Coney Sauce Recipe

Two grilled hot dogs in buns topped with chili, shredded cheddar cheese, diced onions, and zigzags of yellow mustard, served on a white plate with a red-striped napkin and bowls of chili and cheese nearby.

This coney sauce recipe is rich, savory, and made with finely textured ground beef simmered with paprika, sage, chili powder, and a touch of cinnamon. The slow simmer creates a thick sauce that clings to every hot dog without being heavy. It is simple to make on the stovetop or in a slow cooker and is perfect for feeding family and friends. It also reheats beautifully, making it a great choice for easy entertaining.

Course Dinner, Lunch

Cuisine American

Keyword beef, hearty, sauce, topping

Prep Time 10

Cook Time 1 5

Total Time 1 15

Servings servings

Calories 189

Author Gina Dickson

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.

Notes

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.

Nutrition