Okay, I’ll be honest, the last time I had a Coney Dog was in a small town in West Central Illinois a looooong time ago, but I remember it being good. A few years ago I tried making it from scratch and it was great…but of course I didn’t write down what I did. So, I decided to try round 2 and I’m really happy with the results! So here we go!
Servings – 6 to 8 depending on how much coney sauce you pile on your hotdog.
- 1/2 lb ground beef (we used 93% lean)
- 1/4 cup diced minced onion
- 2 tsp olive oil
- 8 ounce can tomato sauce
- 1 clove garlic, minced
- 1 Tbsp brown sugar
- 1 tsp cumin
- 2 tsp chili powder
- 2 tsp Worcestershire sauce
- 2 tsp yellow mustard
- 1/4 tsp celery seed
- 1/2 tsp salt
- Fresh crack black pepper
- 6 – 8 hotdogs
- 6 – 8 hotdog buns
- For optional toppings: diced white onion, yellow mustard
- In a medium sized pan over medium heat, heat up the 2 teaspoons of olive oil. Once hot add onions, and cook to soft and translucent, 3 to 5 mins.
- Add minced garlic and cook for 1 minute more.
- Add the ground beef, breaking up as it cooks till not longer pink.
- Add the rest of the ingredients and simmer for 20 minutes.