For the Coney Sauce:
- 1 pound ground beef
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 6 ounce can tomato paste
- 2 cups water
- 2 teaspoons light brown sugar
- 1 tablespoon prepared yellow mustard
- 1 tablespoon dried onion flakes
- 2 teaspoons chili powder
- 1 teaspoon Worcesteshire sauce
- 1 teaspoon salt
- ½ teaspoon celery seed
- ½ teaspoon ground cumin
- ¼ teaspoon ground black pepper
For each hot dog:
- 1 hot dog bun, warmed
- 1 natural-casing beef and pork hot dog, grilled or boiled
- Squeeze of yellow mustard
- 2 tablespoons white onion, diced
- In a large skillet over medium heat, brown ground beef. Use a potato masher to break beef up into the smallest chunks possible. Halfway through cooking, add onions, and cook until onions begin to turn translucent. Add garlic, stir to combine, and cook for an additional minute.
- Add remaining ingredients, and stir well. Simmer uncovered for 15 minutes, or until sauce thickens. If sauce seems too “chunky,” transfer to a food processor and pulse in short one second bursts until chili reaches desired consistency.
- To serve, place a cooked hot dog on top of a steamed or heated bun. Ladle with a big coop of chili, and finish with yellow mustard and chopped onions.
Variation: Now that you’ve made your Coney Sauce, try a “Coney Loose Burger.” Top a hot dog bun with seasoned cooked ground beef instead of a hot dog, and finish as above with Coney Sauce, yellow mustard, and chopped onions.