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

1/4 - 1/2 cup rendered beef suet or pork lard
1/2 pound beef kidney, ground
1/2 pound beef heart, ground
2 pounds beef chuck, ground
1 large yellow onion, finely diced
4 tablespoons smoked paprika
3 tablespoons ancho chile powder
3 tablespoons dried greek oregano
3 tablespoons dried mustard powder
2 cups tomato sauce
1/4 cup roasted garlic puree
sea salt, to taste
clancy's fancy hot sauce, or similar, to taste
1/2 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 ground beef kidney. Using a slotted spoon, brown the ground kidney in the fat stirring occasionally breaking up the meat into individual grains. Remove the meat from the pan leaving the fat and repeat with the ground heart followed by the beef, reserve all.

Add the onions to the remaining fat stirring frequently, until the onions are soft and browned around the edges, about 8 minutes. Stir in the smoked paprika, ancho chile powder, oregano, mustard powder 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 tomato sauce and roasted garlic puree scraping the pan bottom to bring up those luscious browned kulinary kibbles-n-bits.

Add the reserved browned meats and as soon as the liquid boils, reduce the heat to low and simmer, stirring occasionally, until the meat sauce is deep rust color and has thickened slightly, about 1 hour. If the sauce seems to dry add a bit more of the suet. 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 flint style is more akin to a meat topping and is classically on the dry side.  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.)