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.
- 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
- Heat a large skillet over medium-high heat. Add the ground beef and cook until no longer pink, for about 5 to 7 minutes.
- Stir in the onion powder, garlic powder, chili powder, paprika, cumin and seasoning salt until well combined.
- Add the seasoned meat, tomato puree and water to your 6-quart slow cooker and stir.
- Cover and cook on high for 3 hours or on low for 6 hours.
- 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.
- 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