From the March 2019 issue

Coney Island Style Chili from 3-Step Slow Cooker Book

Whether March arrives like a lion or lamb, cozy up with this Coney Island Style Chili slow cooker meal from a new book by the metro Detroit editor-in-chief of BestRecipes.co.

Coney Island style chili from 3-step slow cooker book

The transition from winter to spring in Michigan can be brutal, but it’s nothing that a nice hearty bowl of chili can’t fix – and what better chili is there than Detroit’s own Coney Island Style Chili?

If you can’t make it downtown to your favorite hot dog joint, try this simple three-step slow cooker recipe by BestRecipes.co. It’s inspired by the tastes that you love and can be whipped up in a jiffy.

Ingredients

  • 1 lb. ground beef
  • 2 Tbsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. chili powder
  • 1 tsp. paprika
  • 1/2 tsp. ground cumin
  • 2 tsp. seasoning salt (like Lawry’s)
  • 1 14-oz. can tomato puree
  • 1 cup water
  • 1 Tbsp. (15 ml) prepared yellow mustard

Directions

  1. Heat a large skillet over medium-high heat. Add the ground beef and cook until no longer pink, for about 5 to 7 minutes.
  2. Stir in the onion powder, garlic powder, chili powder, paprika, cumin and seasoning salt until well combined.
  3. Add the seasoned meat, tomato puree and water to your 6-quart slow cooker and stir.
  4. Cover and cook on high for 3 hours or on low for 6 hours.
  5. Before serving, stir in the mustard and SERVE in a bowl or over hot dogs – the classic Coney dog can also be served with shredded cheese, diced onions, mustard or a combo of all three.
  6. For an authentic Coney-diner flourish, toss in some hot dogs, hot dog buns, shredded cheese, diced onions and your favorite mustard.

Reprinted with permission from 3-Step Slow Cooker Cookbook by Drew Maresco, published by Page Street Publishing Co., 2019.

Photo by Jennifer Blume

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