chili con carne on top of hot dogs
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4 from 2 votes

James Coney Island Chili – a Texas favorite, you can make this anytime.

You can make James Coney Island Chili just like they do, with our recipe.
Course Soup
Cuisine American
Keyword James Coney Island Chili, James Coney Island Recipes
Prep Time 10 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours
Servings 12
Calories 241kcal
Author Stephanie Manley


  • 2 1/2 pounds chuck roast (tenderized and diced finely)
  • 21 ounces beef broth
  • 30 ounces water
  • 4 tablespoons vegetable oil
  • 29 ounces whole tomatoes with the Juice (food process, strain seeds and pulp, measure two cups for Chili, save remainder for another recipe)
  • 1 tablespoon paprika
  • 5 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3/4 teaspoon season salt
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon cayenne pepper


  • In a 4-quart saucepan brown diced chuck steak in vegetable oil, stir steak frequently until lightly brown. Add beef broth and water. 
  • Simmer beef mixture for 1 hour on medium-low heat. After beef has been simmering for 1 hour, add 2 cups of tomatoes that have been processed in a blender with their juice. 
  • Strain after processing to remove seeds and pulp. Add all spices to meat and tomatoes and stir well. Simmer for forty-five to fifty minutes on low heat, stirring from time to time. Slowly pour enough of the thickening sauce into meat and tomato mixture, to bring it to a thick state, stir constantly. 
  • Depending on how much the liquid has been reduced, you may need less of the thickener. Simmer on low heat and stir until chili reaches the desired consistency and ready to be served. Great over hot dogs or served alone with your favorite accompaniments. Yield: approximately 12 servings


Calories: 241kcal | Carbohydrates: 6g | Protein: 20g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 65mg | Sodium: 563mg | Potassium: 573mg | Fiber: 1g | Sugar: 3g | Vitamin A: 710IU | Vitamin C: 6.3mg | Calcium: 49mg | Iron: 3.2mg
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