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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.

Old-Fashioned Coney Dog Sauce

Print Recipe
This coney sauce recipe is a hearty, bean-free hot dog topping made with ground beef, paprika, sage, and a touch of cinnamon for authentic flavor. Simmered low and slow for richness, it’s easy to prepare on the stovetop or in a crockpot. Perfect for casual cookouts, game nights, or anytime you want classic comfort food.
Course Appetizer, Dinner, Lunch
Cuisine American
Diet Halal, Kosher
Keyword beef, comfort food, hearty, slow-cooked
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.
    6 cups water, 1 ½ pounds ground beef
    A white ladle holds cooked ground beef above a pot filled with brown, simmering liquid on a stove.
  • 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.
    Cooked ground beef is draining in a metal strainer placed over a black pot on a stovetop. Red-handled tongs rest on the edge of the strainer. The kitchen counter and part of the stove are visible.
  • 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
    Overhead view of a pot on a stove containing ground meat, chopped onions, tomato paste, sugar, and a variety of colorful spices, all unmixed and ready to be cooked together.
  • 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.
    A blue pot filled with thick, hearty chili sits on a red and white striped towel. A wooden spoon rests inside the pot, coated with chili. The background is bright and clean.

Notes

Tips For Recipe Success

  • Break the beef into the water as it heats so it cooks into fine crumbles — the classic coney texture.
  • Stir every 15 minutes during the simmer so nothing sticks to the pan.
  • Adjust thickness in the last 10 minutes with a splash of water until the sauce is spoonable but clings to a hot dog.
  • Taste and adjust the seasoning right before serving. A little extra chili powder or salt can brighten the flavor.
  • For gatherings, keep the sauce in a crockpot on LOW so guests can build their own plates.

Storage and Reheating

  • Room Temperature: Don’t leave coney sauce sitting out for more than 2 hours at room temperature. If you’re serving buffet-style, keep it warm in a crockpot on LOW so it stays safe and delicious.
  • Fridge: Let the sauce cool completely before transferring it to an airtight container. Store in the refrigerator for 3–4 days. Stir before reheating, as the spices can settle a bit.
  • Freezer: Portion cooled sauce into freezer-safe bags or containers. Label with the date and freeze for up to 3 months. To thaw, place in the fridge overnight, then reheat before serving.
  • Reheat: Warm gently on the stovetop over medium-low heat, stirring occasionally to keep the sauce smooth. You can also reheat in the microwave in 1-minute intervals, stirring in between. For parties or game day, place the sauce in a crockpot on LOW to keep it warm for hours without drying out.
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