coney island hot dog chili sauce

[devonsmom]

 1 pound ground beef

     1 cup water

     1 onion*, finely chopped

     2 tablespoons prepared mustard

     2 tablespoons cider vinegar

     2 tablespoons white sugar

     2 teaspoons Worcestershire sauce

     ¼ teaspoon celery seed

     ¼ teaspoon hot pepper sauce

     1 teaspoon garlic salt

     ¼ cup tomato sauce

     ¼ cup ketchup

In a large 4-quart pot over medium high heat, combine water, ground beef and onion; cook 10-15 minutes, or until meat is well browned. Be sure to crumble meat to a fine texture with a fork or spatula, drain excess fat and water (if necessary).

Stir in the mustard, vinegar, sugar, Worcestershire sauce, celery seed, hot pepper sauce, garlic salt, tomato sauce and ketchup. Mix well, reduce heat to low and simmer, uncovered, for 35 to 40 minutes

 

version number two

1 pound lean ground beef 1 large white onion diced fine 1/4 cup barbecue sauce (I use Bull's Eye Original Western) 1/4 cup tomato sauce

2 tablespoons chili powder 1/2 teaspoon cumin 1/2 teaspoon ground black pepper 1/2 clove garlic, minced fine

Procedure In frying pan, brown meat until no longer red. Break up into very small pieces. Skim off most of the fat. Add onions and garlic, cook until onions are transparent. Add other ingredients and simmer while stirring. May add a little water if sauce too thick when cooking but the finished sauce should be almost dry. Taste sauce. Chili pungemncy should be present but not too hot. The finished sauce need to have a bit of a bite but mostly flavor to meld with the mustard, onions and grilled hot dog. Assemble you Coney Island following the directions for the Traditional Coney Island at the top of this page. Sauce will keep for a week in a covered container in the refrigerator

 

 

from my sil in ny

2 lbs. lean ground beef
4 medium onions, chopped
1/2 Tblspn garlic powder
1-1/2 Tblspn white vinegar
4 Tblspn chili powder
1/4 teaspn cinnamon
1/2 teaspn red pepper
1/4 teaspn cumin
1 teaspn salt
1 teaspn alspice
2 dashes Worcestershire sauce
6 oz tomato paste
1 quart water

This recipe is for the sauce that is one of several condiments that make a right and proper Coney Island hot dog.

Brown the ground beef and drain. Run it through a food processor for a finer texture, if you choose. It seems to go farther that way. Save time by mincing the onions in a processor also, as it cooks down to nothing in the sauce. In a small dutch oven combine all ingredients and simmer. The original recipe says simmer for 3 to 4 hours. I've found that about 2 hours is plenty of time. That's all there is to it. Makes about 10 cups of sauce. A cup of sauce makes about eight hot dogs.

CONEY ISLAND HOT DOG correct creation procedure:
Place a hot hotdog in a warm fresh bun. Spread about a heaping tablespoon of coney sauce beside the full length of the dog, then do the same with an equal amount of chopped onion. Squirt a line of yellow mustard along the full length. Top with two shakes of salt.