Sorry, I don't have a "recipe"...but more a method.
Brown some ground beef with some beef broth... breaking it up as you go...add about 1/4 cup of very finely chopped onions as you are browning....stir constantly so the meat breaks up fine and add ground red mild chilis to taste....hot chili peppers too if you like it hotter...a 1/4 tsp of so of ground cumin and salt to taste...
Simmer until thick and pile on top of cooked hot dogs.
I often use some canned refried beans to thicken the mix....but don't tell those who don't want beans.
You can use that mix called "chili powder" if you wish....but that's not my favorite.
Linda C

Some good ideas here in this thread. The key is boiling the hamburger for that really fine texture - or hot water.

Here is a link that might be useful: hot dog chili recipe forum

I remember the original Cupids in Van Nuys we used to stop there when we cursed Van Nuys Blvd. Still try to hit the one in Northridge when we go down to DD house. As crazy as this sounds DD send me this recipe for Cupids chili, I havenÂt tried it, but she says it close real close.

1 can of Hormel chili with no beans
1 can of Hormel's tamales
beer

Slightly blend tamales, remove papers, in a FP, mix with the chili, heat and thin with a little beer if needed.

Like I said I havenÂt tried it but she said it was good and tasted like Cupids. I do know Cupids buys it in blocks from a place called YoungÂs

Claudia

In case you miss it, click on the link within the link I provided.
Here's one recipe from the second link.
* Posted by sharon_fl (My Page) on
Wed, Jan 25, 06 at 16:29

Here's my Coney Island Hot Dog recipe, which I have served in my 2 restaurants as did my mom in hers, for many years:
1 lb ground beef coked & drained
1 12 0z V-8 juice (Spicy Hot)
1 small tomato paste
1 paste can of water
2 Tbs brown sugar
2 tsp chili powder
1 tsp cumin
1 tsp paprika
1 tsp cinnamom
1 tsp garlic powder
1-2 tsp pepper
1 tsp salt
2 tsp parsley
Mix well, then add 3 TBS of CRACKER MEAL.
Cook for 10 minutes then add 3Tbs of FRESH grated green pepper.

In a small bowl, combine:
1 large onion-diced fine
3 Tbs sugar
3 Tbs wet mustard.

Place the Tex sauce over your hot dog, then spoon the mustard onions over the sauce.

I am planning Chili dogs for a small NY's day gathering and here is a recipe I am going to try. I figure we can spoon it on the natchos or just eat it in a bowl too.

What kind of Hot dogs are the best to use?

Here is a link that might be useful: Chili

Here is a recipe I found on another site, which is the closest I ever found to the sauce I grew up on in Western New York. It has a special subtle flavor which is evocative of my home town, where a restaurant called the Texas Hot has served them for generations. I include the introduction written by the person who posted it. BTW, the order of assembly is hot dog, mustard, sauce, then the onion (finely chopped and pressed into the sauce.).

Texas Hot Sauce

Growing up in Upstate New York, I practically lived on this stuff. It was allegedly developed by a Greek immigrant, which is evident in the spice combination. Here in Texas (where I have lived for over 20 years), no one has ever heard of it! This recipe is supposedly from a popular Central New York hot dog restaurant. Serve fried hot dog (Hofmann's if you can get 'em) on a bun with spicy mustard (I prefer French's, another Upstate NY thing) topped with chopped onion and a couple of spoonfuls of this sauce. You'll love it. Trust me. I tried to publish this on a other popular recipe website last year and they still haven't seen fit to review and post it despite several requests. I'm happy to share it here. It's too good not to.
SERVES 8

Ingredients

 1 lb lean ground beef (lean ground turkey works equally well)
 1 large onion, chopped
 1 (8 ounce) can tomato sauce
 2 cups water
 1 teaspoon thyme
 1 teaspoon celery seed
 1/2 teaspoon ground allspice
 1/2 teaspoon ground cloves
 1/2 teaspoon salt
 3 tablespoons chili powder
 1 teaspoon crushed red pepper flakes
 1/2 teaspoon ground ginger
 1/2 teaspoon ground cinnamon
 1/2 teaspoon mustard powder

Directions

In a large saucepan brown beef and onions, breaking up large chunks. Drain. Add remaining ingredients and simmer, uncovered, 2 hours. Tastes better when reheated the next day.

Magic, I would use Nathans Beef dogs and a few Boars head low fat dogs, for those who might like a low fat dog. I was just reading a Consumer report article on best hotdogs and these were recommended if I recall correctly! Also Hebrew National dogs were highly rated.
I eat smoked white turkey dogs and have always liked them but am going to try the Boars Head low fat dogs now. They liked them much better than the turkey dogs and the fat content was similar.

Another vote for Hebrew national all beef....
A "coney" is just a good foot long dog with a good hot beef and chili on top.
Linda C

I've got the Texas Hot Sauce and Sharon_Fl's Coney Island Sauce cooking right now.

My first impression of the Texas Hot Sauce is that I should have used 1/2 the Allspice and Cloves and 1 Tsp Cinnamon. This is simmering on the stove.

The Coney Island is really good, though I don't know what cracker meal is so I did not add any. It is pretty thick, so it does not really seem to need anything to thicken it. This is in the crock pot.

Thank you all and still welcome any more additions. In re: the question of which hotdogs, if you can - ALWAYS get the type of hotdogs that have a casing on them. The casing is the thin membrane covering better hotdogs and that also give a wonderful "snap" to the dog as you bite down each time. Normally, the description on the pkg. will clearly indicate if it's "with casing". Here in So. California, believe it or not, the local & popular chain - Ralph's Mkt. - sells their own label dog WITH casing and they are quite good. We also found good ones at our local Sprout's groc. store (a more "nat'l" type of groc. store). In fact, I think they are Boar's Head with the casing - they have them in pork or beef if I recall.

