Michigan Coney Sauce Recipe |
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Prep Time: 0 Minutes Cook Time: 3 Minutes |
Ready In: 3 Minutes Servings: 2 |
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About 1 and 1/2 cups generously sauces up 8 hot dogs. You can split the sauce into zip lock bags, squeeze out the air, and freeze. The sauce keeps very well in the freezer for up to a year. Ingredients:
3 lbs ground beef, ground very finely (sometimes called triple grind at meat markets or put yours in a food processor in small batches) |
1 (28 ounce) can tomato juice (good quality) |
6 tablespoons chili powder |
4 medium onions, very finely diced |
1 cup water |
1 1/2 teaspoons garlic powder |
1 teaspoon tabasco sauce |
1 teaspoon salt |
1 teaspoon black pepper |
Directions:
1. Brown beef and onions in the cup of water.
2. Add all other ingredients and bring to a boil.
3. Reduce to a simmer, uncovered, stirring occasionally, until thickâusually about 3 hours.
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