Detroit Chili Dogs Recipe

How to Make Detroit Chili Dogs

1. Preheat oven to 450°F (232°C).
2. Preheat a very large pot (at least 8 quarts) over medium heat and add 1 cup of lard.
3. Add 5 lbs ground beef (round) and 0.5 lb ground cow heart. Cook, stirring and breaking up the meat regularly with a potato masher to create a coarse paste, until browned. Drain off any excess grease.
4. In a separate cast iron skillet, melt 6 tablespoons of butter. Whisk in 6 tablespoons of all-purpose flour until a light brown roux forms. Set aside.
5. Cut 3 medium tomatoes (about 1.5 lbs total) in half and toss with 1 tablespoon of vegetable oil. Roast in the preheated oven until completely softened and slightly caramelized (approximately 30-40 minutes).
6. Add 32 ounces (4 cups) of chicken stock to the meat mixture in the large pot. Bring to a gentle boil, then simmer for 20 minutes.
7. Stir in the roux, roasted tomatoes, 3 tablespoons chili powder, 4 tablespoons paprika, 1/3 cup (approximately 4 tablespoons) Plochman's yellow mustard, 2 tablespoons turmeric, 2 tablespoons ground cumin, 1 tablespoon garlic powder, and 1 tablespoon onion powder.
8. Reduce heat to low and simmer, stirring occasionally, until the chili reaches your desired consistency (about 15-20 minutes). Taste and adjust seasonings as needed.
9. Serve your Detroit Coney Island chili hot on your favorite hot dogs, topped with your favorite toppings (e.g., chopped onions, mustard).