Detroit Chili Dogs
- Reviews 2
Ready In: 1 hr 15 mins
Serves: 100
Ingredients
- 1 cup lard
- 5 lbs ground round
- 1⁄2 lb ground beef (needs to be ground cow heart, the site didn't recognize it as an ingredient)
- 6 tablespoons butter
- 6 tablespoons flour
- 3 tomatoes
- 32 ounces chicken stock
- 3 tablespoons chili powder
- 4 tablespoons paprika
- 1⁄3 cup yellow mustard
- 2 tablespoons turmeric
- 2 tablespoons cumin powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
Directions
- Preheat oven to 450°F.
- Preheat very large pot with 1 cup of lard
- Simmer 5 lbs of ground round and 1/2 lb cow heart ground fine on medium heat until it separates and turns just brown. This mixture must be stirred regularly and mashed during process to create a kind of rough paste.
- In a cast iron skillet put 6 tablespoons of butter and melt it then add 6 tablespoons of flour and make a light brown roux and set aside.
- Cut 3 tomatoes in half and roast in a 450°F oven with a little vegetable oil on top until completely cooked and starting to turn into mush with a slight browning taking place. Set these aside.
- Add 32 ounces of chicken stock to meat simmer for 20 minutes at a slight boil then add roux, cooked tomatoes, 3 tablespoons chili powder,4 table spoons paprika,1/3 cup Plochmans yellow mustard,2 tablespoons turmeric, 2 tablespoons cumin powder, 1 tablespoon garlic powder, and 1 tablespoon onion powder.
- Simmer this down to the proper consistency.
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