Dicks Coney Sauce Food

KEN'S FAMOUS CONEY SAUCE

Steps:

• Over medium heat combine the tomato puree, sugar and one-half of the chili powder.
• Brown the hamburger in a large skillet, crumbling it with a spatula while cooking.
• Once the hamburger is browned evenly, reduce the heat to medium low.
• Now comes the first of two critical steps in making a great coney sauce. The hamburger needs to be crumbled into extremely fine particles; the finer the better.
• Pampered Chef makes a tool for chopping hamburger into fine particles that I use. It requires a lot of effort and time but I cannot overstress the importance of getting the hamburger particles as small as you can.
• I have been tempted to put the cooked hamburger into a food processor but I am not sure if a food processor is appropriate for use on meat. I usually move small amounts of hamburger to the center of the skillet and take out my frustrations on it with my Pampered Chef tool adding the hamburger to the sauce as I go.
• While I am cooking the hamburger, I slowly add the rest of the chili sauce a little at a time. This is the second of two critical steps. It is important to get a balance between the sweetness of the sugar and the tang of the chili sauce.
• For a sauce to be truly good you should be able to taste both the sweet and tangy at the same time with neither overpowering the other. You should have a lingering taste of chili with just a hint of sweetness. It is important to frequently taste the sauce, as balance is critical.
• After making it for many years you will be able to pretty much tell how far along the sauce is by the color; the sauce will start to take on a rich dark red color from the dark chili powder when you are nearing completion.
• All this sounds like a lot of work, and it is. But the outcome is worth it. Rest assured that if you follow my directions you will be treated with a sauce that some day will come to be known as Sam's, Jane's or maybe if your name happens to be Richard - Dick's Famous Coney Sauce.

DICK'S CONEY SAUCE

Steps:

• In a medium size saucepan, combine ground beef, tomato puree and ketchup until ground beef is well broken up and puree and ketchup is well blended inches.
• In a food processer, liquify green peppers and onions, then add an equal amount of water as liquified blend. Blend together. Add to ground beef mixture.
• Add the sugar, salt, pepper and chili powder.
• Start cooking on high, stirring constantly, till ground beef is cooked. Then reduce heat to medium/low, stirring often, and cook until desired thickness for chili/coney sauce. Probably around 30-45 minutes.
• Serve on your favorite hot dogs. My personal favorites are Nathans.

GORDY'S CONEY RECIPE

Steps:

• For the coney sauce: In a large pan, brown the ground beef, then discard excess grease. Add beef to a stockpot or crockpot and set to low heat. Add chili powder, salt, pepper, garlic and onion powders, paprika, cayenne and 1 cup water to the pot and mix together. Cook on low, stirring occasionally and stirring in more water 1/4 cup at a time as necessary, until you achieve your desired consistency, 4 to 6 hours.
• For the coney: Heat the oil in a deep-fryer to 375 degrees F or heat a grill to 425 degrees F. Cook the wiener until the natural casing gives you a nice "snap."
• Apply yellow mustard to the inside of the hot dog bun. Add wiener to the bun. Add coney sauce and top with onions.

ORIGINAL GREEK CONEY SAUCE

Steps:

• PREPARATION:.
• To get the right consistency, cover the meat with water and soak, in the fridge, for 2 hours.
• Then take a fork and break up any remaining chunks.
• Drain the water and go on to browning.
• You will have some water while browning but it will slowly steam off.
• Brown beef, onion and shortening.
• Add remaining ingredients.
• Simmer for 2 hours.
• You may have to add some water.

DOG N' SUDS CONEY SAUCE

Steps:

• In a salted skillet, brown ground beef with onion over medium heat, breaking up meat with a fork to crumble it fine.
• Drain off fat.
• Add remaining ingredients, except catsup.
• Mix well, then add enough catsup to keep mixture loose.
• Simmer, partially covered, 1 hour, adding catsup as needed.

CANTON ARCADE MARKET CONEY SAUCE

Steps:

• Brown the beef in an 8-quart non-reactive cooking pot, mashing chunks into fine pieces. Drain off fat.
• Reduce heat to medium and stir in chili powder. Add tomato puree and stir.
• Reduce heat to low and stir in the sugar. Simmer over low for 30 minutes.
• Serve with mustard and onions.
• Steam the buns, enough for 6 pounds of hot dogs.
• This sauce freezes well.

BASIC CONEY SAUCE

Steps:

• In a large cooking pot, brown the ground chuck and the onion over medium heat, just until the meat is no longer pink. Pour off the fat as best as you can.
• Stir in the chili powder and allow to simmer on low heat for about five minutes.
• Add remaining ingredients and allow to simmer on very low heat, covered, for 2 hours.
• Serve with onions, mustard, relish, and any kind of hot dogs on steamed buns. I like to toss the hot dogs into the sauce for about ten minutes to cook them.
• NOTE: A good way to steam hot dog buns is to put 4 or 5 buns into a gallon zip-lock bag, flip in about 2 teaspoons of tap water with your fingers and, (not sealing the bag completely), microwave it on the defrost mode for one minute.

ONE-AND-ONLY CONEY SAUCE

Steps:

• Brown meat very well in 10-inch skillet. Drain fat.
• Add remaining ingredients, except flour and 1/4 cup water, to meat. Gently simmer 1/2 hour.
• Pour into blender. Blend until semi-smooth. Return to pan.
• If thicker sauce is desired, mix 2 tablespoons flour with 1/4 cup water. Add to meat mixture, or leave out for thinner sauce.
• Cook until desired consistency is achieved.
• Pour over steamed hot dogs or loose, cooked ground round heaped into hot dog buns.