Ingredients for James Coney Island Chili
- Chuck Steaks
- Beef Broth
- Water
- Vegetable Oil
- Whole Tomatoes
- Paprika
- Chili Powder
- Garlic Powder
- Onion Powder
- Season Salt
- Garlic Salt
- Cayenne Pepper
- Msg
- Saltine Crumbs
- Flour
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How to Make James Coney Island Chili
- Brown 1 lb ground beef in a large Dutch oven over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
- Add 1 large onion (chopped), 2 cloves garlic (minced), 1 green bell pepper (chopped), 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, 1 (15 ounce) can kidney beans (drained and rinsed), 1 (15 ounce) can pinto beans (drained and rinsed), 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon paprika, 1 teaspoon oregano, 1/2 teaspoon cayenne pepper (optional), 1 teaspoon salt, and 1/2 teaspoon black pepper to the Dutch oven.
- Bring the chili to a simmer, then reduce heat to low, cover, and cook for 30 minutes, stirring occasionally.
- In a small bowl, whisk together 2 tablespoons all-purpose flour and 1/4 cup cold water until smooth. Slowly whisk the slurry into the simmering chili.
- Continue to cook, uncovered, for another 15-20 minutes, or until the chili has thickened to your desired consistency. Stir occasionally to prevent sticking.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
31g
Fat
82g
Carbs
6g