James Coney Islands are famous in Texas. Don’t miss out on your chance to have a taste at what Texans’ enjoy.  What makes their chili so special is that they use diced chuck steak instead of ground beef.  The diced meat really adds a nice rich flavor to this chili.

James Coney Island Chili

Yield: approximately 12 servings
2 1/2 lbs. Chuck Steak (tenderized and diced finely)
2 Cans Beef Broth (Campbell’s 10.5 oz can)
3 Cans Water (10.5 oz can)
4 Tbsp. Vegetable Oil
2 Cans Whole Tomatoes with the Juice (food process, strain seeds and pulp, measure two cups for Chili, save remainder for another recipe)
1 Tbsp. Paprika
5 tsp. Chili Powder
1 tsp. Garlic Powder
1 tsp. Onion Powder
3/4 tsp. Season Salt
1/4 tsp. Garlic Salt
1/4 tsp. Cayenne Pepper

Thickening Agent
5 Tbsp. Saltine Cracker Crumbs (finely ground)
4 Tbsp. Mesa Flour
1 – 1 1/4 C Water (use enough water with dry ingredients to mix into a medium thick, smooth sauce)
In a 4 quart sauce pan brown diced chuck steak in vegetable oil, stir steak frequently until lightly brown. Add beef broth and water. Simmer beef mixture for 1 hour on medium low heat. After beef has been simmering for 1 hour, add 2 cups of tomatoes that have been processed in a blender with their juice. Strain after processing to remove seeds and pulp. Add all spices to meat and tomatoes and stir well. Simmer for forty five to fifty minutes on low heat, stirring from time to time.
Slowly pour enough of the thickening sauce into meat and tomato mixture, to bring it to a thick state, stir constantly. Depending how much the liquid has been reduced, you may need less of the thickener . Simmer on low heat and stir until chili reaches the desired consistently and ready to be served.
Great over hot dogs or served alone with your favorite accompaniments.