detroit Coney island. Yes, I was one of those waitresses that could carry plates effortlessly balanced from shoulder to wrist laden with food.
I’ve been telling my family for years that the secret to true traditional Detroit Coney chili is in adding beef heart. When I lived in Montana and had access to game I’d use elk heart instead. Elk heart, btw, is something you really must try. Fresh elk heart sauteed in Irish butter with fresh minced garlic and mushrooms is a treat
Authentic coney chili has a roux base made with beef suet to get the gravy like texture that your recipe is lacking, it’s also made with mustard and without garlic. There are NO tomatoes in the base, either. Ask around Detroit, a beef heart is almost always added to the base, and sometimes cracker crumbs are used instead of flour in the roux.
Coneys from Detroit, Flint, Saginaw, or Jackson do not use tomato sauce. Also, the traditional, original chili used, and still uses beef hearts, and not grown chuck. The trick to getting the fine grained consistency is to use the fine disc with your grinder. The spice recipe is, however, up for conjecture. I’m not sure about the blend, but I would be surprised if cumin was in it, as some recipes state. I would look towards Ancho chilis for the heat(not so hot), and remember the color of the chili. More rust than red, but not really close to brown.
I made this shit dam the sauce is killer but it would be better on spagetti i loving it thought the chile cheese fries
That’s awesome Jason!
Thanks for the great recipe. This is the perfect starter recipe for “chili/coney sauce”. Take it from there and the sky is the limit. I’m surprised nobody has ever written a recipe book on the subject. I live in the Ohio valley and its heavy allspice seasoned. Seems like wherever you go in this country, they have their own twist on it. People love coneys and chili sauce. Some use beef heart and some use ground hot dogs. It’s all good though, right?
Right! We all have our own version 🙂
I am from Los Angeles so Pinks chili dogs are the best, I make mine without beans because they remind me of the past!
love it!
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You can order Koegels online with skin on (a must have for coneys) and All American Coney kits online. I order them at least 5 times a year. The kit comes with everything you need, even the buns.
I live in Houston and am a Michigan native. I have been making this recipe for myself and my boyfriend for about a year now. We get our Koegels shipped or from their road tour. I’m going to try this new recipe tonight! We loved the original so much we are skeptical that any changes were necessary but I’m going to give it a shot! I can’t find the old recipe in my notes. I’m wondering if there is somewhere the old one is posted anywhere so I can compare them?
Hi Shelly! Sorry! I never even thought to save the old one because this updated recipe is 100 times better (in my opinion). I hope you think so too!
How did the new recipe compare to the old one?
Hi Melissa, it’s better and to me, more authentic tasting. 🙂
Loved the recipe… added a little extra cayenne and a little worchester sauce…. your picture shows tomato sauce.. I used purée like recipe called for… really enjoyed it
That’s great, John! If I recall, when I first “blogged” this recipe, I thought I had tomato purée on hand, but in fact only had tomato sauce. So yes, you were accurate to use purée. I do have plans to reshoot this recipe and bring it up to date soon, but summer is getting the best of me . Thanks for taking the time to make this recipe and leave a review! I appreciate it!
Traditional Detroit style chili sauce has beef hearts fyi
Hey Matt! Yes, I’m aware and actually talk about it within in the post 🙂
This recipe looks great! We love, love, love Detroit Coney’s but don’t always have the time to make them. So, we did a little spin on the Detroit style Coney’s by making them into a dough pocket. Because…why not. I know this post is old, but I’d appreciate it if you let me know what you think. We had fun making them. Really tasty!
Sarah
The flavor is LOVELY, but back off on the salt to 1 tsp or less, mince the onion, and use a lamb and beef mixture for a more authentic Detroit Coney Dog. Great on french fries with cheese sauce. But seriously, the flavor is dead on! Nice work!
I made these today for my family for lunch – my cousins were in from Montreal and had never had Detroit style hot dogs. I grew up in Detroit and was craving them. Your recipe is delicious and everyone loved it! They were almost as good as Lafayette’s (my favourite Detroit Coney Island place, that we’ve been going to since we were a kid). And these are a great recipe I’ll make again to remind me of home. Your post and recipe are much appreciated!
