Place the hamburger and onion a heavy skillet and brown. Add water and remaining ingredients.
Stir mixture and bring it to a boil.
Reduce heat and simmer for 45 minutes stirring occasionally.
The finished consistency should be more on the thicker side not thin.
Add a boiled hot dog (I like the cheap ones) to a steamed bun, (I like the New England hot dog rolls) add mustard, coney island sauce, chopped onions and a sprinkle of celery salt and ENJOY!
o taste.
For the Coney Island Chili Dog, brown the ground
Cook the onions in butter until soft and translucent.
Stir in hamburger, salt, paprika and chili powder. Cook this over medium beat until browned.
Blend in ketchup and simmer for 20-30 minutes and get all of those flavors happy.
Add water by the tablespoons if necessary to thin the mixture.
Garnish with left over onion, shredded cheese - I recommend a cheddar blend, and any other hot dog fixings you prefer. Or simply enjoy this coney sauce all by itself. After this, you'll have a hard time returning to chili dogs.
Brown ground beef in a skillet, adding onions halfway through. Add minced garlic when meat is nearly done.
Add remaining ingredients; stir well to combine. Simmer over low heat 15 minutes.
Serve over hot dogs, Coney Island style! Top with shredded sharp cheddar if desired.
Cook meat and onion until red is out of meat.
Add salt and pepper, tomato sauce and chili powder; simmer 10 minutes.
This recipe can be cut in half for a smaller amount.
Add ground chuck,chili powder,cumin, salt and pepper to cooking pan amd cook on medium high heat. Put the hot dogs in a food processor ond pulse to a fine texture. When the chuck is no longer pink add the hot dog mixture and the tomato sauce.and simmer for about 30 minutes. You might not need to use all of the tomato sauce. I use the tomato sauce so the coney sauce doesnt become crumbly.
In a large skillet over medium high heat, saute the ground beef and onion for 5 to 10 minutes, or until meat is well browned. Crumble meat to a fine texture with a fork, if necessary; drain excess fat.
Stir in the mustard, vinegar, sugar, water, Worcestershire sauce, celery seed, hot pepper sauce and ketchup. Mix well reduce heat to low and simmer, uncovered, for 35 to 40 minutes.
Brown chopped meat and onion in oil.
Drain.
Add chili sauce, paprika, salt, pepper and water.
Simmer until thick.
Saute onion, beef and celery in margarine for 10 minutes. Stir in tomato sauce, brown sugar and spices.
Cover and bring to a boil.
Reduce heat and simmer 20 minutes to blend flavors.
Add to hot dogs.
Sauce may be frozen.
hick of a sauce) As an option because sauce too spicy I
Coat a skillet with butter or margarine and add the hamburger. Allow hamburger to reach room temperature so that you can easily crumble into small bits.
Brown slowly over medium heat.
Add 1/2 cup water, the onions, garlic powder to taste, tomato sauce, the chili powder and the salt.
Simmer over low heat for 10 to 15 minutes.
Use as sauce for hot dogs.
Brown
ground
beef.
Cook
slowly,
breaking up with a fork until very fine.
Add remaining ingredients and simmer 10 minutes, thin with more water if necessary or if too thin cook a few minutes longer.
Makes sauce for 12 hot dogs.
Brown hamburger and add pickles, onion, catsup and Tabasco sauce.
Heat through.
Makes enough for two pounds of hot dogs.
Brown beef slowly, breaking with fork until very fine.
Add water, onion, garlic, tomato sauce, chili powder, cumin and salt and simmer over low heat about 10 minutes or until mixture is well blended.
Serve over hot dogs.
Brown beef, onions, and garlic in large skillet.
Stir in remaining ingredients.
Simmer, uncovered 10-15 minutes.
Spoon sauce over cooked hot dogs (in buns) with any (or all!) of your other favorite hot dog toppings (sauerkraut, chopped onion, ketchup, mustard, pickle relish, melted American or cheddar cheese).
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
FOR THE CHILI SAUCE: In large kettle, over medium
Brown the ground beef and season with onion powder, chili powder, cumin salt and pepper.
Stir in the mustard, hot sauce, tomato sauce and sliced hot dogs.
Spread in a greased large pie plate; stir in half of the cheese.
Beat the eggs well; whisk in the mayonnaise then the cream. Beat well until smooth. Stir in the remaining cheese.
Pour over the meat mixture and spread evenly. Bake at 350\u00b0 30-35 minutes.
Let stand 10 minutes before cutting.
In a 4 quart sauce pan brown diced chuck steak