Coney Island Hot Dog Sauce

Ingedients:

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

How to make it:

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.

Coney Island Hot Dogs