Spicy Coney-Style Chili Spuds

Spicy Coney-Style Chili Spuds: A Family Favorite

Summer barbecues are a cherished tradition in my family, a time for laughter, good company, and, of course, delicious food. This year, I decided to elevate our usual barbecue fare with a dish that holds a special place in my heart: Spicy Coney-Style Chili Spuds. The recipe is a labor of love, a tweaked and perfected version of my father's favorite chili sauce from his beloved hot dog joint, Capitol Lunch, in New Britain, Connecticut. It's a taste of home, a reminder of family gatherings past, and a guaranteed crowd-pleaser at any summer celebration.

The chili sauce itself is an adventure in flavor. A rich blend of ground beef and lamb, simmered with a carefully measured mix of spices – cumin, chili powder, allspice, cloves, and a touch of cinnamon – creates a depth of flavor that's both savory and subtly sweet. The addition of cocoa powder might seem unusual, but trust me, it adds a wonderful richness that complements the other spices perfectly. The sauce is slow-cooked to perfection, allowing the flavors to meld and deepen, resulting in a thick, glossy consistency that's simply irresistible.

But the star of this dish isn't just the chili sauce; it's the perfectly grilled potatoes. Russet potatoes, baked indirectly over a hot grill, achieve that smoky, slightly charred flavor that makes them absolutely heavenly. The grilling method ensures that the potatoes remain tender inside while developing a delightful crust on the outside. Preparing the potatoes in advance allows you to focus on the grilling process and spend more quality time with your guests. Imagine the tantalizing aroma filling the air as the potatoes cook—a true symphony of summer smells.

The final touch? A generous sprinkle of crumbled feta cheese and fresh mint. The salty feta perfectly balances the richness of the chili sauce, while the fresh mint adds a delightful herbaceous note that brightens the entire dish. It’s a simple yet elegant presentation, perfectly embodying the spirit of effortless summer elegance.

More than just a recipe, this dish is a memory, a taste of nostalgia, and a testament to the power of family traditions. It's a dish that evokes the warmth of summer evenings, laughter echoing around the grill, and the satisfaction of sharing a delicious meal with loved ones. Each bite brings back memories of childhood, family gatherings, and the simple pleasures of life. The smoky potatoes, the rich chili sauce, and the vibrant toppings create a harmony of flavors that is truly unique and unforgettable.

So gather your family and friends, fire up the grill, and prepare for a culinary adventure. The Spicy Coney-Style Chili Spuds are more than just a meal; they're an experience. They're a taste of home, a celebration of family, and a reminder of the simple joys that make life worth living. Enjoy the process, savor each bite, and create new memories that will last a lifetime. This isn't just a recipe; it's a story waiting to be told and tasted.

Remember to adjust the spice level to your liking. Feel free to experiment with different herbs and spices to create your own unique twist on this classic dish. Perhaps you'll add a dash of your favorite hot sauce for an extra kick, or experiment with different cheeses to find your perfect complement. The possibilities are endless!

Step-by-step

• Make the chili sauce: Heat olive oil in a large Dutch oven over medium heat. Stir in onions and garlic, and saute, stirring frequently, until soft and translucent, about 3 minutes. Add ground beef and lamb and stir to break up meat. Season generously with salt and pepper, and saute, stirring frequently, until meat browns, about 10 minutes. Stir in chili powder, cocoa powder, cumin, allspice, cloves and cinnamon. Sauté over medium-high heat until fragrant and most of the liquid evaporates, about 5 minutes. Stir in ½ cup tomato paste and cook 1 minute more. Add beef broth, balsamic vinegar and Worcestershire sauce, and stir to combine. Simmer over low heat until mixture is thick and glossy but not completely dry, 35-40 minutes.
• Meanwhile, bring a large pot of salted water to a low boil. Add potatoes and simmer until they almost cooked through but still firm when pierced with a knife, 15-20 minutes. Transfer potatoes to a towel to drain. (This can be done up to 1 day ahead.)
• Heat grill to high and prepare for indirect cooking. If you're using a charcoal grill, once the coals are white hot, bank them on one side to create two cooking zones. If you're using a gas grill, use all the burners to heat the grill to high, then turn off one side of the burners before grilling.
• Brush potatoes with olive oil, season with salt and pepper, and wrap tightly in aluminum foil. Place foil packets on unlit side of grill and cover. Cook, turning halfway through, until potatoes are tender at the center and easily pierced with a knife, 35-40 minutes.
• To serve, split potatoes and fluff flesh with a fork. Spoon ½ cup chili sauce over each. Top with feta and mint, and season with salt and pepper.