What exactly is Coney Sauce and have you ever made it?

[powellrj]

Around here we call them spanish hot dogs just to confuse people even more! What is even better is a slaw dog, a spanish hot dog with cole slaw on top!

 

[Colleen27]

I sometimes make my own chili sauce, no tomato. I use some really good quality ground beef, maybe a bit of onion, chili powder, garlic powder, salt... saute with plenty of oil, low temp... don't rush it... you don't want it like browned and crispy!!!! Add a bit of water, and maybe even some fine cornmeal or any other starch to add filler and thicken... and break it down as smooth as possible in your skillet. Or simply zap for just a moment in the blender when done.

I've done that too... Super finely ground beef, oil, cumin, minced onion, garlic, salt, and masa to thicken it a bit. But it isn't quite right. I'm not sure if it is the lack of organ meat (BTW, beef heart really isn't bad - a neighbor brought some over when he cooked one whole and it was quite enjoyable, you just have to get past thinking about what is is... but really, doesn't all meat require that to some degree?), or the absence of some of the more science-experiment ingredients like "textured soy protein", or if I just don't have the spice blend quite right but National brand is just better than homemade.

 

[Ladygoldenhair]

Coney sauce is just chili, right? We are Skyline chili folk. I'll have to have my mom ship me some when we move South!

This is what we had in Cincinnati on coney dogs. I make my own with a recipe from online. Maybe it is skyline chili, or Cincinnati chili. I just reduce the water by one cup. The left over, I put in at freezer bags for special dog nights. It is fabulous!

It has a cinnamon, nutmeg lite touch to it which is different. The Chew just had this on last week.
In Cincinnati they put it on spaghetti.

 

[aaarcher86]

This is what we had in Cincinnati on coney dogs. I make my own with a recipe from online. Maybe it is skyline chili, or Cincinnati chili. I just reduce the water by one cup. The left over, I put in at freezer bags for special dog nights. It is fabulous!

It has a cinnamon, nutmeg lite touch to it which is different. The Chew just had this on last week.
In Cincinnati they put it on spaghetti.

I'm from Cincinnati - it's always hard deciding between coneys and a 3 way (spaghetti, chili, cheese). So good.

 

[ashmarie06]

I'm from Cincinnati - it's always hard deciding between coneys and a 3 way (spaghetti, chili, cheese). So good.

I'm from cincy too. It's most definitely my favorite food!

 

[stitch'sgirl]

Another Michigander weighing in..
Of course I can't find my recipe from from a Flint newspaper when I need it! But an interesting tip is to soak your ground beef in cold water for 30 minutes before you brown it. It breaks down into very fine bits. Amazing! I will keep looking for the recipe!

 

[Poohs Pal]

I am from Detroit, we invented the Coney Island hotdog. This is all you need to know. A coney dog is NOT the same as a chili dog.

Hotdog must be Dearborn Park or Koegel. Between the two, Koegel is the better choice. Purist say the wiener must be a natural casing hotdog, I tend to agree. Koegel's is called a 'Vienna'. If you don't want that snap while u eat feel free to get a skinless frank, I won't judge.

Coney sauce is beanless ground beef chili cooked thick. Just buy hormel beanless or hormel coney sauce in a can, either will work. Nathan's makes a good hotdog chili as well.

Okay, now you griddle the dogs. They should heat evenly and NOT get a charred edge on them. This is sacrilege, but I prefer to steam the dogs.

The bun should be warmed but not toasted. Bun the dog and then put a scoop of coney sauce on it.

Now put 2-3 lines of french's yellow mustard down the length of the dog on top of the chili. Do not use grey poop-on or spicy brown mustard. This is not the time to express your creativity. Choice of mustard is crucial here.

Next is about a tablespoon of fresh chopped white or yellow onion. Diced evenly about 3/16" (a little finer than 1/4"). You can add more onion but shouldn't add less. Onion should be on the sharp side, not like a vidalia.

There you are.

Exactly how this Michigan girl loves her dogs..... Better yet head over to the A&W in Flushing Michigan where they still serve the coney dogs the great A&W way. I also have been told that the A&W in Standish still have the great coney dogs... Never boil the dog you just ruin it....

 

[maslex]

Another Michigander weighing in..
Of course I can't find my recipe from from a Flint newspaper when I need it! But an interesting tip is to soak your ground beef in cold water for 30 minutes before you brown it. It breaks down into very fine bits. Amazing! I will keep looking for the recipe!

If you find the recipe, please share. Do you just throw the ground beef in a bowl with the water and let it be? Or do you put it in the water and start breaking it apart with like a fork or something.

 

[FormrCastMbr]

The trick to great fries is to fry them twice...I use directions from the internet but I cut up the potatoes and soak them in ice water first. Drain and dry then double fry. Salt after frying for the second time. A deep fryer is best.

 

[maslex]

Op here.

Well, went shopping today and I did not find any kind of "coney" sauce, whether it was canned or found by the hot dogs. Looks like I'll try a homemade recipe. I'll let ya know how they come out (one day this week).

 

[Wishing on a star]

Hey, that soaking in cold water may be a tip that I have needed for a long time! Bet that work for coneys, spaghetti sauce (when I don't do meatballs), DS would love some good sloppy joe's, etc....

 

[maslex]

Hey, that soaking in cold water may be a tip that I have needed for a long time! Bet that work for coneys, spaghetti sauce (when I don't do meatballs), DS would love some good sloppy joe's, etc....

I was thinking about using that trick for taco meat!!! My husband is always asking me why my hamburger never comes out like Taco Bell's. LOL Next time I make tacos I think I will have to soak the meat in water for a bit.

 

[FormrCastMbr]

You can just add water while the beef is cooking too. Maybe a half a cup per pound and keep stirring it then drain when done. It will be a finer consistency.

 

[Ladygoldenhair]

http://abc.go.com/shows/the-chew/recipes/cincinnati-chili-spaghetti-michael-symon

Michael Simons recipe on the Chew

This One I have used cocoa powder...I used a CPU of water and added another lb of beef. The water in the beef does break it down small. The extra water is why I add another lb of beef.
http://whatscookingamerica.net/Beef/CincinnatiChili.htm

Ingredients:

1 large onion, chopped
1 pound extra-lean ground beef (hamburger)
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon red (cayenne) pepper
1/2 teaspoon salt
1 1/2 tablespoons unsweetened cocoa or 1/2 ounce grated unsweetened chocolate
1 (15-ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1/2 cup water
1 (16-ounce) package uncooked dried spaghetti pasta
Toppings (see below)


Preparation:

In a large frying pan over medium-high heat, sauté onion, ground beef, garlic, and chili powder until ground beef is slightly cooked.

Add allspice, cinnamon, cumin, cayenne pepper, salt, unsweetened cocoa or chocolate, tomato sauce, Worcestershire sauce, cider vinegar, and water. Reduce heat to low and simmer, uncovered, 1 hour 30 minutes. Remove from heat.

Cook spaghetti according to package directions and transfer onto individual serving plates (small oval plates are traditional). Learn How To Cook Pasta Properly.

Ladle Cincinnati Chili mixture over the cooked spaghetti and serve with toppings of your choice.

Oyster crackers are served in a separate container on the side.

Toppings:
Oyster Crackers
Shredded Cheddar Cheese
Chopped Onion
Kidney Beans (16-ounce) can

Makes 6 to 8 servings.

 

[fabulousfive]

I'm from cincy too. It's most definitely my favorite food!

Love all the Cincy people on here!!!