Monday, July 9, 2007

detroit style

Ever have a need (not to be confused with a crave) for detroit style chili?
I've loved Coneys since I can remember and cooking up some chili was the perfect solution for the pound of ground chuck that's been taking up precious freezer space for at least a month.

This was my first attempt. And a valiant attempt. Delicious

The key: patience

I let the beef sit in some cold water in the fridge, then drained and browned it with the onions on low/medium heat.
- 1 pound ground chuck (any cut would work, just don't waste your filet)
- 1/2 medium onion, minced

Seasoned with...lots of spices
- paprika
- chili powder
- garlic powder
- cayenne
- dried basil
- dried oregano
- coarse ground pepper
- ground cumin
- salt

After slow simmering for about 2 hours, add at least half cup water and thickened with whole wheat flour.

I'll probably eat this on a baked potato. Maybe some hash browns


Anonymous said...

It kinda looks like Davidson, Athens or Lafayette chili. Does it taste the same?


mike said...

It doesn't have the beefiness of Davison, nor the smoothness of others (which could be solved with more flour, maybe), but the flavor is similar. I think the PAPRIKA, OREGANO, BASIL, and BLACK PEPPER are, personally, the most important.