MOOSIC, Pa. — Jake will cook up his recipe for coney island chili dogs with a venison twist.
Coney Island Chili:
1 1/2 pounds ground beef
2 large onions chopped
2 cloves garlic
1 can (6 ounce) tomato paste
3 cups of water
1 1/2 tablespoons chili powder
1 tablespoon vinegar
1/2 teaspoon black pepper
2 teaspoons salt
1 teaspoon cumin
1/4 teaspoon allspice
1 teaspoon cayenne pepper, optional
1/2 teaspoon hot pepper sauce, optional
2 bay leaves
Brown beef and add onions and garlic. Saute until onions are tender. Add tomato paste, water, chili powder, vinegar, pepper, salt, cumin, allspice, cayenne, hot pepper sauce and bay leaves. Bring to boil. Cover and simmer 3 to 4 hours. When chili is cooked, ladle 2 cups at a time into a blender or food processor and process until finely chopped and well blended. Use as topping for frankfurters on buns. Top chili with additional chopped onions an finely shredded cheese if desired. Makes 6 servings.
