Ingredients

We're not talking chili dogs here. A Coney Island Hot Dog has a unique flavor.

2 lbs. lean ground beef
4 medium onions, chopped
shopping list
1/2 Tblspn garlic powder shopping list
1-1/2 Tblspn white vinegar shopping list
4 Tblspn chili powder shopping list
1/4 teaspn cinnamon shopping list
1/2 teaspn red pepper shopping list
1/4 teaspn cumin shopping list
1 teaspn salt shopping list
1 teaspn alspice shopping list
2 dashes worcestershire sauce shopping list
6 oz tomato paste shopping list
1 quart water

Instructions

This recipe is for the sauce that is one of several condiments that make a right and proper Coney Island hot dog. (see below)
Brown the ground beef and drain. Run it through a food processor for a finer texture, if you choose. It seems to go farther that way. Save time by mincing the onions in a processor also, as it cooks down to nothing in the sauce. In a small dutch oven combine all ingredients and simmer. The original recipe says simmer for 3 to 4 hours. I've found that about 2 hours is plenty of time. That's all there is to it. Makes about 10 cups of sauce. A cup of sauce makes about eight hot dogs.
CONEY ISLAND HOT DOG correct creation procedure:
Place a hot hotdog in a warm fresh bun. Spread about a heaping tablespoon of coney sauce beside the full length of the dog, then do the same with an equal amount of chopped onion. Squirt a line of yellow mustard along the full length. Top with two shakes of salt.

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