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Ingredients
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Chili (makes about 6–8 cups)
Optional additions / garnish
Method
Chili (stovetop)
Brown aromatics and beef
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 1 tablespoon vegetable oil. When shimmering, add the finely chopped onion and cook until translucent, about 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant. Push onion and garlic to the side, add the ground beef in an even layer and let it brown without stirring for 2 minutes, then break up with a spatula and continue cooking until no pink remains, about 4–5 minutes.
Season and deglaze
Sprinkle the chili powder, ground cumin, paprika, salt, black pepper, and brown sugar over the browned meat. Stir to coat the meat and toast the spices for 30–60 seconds. Pour in the Worcestershire sauce, yellow mustard, and use the beef broth to deglaze the pan, scraping up browned bits from the bottom.
Build and simmer
Add the tomato sauce, tomato paste, and 1 cup water. Stir until tomato paste is fully incorporated. Bring mixture to a low boil, then reduce heat to low and simmer gently, uncovered or partially covered, for 25–30 minutes, stirring occasionally, until the chili has thickened to a saucy consistency suitable for spooning onto hot dogs or into cups/bowls.
Adjust seasonings and finish
Taste and adjust seasoning — add up to 1/2 teaspoon more salt, more chili powder for heat, or a splash more mustard or Worcestershire to brighten if needed. If you prefer a thicker Coney chili for topping hot dogs, continue simmering a few minutes longer; for a looser cup-style chili, add up to 1/4 cup extra beef broth or water to reach desired consistency.
Assembly and serving
For Coney dogs: Warm hot dog buns and cook hot dogs according to package or your preferred method. Place a cooked hot dog in each bun, spoon 1/3 to 1/2 cup of hot Coney chili over each dog, then top with shredded cheddar and a sprinkle of finely diced raw onion. Add pickled jalapeños or hot sauce if desired.
For cups or bowls: Ladle chili into serving cups or bowls (about 1 to 1 1/2 cups per bowl). Top with shredded cheddar and diced onions. Serve immediately with crackers or toast as desired.
Make-ahead and storage: Cool chili completely, transfer to an airtight container and refrigerate up to 4 days or freeze up to 3 months. Reheat gently on the stove over low heat, adding a splash of water or broth if too thick.