I’m so glad, Rayissa! Thanks for taking the time to make this recipe and leave such an amazing review!
Don’t be so shocked at what’s in your food already. The FDA has always allows cow heart and tongue in ground beef.
Thank you for posting this. I really love that you pointed out that coney dogs are native to Michigan. I’ve said for years that if you put more than chilli, mustard, and onions on a hot dog you’re commiting a crime commensurate with murder.
Thanks again,
Michael K. James Sr.
Ha ha! Exactly, Michael!
From Detroit
May be the best recipe we ever have pulled offline
THIS IS LEGIT
Glad to hear it, Ray!
Being a Royal Oaker the comment about using beef heart in the recipe hit a nerve. National coney Island’s chili originally was made with beef heart and was excellent. I’m assuming to save money it is now made with ground beef and does not begin to compare with the original chili sauce. Consequently I no longer eat at National Coney Island.
One does have to mention beef heart because he original coney dogs are not from Detroit or Flint, but originated in Jackson. The correct Jackson recipe for the sauce is based on beef heart rather than what is commonly called ground beef or hamburger. I believe the recipe can be found on the Jackson Citizen Patriot (M-Live) website.
Why do home-made Coney Dogs never taste like real, Detroit Coney Dogs from the coney place?
Because the recipes never include LARD.
I’m on a low sodium diet. What is the nutritional value of one serving of the chili?
Hi Ken! I just calculated the nutritional information and it can be found in the printable recipe card at the end of the post.
Born and raised in Detroit. Taste closer to any other recipe I’ve tried. Little too much salt and I do add mine in my ninja to get it more like the texture I’m used to. And as a Detroiter I must declare my allegiance (only a Detroiter would know this). Lafayette!
Tried the recipe the other day and I love the flavour in the chilli – it has a good kick in it and still so tasty! Thanks for the recipe!
I’m so glad to hear it, Mita!
Trash. I threw it out and just used a can
This was chili, not Coney sauce. I agree, not even close to Coney sauce.
Made the recipe today and it made for a very tasty Coney Dog any former Detroiter would love.
Cut the salt down to one teaspoon instead of one and a half, and this recipe is a winner. Just smelling it cook brought back childhood memories of stopping for a coney dog on the way home from school. The taste was nearly dead-on, too.
Great to hear, John! I love that it brought back fond memories. Thank you for taking the time to make this recipe and for leaving such a great review! It’s appreciated!
Hi, this was a good chili recipe but it is not a Coney recipe.
Coney sauce is brown. Chili is red. There is a difference.
You just gotta simmer longer to get the deeper red-ish brown brick color and bring out those flavors. At least double the Low Heat covered simmer time. Essential cooking, it will make the flavors from the spices bloom and marry them throughout, will really deepen the flavor profile, No different than authentic Italian or Sicilian red sauces for spaghetti or an authentic Marinara where the simmer totally changes the flavor profile and its depth. If we think about it realistically…. the Coney Sauce starts out cooked but while it sits in a steam table warmer for hours before you come a callin, its slowly and gently simmerin.
I tried your recipe – Detroit Coney Dogs was his birthday party request. They were a big hit! I did two alterations based on another, more complicated, recipe: pureed about 1/3 of the finished chili in a blender, pureed two hot dogs with the blended mixture to emulate the beef heart. These two additions made a positive change in the taste and texture. Thanks so much for taking the time to post your recipe.
I tried your recipe – Detroit Coney Dogs was my husband’s birthday party request. They were a big hit! I did two alterations based on another, more complicated, recipe: pureed about 1/3 of the finished chili in a blender, pureed two hot dogs with the blended mixture to emulate the beef heart. These two additions made a positive change in the taste and texture. Thanks so much for taking the time to post your recipe.
how do you prepare the hot dogs and buns?
