Cliff's Coney Dog Chili
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The start of this sauce is our standard chili recipe. I modified it in several ways to to make a smoother chili to serve over hot dogs or burgers. The results are a very tasty chili dog.

2 lbs lean ground beef
1 medium sweet onion
1 poblano pepper
2 large cloves garlic, minced
1 (16oz) can diced tomatoes
1 (8oz) can tomato sauce
1 (12oz) bottle of beer
1 1/2 cups water
2 tbls New Mexico chili powder
2 tsp paprika
1 tbls black pepper
1 tsp salt (if using Kosher, use more)
1 1/2 tsp ground cumin
1/2 tsp Mexican oregano
2 tbls sugar, corn syrup, or honey

Mix the dry spices together in a small bowl.

Add the tomatoes, tomato sauce, water, and beer to a large stock pot. Bring to a simmer. Add one half of the dry spice mix. Stir well to blend the spices. Add the ground beef, and work to break up the meat and tomatoes while cooking (I use a potato masher). Simmer for 15 minutes.

While the chili start is simmering, process the onion, garlic, and poblano pepper in a food processor until finely chopped (a few pulses). Saute the chopped vegetables in a hot skillet, with a tablespoon of oil, until softened and slightly browned. Add the onions and peppers to the chili mixute. Bring back to a simmer, and add the rest of the dry spice mixture. Stir well, and add the sugar or corn syrup.

Continue cooking for at least two hour, stirring often. You are looking for a thick oatmeal like consistancy. Like most chilis it is also better re-heated the next day. Serve over cooked hot dogs or hamburgers.