From Show #206N - Flint and Detroit Inspired Coney Dogs 

Ingredients:

1/4 - 1/2 cup rendered beef suet or pork lard
3 pounds ground beef chuck
3 medium yellow onions, chopped fine
4 tablespoons ancho chili powder, or to taste
1 teaspoon aji amarillo chile powder, or to taste
1 tablespoon cumin powder, or to taste
4 teaspoons dried greek oregano, or to taste
3 teaspoons cinnamon, ground, or to taste
1 teaspoon allspice powder, or to taste
4 teaspoons cocoa powder, or to taste
1 teaspoon black pepper, or to taste
2-4 tablespoons sea salt, or to taste
4 cups beef broth or chicken
4 tablespoons apple cider vinegar, preferably from michigan
4 teaspoons maple sugar, preferably from michigan
1/2 cup roasted garlic puree, see recipe
4 cups tomato sauce
clancy's fancy hot sauce, or similar, to taste
1/2 -1  cup cracker meal, or to taste, optional

Directions:

In a large heavy bottomed cast iron dutch oven or similar (with a snug fitting lid) over high heat add the suet. When when the fat starts to smoke add the beef.  Using a slotted spoon, brown the meat in the fat stirring occasionally breaking up the meat into individual grains. 

Remove the meat from the pan leaving the fat and add the onions stirring frequently, until the onions are soft and browned around the edges, about 8 minutes. Stir in the ancho and aji chili powders, cumin, oregano, cinnamon, allspice, cocoa, black pepper, and the salt. Cook, stirring constantly in the fat with the onions, until the spices are fragrant, about 30 seconds or so.

Stir in the broth, vinegar, maple sugar, roasted garlic puree and tomato sauce, scraping the pan bottom to bring up those luscious browned kulinary kibbles-n-bits.

Add the reserved browned beef (and any accumulated juices) and as soon as the liquid boils, reduce the heat to medium-low and simmer, stirring occasionally, until the chili sauce is deep rust and has thickened slightly, about 1 hour. Adjust the seasonings, adding salt and hot pepper sauce to taste.

If after the hour simmering time the meat sauce seems too soupy add a bit of the cracker meal to dry out the sauce a bit.  Keep in mind the detroit style is more of a sauce and should be a bit loose.  this addition is yet another one of the "secret" ingredients that have been attributed to the michigan coney island sauces.

(The chili can be refrigerated in an airtight container for up to 3 days. Bring to a simmer over medium-low heat before serving.)