Recipe by Chef Larz in Pennsboro, WV
This was published in the Flint Journal some time after the death of the man who created it. His wife allowed it to be published. There was some discrepancy over the use of beef heart or hot dogs as a main ingredient. I use hot dogs but feel free to experiment with beef heart. This was the cornerstone recipe for several local restaurants in the Flint area where I grew up and is a favorite memory of many who were raised here.
Top Review by lunapiercook
While the recipe is good, the information is incorrect. There is a myth surrounding this recipe stating that it's the original, which is untrue. Simeon O. Brayan developed the original recipe in 1919 and it's still made and sold by Abbott's Meats in Flint, whom he contracted with. The first ingredient is beef heart, and there are very few other solid ingredients. Complete info with photos can be found at: http://micuisine.com/flintconeys/?page_id=240
- 1 tablespoon butter
- 1 tablespoon margarine
- 1 1⁄2 lbs lean ground beef
- 2 medium onions, minced
- 1 garlic clove, minced
- 3 tablespoons chili powder
- 1 tablespoon prepared mustard
- 1 (6 ounce) can tomato paste
- 1 (6 ounce) can water
- 12 ounces skinless hot dogs
- salt and pepper
Directions See How It's Made
- DO NOT brown ground beef before using. Combine ALL ingredients except hot dogs in a pot and simmer until thickened. Stir occasionally to ensure beef does not clump and cooks evenly.
- Grind the hot dogs very fine (or chop fine in food processor) stir into beef mixture and cook 15 minutes longer.
- Use over GOOD natural casing hot dogs (Koegel Vienna if possible) with chopped onion and mustard. The big secret in this recipe is the ground hot dogs. (Hint: Back home, I still used the Koegels' in the sauce, just the skinless ones).