James Coney Island Chili
You can make James Coney Island Chili just like they do, with our copycat recipe.
Servings 12
Calories 241kcal
Ingredients
- 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
- 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
Thickening Sauce
- 5 tablespoons Saltine crackers finely crushed
- 4 tablespoons masa harina
- 1 cup water - more or less, just enough to make a medium thick, smooth sauce
Instructions
- Cut the chuck roast into small bite-sized pieces (diced).
- In a 4-quart saucepan, brown the diced chuck roast in vegetable oil, stirring frequently until lightly browned.
- Add beef broth and water.
- Simmer beef for 1 hour on medium-low heat.
- Place tomatoes with juice in blender and blend until pureed.
- Strain the tomatoes to remove seeds and pulp.
- After beef has been simmering for 1 hour, add 2 cups of the pureed tomatoes.
- Add all the spices to meat and tomatoes and stir well.
- Simmer for 45 to 50 minutes on low heat, stirring from time to time.
- Combine the finely crushed saltine crackers, masa harina, and enough water to make a medium thick, smooth mixture (thickening sauce).
- Slowly pour enough of the thickening sauce into meat and tomato mixture, to bring it to a thick state, stirring 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.
Nutrition
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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