Coney Dog with Texas Chili
Ingredients
- 1 quart guajillo chiles
- 1/4 cup extra-virgin olive oil
divided
- 1 shallot
sliced
- 1 clove garlic
chopped
- 2 pounds beef stew meat
- to tastesalt and freshly ground black pepper
- 1 yellow onion
sliced
- 2 cloves garlic
sliced
- 1/2 cup tomato paste
- 1/2 cup water
- 1 cup guajillo chile puree
recipe above
- 1/2 cup chicken stock
- 1 lime
zested and juiced
- 1/2 bunch cilantro
chopped
- 8 all-beef hot dogs
- 8 hot dog buns
Directions
- 1
Make the guajillo chili puree:
- 2
Toast peppers in a hot pan until fragrant. Remove to a bowl, pour hot water over the chiles and soak for 20 minutes.
- 3
Clean out seeds and stems, then cut up chiles.
- 4
In a pan with 1 tablespoon of the olive oil, sweat the shallot and garlic until tender.
- 5
Add chiles and its liquid, and cook until tender.
- 6
Transfer the mixture to a blender and process until smooth, while slowly streaming in the remaining oil.
- 7
Make the Texas chili:
- 8
Season the beef with salt and pepper.
- 9
In a large pot or rondeau over medium-high heat, sear the beef to brown on all sides. Remove beef from pan and set aside.
- 10
Over medium heat, add the onion and garlic to pan, and cook until the onion become translucent and fragrant.
- 11
Add the tomato paste and cook until a layer of fond (drippings) forms on the base of the pan. Deglaze with water, add the guajillo puree and mix together.
- 12
Once the guajillo is mixed in, add the beef back into the pot and pour in enough chicken stock to just cover.
- 13
Cover and braise until tender. Once beef is tender, remove from liquid.
- 14
Return the base liquid to a burner and bring to simmer. Reduce liquid until about 3 quarters remain.
- 15
Return beef back to the base, season with lime zest, juice and chopped cilantro. Season with salt to taste.
- 16
Grill and assemble the Coney dogs:
- 17
Cook hot dogs on a grill or griddle until warm inside.
- 18
Toast the buns on grill.
- 19
In saucepot, warm up Texas chili.
- 20
Place hot dog in bun then cover with chili and serve.
Coney Dog with Texas Chili
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About this Recipe
Craving that perfect game day bite that transports you straight to a classic diner? This Coney Dog with Texas Chili recipe delivers exactly that, bringing authentic, rich flavors right to your home. It's the ultimate comfort food for any gathering, promising to be a crowd-pleaser.
What truly sets this recipe apart is the authentic Texas-style chili. Unlike many quick versions, this chili starts with dried guajillo chiles and tender beef stew meat, cooked low and slow. This method develops layers of deep, complex flavor that you simply can't achieve with ground beef alone, elevating a simple hot dog into an unforgettable meal.
When you bite into this Coney dog, expect a delightful symphony of textures and tastes. The all-beef hot dog provides a satisfying snap, perfectly complemented by a soft bun. But the star is undeniably the chili: a robust, savory blend with subtle smokiness from the guajillo chiles, a touch of acidity from lime, and a richness from slow-cooked beef stew meat. It’s hearty without being overly heavy, making each bite incredibly satisfying. The finish is brightened with fresh cilantro, ensuring a balanced, delicious experience.
Want to make this Coney dog your own? While the classic is perfect as is, you could adjust the heat of the chili by modifying the amount of guajillo chiles used in the puree—more for a spicier kick, less for a milder flavor. For a different textural experience in the chili, consider how you cut your beef stew meat; smaller chunks will meld more seamlessly, larger chunks offer more bite. You might also experiment with different types of all-beef hot dogs to find your personal favorite, though the recipe specifies a classic choice.
This Coney Dog with Texas Chili is undeniably a game day MVP, perfect for casual gatherings, backyard barbecues, or any time you need a truly satisfying, flavorful meal. Serve them hot and piled high for an instant win.