Tulsa Coney I-Lander Chili!

August 28, 2011

Jay and I have tried to reverse engineer Tulsa’s famous Coney I-Lander chili no less than 30 times and this is the closest we have been.  Started by a Greek family back in the 20′s, Coney I-Lander has been a Tulsa tradition ever since.  The original was on 4th between Boulder and Cheyenne next door to Orpha’s Lounge.  You would tell Mr. Economou what you wanted then munch out sitting at little school desks.  Years ago they outgrew the space and moved up 4th to Main street.  This is a photo of the original and the modern sign:

Tulsa Coney I-Lander Chili

Ingredients:

1 tablespoon olive oil

1/2 medium sized finely chopped onion + more for Coney topping

2 pounds ground beef

1/4 cup chili powder

2 teaspoons ground cinnamon

2 teaspoons ground cumin

1/2 teaspoon ground nutmeg

1 teaspoon ground allspice

1/2 teaspoon ground cloves

1 tablespoon salt

1 bay leaf

1/2 (1 ounce) square unsweetened chocolate

1 (10.5 ounce) can beef broth

1 (15 ounce) can tomato sauce

2 tablespoons cider vinegar

1/2 teaspoon ground cayenne pepper

1 teaspoon garlic powder (fresh minced if you can)

1 teaspoon white pepper

For the Roux:

4 tablespoons flour

4 tablespoons olive oil

1 can dark beer

Coneys

Fresh white buns, mustard, all beef wieners, Coney I-lander chili sauce, grated American cheese, minced onions, paprika, hot sauce.

Directions:

1. Heat 1 teaspoon oil in a large pot over medium heat. Add onion, and cook, stirring frequently, until caramelized (5 minutes or so)
2. Add beef, breaking up very fine, with a spatula, until browned.  Do not drain.  Chili will have some oil and grease on top, always serve with slotted spoon.
3. Add chili powder, cinnamon, cumin, nutmeg, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, garlic, salt, white pepper, and cayenne pepper. Stir to mix well.

Bring to a boil. Reduce heat to low.
4. Prepare the roux by heating 4 tablespoons of oil and 4 tablespoons flour in a small saucepan.  Whisk constantly for about 5 minutes.  Slowly whisk in beer and whisk for another 2 minutes. 
5. Add roux to chili, cover and simmer 1 hour, stirring occasionally. If chili is too thin you can take some corn starch, add water to make a slurry, and use as a thickening agent.
6. Can be refrigerated or frozen.

Remove the bay leaf before serving.  Reheat if necessary.

Cook hot dogs.  Coney I-Lander cooks them on a flat top over low heat.  You can do the same thing in a pan.

How to construct a Coney:  A couple key ingredients to Coney I-Lander Coneys are steamed buns and shredded American cheese.  Take a steamed bun and add a little mustard.  Add a hot dog.  Add about 2 slotted spoonfuls of chili.  Add cheese, top with finely chopped onion and paprika.

Frito Pie:  A handful of original Fritos, top with chili, shredded American cheese, onions and paprika.

Cincinnati 3-way:  Cooked angel hair pasta, topped with chili, shredded American cheese, onions, paprika.