This coney sauce recipe is the kind of old-fashioned hot dog sauce I grew up loving. It’s made with finely crumbled ground beef, tomato paste, a few pantry seasonings, and just enough sweetness to give it that classic drive-in taste. The sauce cooks down thick and spoonable, so it sits right on top of your hot dog with your favorite toppings, just like a good coney dog sauce should.
Growing up in Indiana, we had a little drive-up restaurant called the Brown House, and, friend, they made the best coney dogs. My family would pull in, order a sackful of them with mustard and onions, and enjoy one of those simple meals that creates memories. Later on, I wanted to make that same old-fashioned flavor of coney dog sauce at home. This easy recipe brings back that Brown House taste with everyday ingredients you can grab at the grocery store.
Main Ingredients
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, jump to the recipe card.
Helpful Ingredient Tips
- Ground beef: I usually buy 85% to 90% lean ground beef for this recipe. It has enough fat for good flavor without leaving the sauce greasy.
- Onion: Mince the onion very finely so it nearly melts into the sauce as it cooks.
- Paprika: Regular paprika provides a gentle flavor without adding heat.
- Chili powder: Look for a mild American-style chili powder blend instead of pure ground chile pepper. It gives the sauce plenty of flavor without making it overly spicy.
- Cinnamon: It may sound unusual, but it gives the sauce its classic old-fashioned flavor.
- Tomato paste: A standard 12-ounce can works perfectly. Tomato paste creates the thick, rich texture that helps the sauce cling to the hot dogs instead of running off the bun.
How To Make Coney Sauce Recipe
This recipe takes a little time to simmer, but the steps are simple, and most of the cooking happens while you do something else.
Steps 1 and 2: Add the water and raw ground beef to a medium saucepan, stirring well to break the meat into very small crumbles. Bring it to a boil, then reduce the heat to medium and let it simmer for 3 minutes.
Drain the beef through a fine mesh strainer and return it to the saucepan.
Step 3: Add the onion, paprika, sage, onion powder, chili powder, sugar, cinnamon, salt, pepper, tomato paste, and water. Stir until everything is well combined.
Step 4: Reduce the heat to low and simmer uncovered for 1 hour, stirring every 15 minutes so nothing sticks to the bottom of the pan. If the sauce seems a little thick near the end of cooking, stir in a splash of water until it reaches the consistency you like.
Tip: Breaking the raw beef apart while it cooks in the water is the easiest way to create the fine texture that makes this sauce different from regular chili. Taking a few extra minutes at the beginning makes all the difference.
What’s the difference between coney sauce and hot dog chili?
Both are meat sauces that taste great on hot dogs, but they’re not quite the same thing. Coney sauce is made to be a topping, so it has a finer texture that spreads easily over the hot dog and bun. It’s also traditionally bean-free. Hot dog chili or regular chili is often thicker and chunkier, making it hearty enough to serve as a meal on its own. If that’s what you’re after, my Texas Roadhouse chili recipe is a great option with a rich, beefy texture that’s perfect for serving with cornbread or crackers.
Can you make coney sauce in the slow cooker?
Absolutely! If I’m making this for a cookout or family gathering, I almost always use the slow cooker to keep things easy. Start by boiling and draining the ground beef as directed, then stir in the remaining ingredients and cook on LOW for 2 hours. Once it’s done, you can leave it on the warm setting.
Variations
- If you like your Coney Island sauce a little thinner, stir in a little extra water during the last few minutes of cooking until it reaches the consistency you like.
- If you want additional spice, adjust with a little more chili powder right before serving. Taste as you go, so it does not become too strong.
Make Ahead Tips
- I often make it the day before and keep it in the refrigerator until I’m ready to serve.
- When it’s time to eat, simply warm it on the stovetop or in a slow cooker on LOW.
- If you’re feeding a crowd, pair it with crockpot hot dogs so everything stays warm and ready while you spend time enjoying your guests instead of standing in the kitchen.
Coney Sauce Recipe
Ingredients
- 1 ½ pounds ground beef
- 6 cups water
- ⅔ cup onion, minced
- 1 tablespoon paprika
- ¼ teaspoon ground sage
- ½ teaspoon onion powder
- 1 tablespoon chili powder, mild
- 4 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 12 ounces tomato paste, canned
- 2 cups water, more if you want a thinner coney sauce, but wait until its almost done cooking before thinning it out if needed
Instructions
Boil the Ground Beef
- In a medium saucepan, add the water and stir in the raw ground beef. Stir well to break the beef into very fine crumbles.6 cups water, 1 ½ pounds ground beef
- Bring the pan of water to a boil. Once it boils, turn down to medium and simmer for 3 minutes.
Drain and Return
- Drain the beef using a fine mesh strainer to remove water.
- Return the drained beef to the saucepan.
Add Remaining Ingredients
- Stir in the chopped onion, paprika, sage, onion powder, chili powder, sugar, cinnamon, salt, pepper, tomato paste and water.⅔ cup onion, 1 tablespoon paprika, ¼ teaspoon ground sage, ½ teaspoon onion powder, 1 tablespoon chili powder, 4 tablespoons granulated sugar, 1 teaspoon ground cinnamon, ½ teaspoon salt, ½ teaspoon ground black pepper, 12 ounces tomato paste, 2 cups water
- Mix well until everything is fully combined.
Simmer the Sauce:
- Reduce heat to low and let the mixture simmer uncovered for 1 hour. Stir every 15 minutes to prevent sticking or burning. You could also put the coney sauce in a slow cooker and cook on LOW for 2 hours instead. I like to do this if we are serving the sauce to a large group. Tip: If the sauce seems thick after cooking, add a few tablespoons of water, until it reaches the right consistency.
Gina’s Notes and Tips
Storage and Reheating
- Refrigerator: Store cooled sauce in an airtight container for 3 to 4 days.
- Freezer: Place cooled sauce in freezer-safe containers or bags. Label and freeze for up to 3 months.
- Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. For quick reheating, microwave in 1-minute intervals, stirring between each interval. If serving guests, keep the sauce warm in a slow cooker on LOW.
Tried this recipe?
Please consider Leaving a Review!Hospitality with Coney Sauce Recipe
Why not turn this coney sauce into a simple game-day hot dog party? Invite a family from church, a neighbor, or a coworker over to watch the game, then set out a slow cooker of warm coney sauce with hot dogs, buns, homemade yellow mustard, chopped onions, shredded cheese, and a few simple sides like classic macaroni salad with cheese. There’s no need for elaborate decorations or an impressive spread, just good food, a welcoming atmosphere, and time spent together cheering on your favorite team. Jesus often shared meals with others, using the table as a place for fellowship and friendship, and your own table can become a place where relationships are strengthened as well. Sometimes the most memorable gatherings are the ones that make space for connection, laughter, and community around an easy meal.
