Ingredients Jump to Instructions ↓

  1. 2 lbs. lean ground beef

  2. 4 medium onions , chopped

  3. 1/2 Tblspn garlic powder

  4. 1-1/2 Tblspn white vinegar

  5. 4 Tblspn chili powder

  6. 1/4 teaspn cinnamon

  7. 1/2 teaspn red pepper

  8. 1/4 teaspn cumin

  9. 1 teaspn salt

  10. 1 teaspn alspice

  11. 2 dashes worcestershire sauce

  12. 6 oz tomato paste

  13. 1 quart water

Instructions Jump to Ingredients ↑

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

  2. 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.

  3. CONEY ISLAND HOT DOG correct creation procedure:

  4. 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.


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