Detroit-style?? Winter’s Sausage Chili Con Carne
This one just didn’t come out right at all. Meijer stores are carrying this near the hot dogs. The ingredient list on the even reads like a good coney sauce: “Ingredients: Beef, beef heart meat, water, wheat flour, spices, salt, sodium lactate, paprika, onions, garlic, sodium diacetate.” But when I followed the directions, adding a pint of water to the contents of the one-pound chubb, I ended up with a seriously thin chili, not anything that could successfully be spooned onto a weiner. Tasting the chili I found it to be closer to the Hungarian sauce at Tony Packo’s Café in Toledo, Ohio. Adding less water, or maybe no water at all, this probably almost exactly duplicates Packo’s sauce. But this isn’t a Detroit coney sauce. |
I’m a long-time fan of your research and recipes. I still strive for the “right” one. I write to let you know (if you don’t already), that the folks at America’s Test Kitchen have recently published a “Detroit-Style Coney Island Hot Dog” recipe. I think it has real promise. Method includes a raw beef and water slurry (no browning, a la Marty Embry) and crumbled Saltine crackers. It’s a pleasing result if nothing else. https://www.americastestkitchen.com/recipes/15790-detroit-style-coney-island-hot-dogs