I don’t usually commy but this simple recipe is really good. Perfect coney chilli. If you don’t have tomato puree, mix equal parts tomato paste and water. And I added 2 table spoons of Worcestershire. (And a little extra cayenne pepper)
Excellent rendition of a Detroit-style coney dog! I used Dearborn brand with the casing. The casing on the hot dog does make a difference! The coney sauce was easy to prepare. The only tweak I will make next time is to lesson the amount of mustard and add a little extra tomato puree. We all really enjoyed this coney dog. Thank you!
I used European Style Hot Dogs from a local butcher which were considerably longer than the buns! I would not have made this if it would have included beef hearts! Anyway, we really enjoyed the tasty chili topping. Did not have tomato puree, so used homemade Duluth Ketchup!
I will never, knowingly, eat any type of “organ” meat! I was glad that your recipe didn’t use any. I have tried several other coney style sauces with no luck on flavor but I continue to try new ones- fingers crossed-maybe this one will be a winner. I am from the area outside of Detroit (Ann Arbor) and we have a local small chain of coney restaurants called “Leo’s Coney Island”, and their sauce is fantastic. Before all the pandemic restrictions on airline flights, whenever I flew from Michigan’s Upper Peninsula, I would stop in Ann Arbor to get my supplies, when going to Florida. My brother craved them! I would buy 6 pounds of Koegels hot dogs, 8 pints of Leo’s coney sauce and 6 pounds of potato salad from a local small grocery- best we have ever eaten! Everything could fit in my large carry-on but it was heavy as hell to carry! Upon arriving in Orlando we would have a very happy, happy happy coney party! This week he is visiting us and will take home tons of pasties, which the U.P. is famous for!
Our Greek Coneyu sauce developed by Greek immigrants has cinnamon in it as do many if not most Greek recipes. No more than 1/2 tsp per recipe.
Hi Brooke are you from Detroit? The absolute Love of my life was from there and he was so handsome! He was Greek/American & was so excited and just talked about going to eat in Greektown. We did and now I love Greek food and it’s health benefits. *Is Greektown still there in Detroit?*
I grew up about an hour outside of Detroit and have since moved across the country. Coney dogs are a taste of home and this recipe is legit!!! Thanks so much for sharing!!!
Yay from team Detroit. Just tried this recipe and it is a home run. My husband just said “good thing it made so much because I won’t eat a dog any other way”.
This just popped up in my Food Feed today and I had to look it over. THANK YOU !!! and I concur, I can’t stand beef heart it’s too frickin tough. Like eating gizzards. I have not tried this yet but very excited too. Never been to Misheegan but my grandmother live there for many years back in the 1920’s.
I make my own Chili from time to time, mine is a sweet chili with NO lump ground beef and I make a salty chili –same with no lumps. My lovely wife makes a home chili too… but here’s will pass as a 100% dead ringer for “Frisch’s Big Boy” restaurant chili. Put them side by and you can’t tell them apart. (It’s Her own recipe) NOT a copycat recipe. But I want to give this Misheegan chili a try. My biggest complaint try to find a great hot dog! Given what I know about Kahn’s, I would not touch them let alone buy them. S-Bar aint worth the time it takes to package them, John morrell isn’t top shelf either but they beat all others in my area. Nathans and Hebrew dogs are the same…not worth the time it takes to package them. I’d love to find a great dog with no bone chips or gristle. And if it’s in the meat let me tell you I will be the one person to find it. One time and I’m done with it. OMG just thinking make me gag,
Hi Laurie! I do make my Mom’s homemade ground beef chili recipe that is exactly like yours (a bit less cayenne, and get this….she was from London, England! WoW! You are such a kind lady, and your light does shine over some of the negative posts. Thank You for your kindness and sharing your gift of home cooking… that in itself is a blessing, a labor of Love! Keep your light shining.
I gave the browned beef and onions a few pulses in the food processor, this gave it the fine ground like the Detroit coneys. The recipe is PERFECT!! Been gone 3 years and this brought us home!