Another Hot Dog Newbie with a Chili question

I'm new to the hot dog biz.

My favorite hogdog chili, which I'd like to very closely replicate, is one served at sandwich shop in my hometown that has been in businesss for over 75 years. It's a very dense, finely ground beef chili with no beans. Of course the recipe is a closely guarded secret.

Since I now live and will be operating my business well over 100 miles away, I don't see any harm in copying thier recipeas close as I possibly can. My problem is I'm not very good at doing stuff like that.

If I were to get a sample of their chili, is it possible for me to have someone analize it and figure out the ingredients? Could a lab tell me exactly what's in it, and in what portions?

Could a chili expert do it by taste?

I would seriously pay good money to know this recipe.

I'm sure it is possible to have that done. However, I think if you try by trial and error you can do it yourself.

I have a favorite "Texas Hot Dog Sauce" that I like as well. Actually, 2 slightly different sauces, one place closed some 30 years ago and one in my hometown that is still open. Both were closely guarded secrets. I did manage to obtain one recipe that claims to be from the place that is still open, however, I think it resembles the other place more.

I still make it and do a bit of "doctoring" of my own. Both restaurants were at one time open 24/7 and the one that is left hasn't done that in years. Their sauce doesn't taste the same either. So, I think a lot had to do with the fact that it was ALWAYS cooking.

What you really need to do is find a recipe that is "close" to what you want. Then do some "doctoring" to make it UNIQUELY YOURS and guard that recipe with your life. If it's good they will come knocking your door down.

Just my 2 cents,

Dan

Son, I live for chili dogs.. I can pretty much replicate anything I try.. If you want to send me a sample, I'll do my best to replicate the qty. you need.

Thanks, Uncle Vic! If you're serious about the offer, email me an address off-listand I'll see about getting a sample out to you. I guess I could pack it in dry ice and express it to you. You want a whole dog or just a sample of the chili itself? Or both?

There are all kinds of entries in Roadfood related to this subject with recipes. Hundreds of them! Use the "SEARCH" feature above and enter coney sauce, hot dog sauce, hot dog chili etc and you'll get more info than you can stand. Also go thru all the headings under the hot dog forum. Seek and you shall find!
Here's one that came from one of those threads that sounds like what you're looking for. I've made it and it's the old time thick fine gring sauce I remember as a kid eating at a hot dog joint.

Original Greek Coney Sauce

1 pound Ground beef
3/4 cup lard
1 medium Onion(s), diced
1/3 cup Chili powder
2 teaspoons Paprika
1 teaspoon Black pepper, coarsely ground
1 teaspoon Garlic powder
1 teaspoon Cumin powder
1 teaspoon Allspice
1 teaspoon Basil, dried
1 teaspoon Salt
1 TBSP Celery Seed
1/2 teaspoon Oregano, dried

PREPARATION:
To get the right consistency, break up the meat in a bowl & cover the meat with water & Ice and soak in the fridge for about 30 minutes. Drain water & remove Ice & then take a fork and break up any remaining chunks.
Line a colander with 1 layer of Cheese Cloth and drain the meat. You can make a packet with the Cheese cloth and squeeze to remove excess water. The meat in the cheese cloth makes it easy to transport to the pan. Use a large sauté pan with a lid or a chicken fryer with a lid, Brown beef, onion and shortening. At this point, Lay sheets of paper towel on the mixture to absorb any excess lard if you don't like your sauce greasy. Discard the towel (Duh!) Add remaining ingredients and stir.
Cover & Simmer for 1 ½ hours. Stirring occasionally. Remove lid and cook for another 15 to 30 minutes. You may have to add some water if it's too thick for your taste. Put mixture in a bowl & refrigerate. This allows the excess lard to firm up and can be scraped off if you desire. Package in sealed containers or Zip Freezer bags
This freezes well.

Here's one from upstate NY that I make all the time- The recipe is from a Greek owned hot dog stand-
4 large yellow onions diced fine
1# hamburger meat
4 beef bullion cubes disolved in one (1) cup of hot water
4 TSP chili powder ( I have used a variety of chili powders- even smoked red chipolte powder)
4 TSP Hot Pepper Sauce ( I use Tabasco- works well)
4 TSP dry mustard
4 dashes of ground cloves
8 TBS of ketchup
and sometimes I've added crushed red pepperflakes (to taste)

Brown meat and then add onion and all other ingredients- simmer for 15-20 minutes or longer- your nose will let you know when it's done.
To make this really fine and saucy I use an immersion blender to blend it really well. If it is a little soupy ( too thin) you can add a little cornstarch in water to thicken- but in using the immersion blender, I have never had to add the cornstarch.
Of course this is a small batch, but you can double or triple the quantities to increase the volume. This frezes really well. I make up a batch and freeze it, and then when MSO wants a couple of dogs all the way- I just reheat in the microwave and he's a happy camper!
Try this one and see if it has the heat and the flavor you remember.

quote:

Originally posted by TheWeinerHutter

Thanks, Uncle Vic! If you're serious about the offer, email me an address off-listand I'll see about getting a sample out to you. I guess I could pack it in dry ice and express it to you. You want a whole dog or just a sample of the chili itself? Or both?

