The Coney

I know...it's just a chili dog...but get some satisfaction from making your own Coney sauce from scratch.


The Coney Sauce:
1  1/2 pounds ground chuck
1/3 cup finely diced onion
2 Tbl Ancho chili powder
1 tsp ground cumin
2 tsp salt
1 tsp black pepper
1 tsp sugar
1/2 tsp allspice
1/2 tsp celery salt
1 Tbl all purpose flour
8 ounces tomato sauce
1 cup chicken broth plus another 1/2 cup if you want a loose sauce

In a medium sauce pan, brown the ground beef and onion until the meat loses its color.  Drain and return to the stove.
With the mixture over medium heat, stir in the chili powder, cumin, salt, black pepper, sugar, allspice and celery salt.
Add the flour and cook for about 2 minutes.
Add the tomato sauce and one cup of the chicken broth, bring to a boil and then simmer for about 10 minutes.
Turn off the heat, let cool a bit and place 1 1/2 cups of the mixture into a blender and puree.
Return the mixture back to the pot and reheat if ready to serve.
This sauce is rather dry. Add the 1/2 cup of reserved chicken broth for a looser sauce.

The Coneys:
8 good quality natural casing franks
8 hot dog buns
Yellow mustard
Finely diced white onion
The Coney sauce
Steam, grill or boil your franks until done. We like the casings to split a bit.
Dress each dog in the bun with the sauce, a stripe of yellow mustard and as many diced onions as you wish.