I have no idea how similar these chili dogs would be to Cupid's in LA. I found the recipe years ago when a friend from Ohio was talking about the Spanish dogs they used to get there. After making these, we thought they were very good, old-fashioned chili dogs that had some flavor with a little heat. I ended up freezing the chili sauce in ice cube trays, which was the perfect amount for one chili dog. Worth Repeating!

Here is a link that might be useful: Ospidillo Cafe Michigan Hot Dog Chili Sauce No 14

I've never made this, but there are chili dog devotees that say that this is a great hot dog chili. (It was mentioned in a recent thread that is now lost.)

Hot Dog Chili from Aiken Pool Hall, Aiken, SC

1 lb. hamburger meat
4 med onions -- diced/chopped
4 Tbsp mustard -- yellow
3 tsp sugar
2 tsp vinegar -- apple cider
2 tsp chili powder
1 cup catsup
salt -- to season
Break up the hamburger meat and put into a 4-qt. pan. Add enough hot water
to make a thick mix. Stir until smooth.
Add the remaining ingredients. Cook slowly for 1 hour. Can be thinned as
needed with water or beer.

* * *

My waistline can attest that the Aiken Pool Hall makes good Chili Dogs. I live about six blocks from there (actually, the establishment's real name is City Billiards) and I have consumed many.

Also, I agree that the dogs with a casing are better. Some people call them 'snap dogs'.

The above Aiken Pool Hall chili recipe is my favorite. Actually made up a batch yesterday to have with some Boar's Head hot dogs - pork/beef with a casing this time. They are good, but not as tasty as Nathan's or Hebrew National dogs.

Teresa

Well the results of the taste test are in. My husband like the Texas Hot, but I thought it was too spicy. I will make another version of this some day with less spices (too much allspice and clove) and maybe some cocoa. I might just add another pound of hamburger & cocoa (or unsweetened chocolate) to this tomorrow to see how it tastes.

I liked Sharon_Fl's Coney Island.

Thanks for the Dog recomendations. I will get the Hebrew national and some with casings.

Arley, the thread is not lost. Clink on the link I posted above, scroll down to Ginger St. Thomas and click on her link. Teresa posted the recipe there.

A small correction for those in So. California: the store I meant is our local FRAZIER FARMS, not Sprouts, although the recommended dogs are, as I stated, probably the Boar's Head brand with casing.

If the Texas Hot Sauce was spicy you would do well to reduce the spices. The spice flavors should be *subtle*.

I agree with those who recommend natural casing hot dogs. They are good! In Southern New England there are some made by Kayem.

Jim

Hey Jimster-- where in western NY did you grow up ? Was it Wellsville by chance?
I'm a native of WNY too & along with beef on wick the Texas Hots were much loved fare.

Jimster, I think you are probably right about reducing all of the spices. This is the taste I'm looking for, but it was anything, but subtle.

My husband loves a place in Schenectady called Broadway Lunch. Their sauce definitely has the allspice/clove/cinnamon thing going, but I haven't found the perfect combination.

Cincinnati Chili is close too, but still not exactly there!

The thing with CupidÂs is itÂs not exactly chili. I ask DH how he would describe it and he said somewhere between a sauce and a chili. ItÂs not like any chili you would just put in a bowl and eat by its self. IÂm not really sure it even has any meat in it its just different. I guess I would say itÂs a sauce that kinda tastes like chili. Now I want a CupidÂs so I can really look at it and try to figure it out. LOL

Claudia

Here is a pic of a Cupid's Chili Dog, you seem to be correct partst, not much meat at all.

It was probably the "malted barley flour" that gave Jonathan the sense that the chili contained beer.

IÂve got Hormel chili, no beans, in my emergency pantry and can pick up a can of the tamales so I will report back later and let you know how it works out. DH is having a late lunch meeting today so if they turn out really bad at least he wonÂt be hungry.

Claudia

All I can say is if we ever have to eat whatÂs in my emergency pantry the Hormel Chili will be the last thing I open and I can say for a fact I have never opened a can of tamales before. They looked better after I put them thought the FP. DH said it was OK but I couldnÂt get past the tin can taste.

Claudia

craftyrn,

You guessed it! Wellsville, NY.

Whenever we returned for a visit, my siblings and I would head straight for the Texas Hot and a couple of those hot dogs. For dessert it would most likely be their peanut butter pie.

Other local delicacies were Cuba cheese and salt rising bread (discussed in another current thread here).

Jim

So partst, you're saying there's still a chance ...? lol

Years ago the Texas Hot place Jimster talks about was a frequent stop for my family--my Dad grew up in Andover NY & Wellsville was on the way to Gram's-- for years he tried to duplicate that sauce & this is what he came up with after many "failures"-- it's darn close !

Diane's Home Cookin Chapter: Heirlooms , Traditional & Ethnic

Don Lynch's Texas Hot Sauce
===========================
1 tablespoon oil
1/4 # grd beef
3/4 cup diced all meat skinless weiners
1/4 lrg onion, chopped
½ toe garlic, minced
1/8 teaspoon Gravymaster Seasoning
1/4 teaspoon Kitchen Bouquet
1/4 teaspoon coarse grn black pepper
3/4 teaspoon salt
1/4 cup tomato soup
2 ½ cup water
3/4 teaspoon Paprika
½ tsp. Chili powder
3/4 teaspoon Cinnamon
½ c. fine dry bread crumbs
. Combine & cook over low heat until mixture thickens