It's all opinion no matter who wrote it. I can't really judge it unless I'd taste theirs first. New Castle Chili is well known nationwide. And again, which is best is subjective, like the College Football Playoffs. Let me ask you this, do the Detroit chilidogs have beans in their sauce? Just curious.
jesus, this is a whole thing lol. i just looked it up. all these variations..
Detroit style[edit]
Competing neighboring Coney restaurants in Detroit. The American Coney Island (right) was founded by Greek immigrant Constantine "Gust" Keros. Gust brought his brother over from Greece and helped him open the Lafayette Coney Island (left) restaurant next door.
[9]
In Detroit, historically many Greek and Macedonian immigrants operated Coney islands, or restaurants serving Detroit Coney dogs. By 1975 many Albanians began operating them as well.
[15] The Greeks established Onassis Coney Island, which has closed. Greek immigrants established the Coney chains Kerby's Koney Island, Leo's Coney Island, and
National Coney Island during the 1960s and early 1970s. All three chains sell some Greek food items with Coney dogs. Detroit style sauce is a bean-less chili sauce, differing from the chili dogs they offer only in the lack of beans. National has most of its restaurants on the east side of the city, and Kerby's and Leo's have the bulk of their restaurants on the west side of the Detroit area.
[16]
Flint style
A Flint-style coney (with dry coney sauce) at Rio's Coney Island in Flint
Flint style is characterized by a dry hot dog topping made with a base of ground beef heart, which is ground to a consistency of fine-
ground beef.
[17] Some assert that in order to be an "authentic" Flint coney, the hot dog must be a
Koegel coney and the sauce by Angelo's, which opened in 1949.
[11][18] However, the sauce was originally developed by a Macedonian in 1924, Simion P. (Sam) Brayan, for his
Flint's Original Coney Island restaurant.[
citation needed] Brayan was the one who contracted with Koegel Meat Company to make the coney they still make today, also contracting with
Abbott's Meat to provide the fine-grind beef heart sauce base. Abbott's still makes Brayan's 1924 sauce base available to restaurants and the public through the
Koegel Meat Company and Abbott's Meats. Restaurants then add chopped onions sautéed in beef tallow, along with their own spice mix and other ingredients, to Abbott's sauce base to make their sauce.
[17]
Popular folklore perpetuates a legend that a Flint coney sauce recipe containing ground beef and ground hot dogs is the "original" Flint Coney sauce recipe. Variations on this story include either that a relative of the storyteller knew or worked with the former owner of Flint's Original and received the recipe from them,
[19] or that the wife of the owner of Flint's Original allowed the publication of the recipe in the Flint Journal after his death.
[20] Ron Krueger, longtime food writer of the Flint Journal, included it in a collection of recipes from the newspaper but without a cited source, unlike the rest of the recipes in the collection.
[21] When asked about this Mr. Krueger replied, "That recipe appeared in The Journal several times over the years. [I don't] think I ever saw it in the context of a story or ever saw any attribution. It always included the word 'original' in the title, but anybody who knows anything knows otherwise."
[22] As to the second story, of Brayan's wife later allowing the publication of the recipe, Velicia Brayan died in 1976, while Simion Brayan lived until the age of 100 and died in 1990. The actual source of this recipe appears to be an earlier Flint Journal Food Editor, Joy Gallagher, who included the recipe in her column of May 23, 1978. In that column she stated she had included the recipe in an even earlier column. Her apparent source was "a woman who said she was the wife of a chef at the original Coney Island, and that she copied the recipe from his personal recipe book." Gallagher stated "I believe her". However, Gallagher also wrote, "I'm not making any claims". In the same column she also included a second recipe that used beef heart, which she wrote "came to me recently from a reader who swears it is the sauce served at Angelo's." The folklore has mixed the supposed sources of the two recipes in this column from Gallagher, with people claiming the ground hot dog recipe is reportedly from Angelo's.
[23] In his column published in the Flint Journal on April 18, 1995, Food Editor Ron Krueger reported taking Gallagher's ground hot dog recipe directly to Angelo's co-owner Tom V. Branoff, who refuted the recipe line-by-line. Gallagher's pre-1978 column is still being researched.
[24]
Jackson style
Jackson style uses a topping of either ground beef or ground beef heart, onions and spices. This meat sauce is applied on a hot dog in a steamed bun and then topped with diced or chopped onions and a stripe of mustard. The Jackson style was late to the usage of beef heart in the sauce, using ground beef prior to converting to ground beef heart in the early 1940s.
[25]
Kalamazoo style
Coney Island Kalamazoo was founded in 1915, and is the longest continuously operated Coney Island in the state. Their coney island is made up of a topping made from their own recipe served on a
Koegel's Skinless Frankfurter. Koegel's was not founded until 1916, and it's unknown which hot dog Coney Island Kalamazoo used prior to the Skinless Frankfurter's development.
A Flint-style coney (with dry coney sauce) at Rio's Coney Island in Flint
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