As Foodbme and Mland have stated, there's tons of recipes posted here! I'd be glad to replicate what you have, just need a 1/2 to a cup of your sauce for reference (and testing purposes of course)... If you love to cook, you should be able to take a knife tip sample on your tounge and analyze whats in there for the most part... If they have a off spice, go to Penzys or your local grocery store (and this may sound weird), but start sniffing the bottle to get a taste.. Things you may want to watch for are Hungarian Chili Powder, and Mexican Oregeno (just a hint added, but does a real nice job).. Also what I found around here is beef base being added, adds serious body to the sauce.. (I suggest LeGout 095 Beef Base).. But if you head over to Detroit, you may need a ground up beef heart.. Then go south of me, they add funky stuff like cinnamon to their sauces..

quote:

Originally posted by TheWeinerHutter

I'm new to the hot dog biz.

My favorite hogdog chili, which I'd like to very closely replicate, is one served at sandwich shop in my hometown that has been in businesss for over 75 years. It's a very dense, finely ground beef chili with no beans. Of course the recipe is a closely guarded secret.

Since I now live and will be operating my business well over 100 miles away, I don't see any harm in copying thier recipeas close as I possibly can. My problem is I'm not very good at doing stuff like that.

If I were to get a sample of their chili, is it possible for me to have someone analize it and figure out the ingredients? Could a lab tell me exactly what's in it, and in what portions?

Could a chili expert do it by taste?

I would seriously pay good money to know this recipe.

Don't expect us to spoon feed you. Use what this site has to offer you and take the initative to figure it out for yourself.

Those recipes sound great EXCEPT for the beef heart. UGH...no thanks. Not in my chili sauce. WeinerHutter if you can't dupicate what you're looking for maybe start by using one that is out on the market and then doctor it. I prefer to make my own chili without beans and letting it "develop" in the frig overnight. It gets pretty darn thick.
Good luck

Analyze chilli? What, send it MIT hot dog lab and maybe start with a gas cromograph test to see if the farts will be colored or not?
I know credibility is important but some people just love to have fun.
To bad Einstien isnt around.
Or does Bobby Flay have a food lab?
Gotta love it

I also think the texture of a good chili sauce is important and also would never reveal my actual recipe...that said, my sauce involves 80% burger, onion soup mix, and italian bread crumbs...and then the heavy spice blend used in the filling for Jamaican patties. About 5 pounds of burger eats up about a full coffee mug (12oz) of mixed spices. The burger grease is not drained because both it and the onion soup ingredients are absorbed by the bread crunbs. The final product is a fully cooked meat base that is taken to a fine texture by mashing with a potato masher. This is mixed in equal amounts with canned hot dog chili and canned no beans chili. The bread crumbs both thicken the sauce and hold the spices. Anyhow it might be a way to go...

quote:

Originally posted by TheWienerHutter

My favorite hogdog chili, which I'd like to very closely replicate, is one served at sandwich shop in my hometown that has been in business for over 75 years. If I were to get a sample of their chili, is it possible for me to have someone analyze it and figure out the ingredients? Could a lab tell me exactly what's in it, and in what portions? I would seriously pay good money to know this recipe.

The last time I thought of going to a lab to have something like this done,my attorney contacted what was supposed to be the best company in the US for this type of thing. That said this company is often used in courts for trial testimony, and there may be others that charge much less.But they told me it would cost three thousand dollars.

Now that said, they also explained that they would not give me the recipe the person used to make the product but would give me the exact list of, and amounts of ingredients to make the same taste, and texture. In other words if there were eggs in the recipe they would substitute something else that would be used in a commercial kitchen instead of eggs so the shelf life would be longer and not require refrigeration.


I went through a local restaurant food provider,and had them look up the old records on a local tavern that closed 20 years ago to find out what kind of chili powder they used. That worked very well because the rest was easy to figure out but the chili powder was the difference. 90% of all Illinois chili is made with suit, and the meat is cooked with water in order to allow it to gain that very fine crumble that is great on hot dogs.

Jack

Uncle Vic can you tell me how to duplicate, A 1 brand New Orleans marinade. It is awesome.

quote:

Originally posted by UncleVic

Son, I live for chili dogs.. I can pretty much replicate anything I try.. If you want to send me a sample, I'll do my best to replicate the qty. you need.

quote:

Originally posted by TheWienerHutter

I'm new to the hot dog biz.

My favorite hogdog chili, which I'd like to very closely replicate, is one served at sandwich shop in my hometown that has been in businesss for over 75 years. It's a very dense, finely ground beef chili with no beans. Of course the recipe is a closely guarded secret.

Since I now live and will be operating my business well over 100 miles away, I don't see any harm in copying thier recipeas close as I possibly can. My problem is I'm not very good at doing stuff like that.

If I were to get a sample of their chili, is it possible for me to have someone analize it and figure out the ingredients? Could a lab tell me exactly what's in it, and in what portions?

Could a chili expert do it by taste?

I would seriously pay good money to know this recipe.

So what is this famous chili 100 miles from Nashville?

Ignore labs, ask experts. But better yet, experiment & find something that suits you & your customers. Then use it, ask for suggestions, and play around with it.

It's all in the taste buds my friends!
Though I've worked on figuring out the Cantina recipe (wet burrito sauce) forever, thought I had it down pact, and found out tonight, from a chef there, it only has 3 ingredients. Go figure.

quote:

Originally posted by uncledaveyo
So what is this famous chili 100 miles from Nashville?

That would be Trowbridge's Ice Cream and Sandwich Shop, est. 1918 in downtown Florence, Alabama. In addition to their chili dogs, they are known for their chicken salad sandwiches and claim to have invented orange-pineapple ice cream there, which they make daily in house.

I stand by Uncle Vic's Replicating abilities