Chew this! Homemade Coney Sauce | New
Every once in a while I’ll post a recipe on my Facebook page and people will go wild. Some time ago someone asked me if I had a recipe for homemade coney sauce for coney dogs. I told them, yes! When I responded with my response, several people said they would like me to share this recipe with my reviewers and thought it would be a big hit, so here it is! I’ve always loved coney dogs, or chili dogs some people may call it, so this recipe is one of my favorites! When developing this recipe I wanted something that could be easily made, doubled or tripled in size if needed, and stored well when it came to leftovers. The first version of this recipe actually featured a can of refried beans. I wanted something to thicken the sauce and didn’t want to use your typical addition of flour and water or cornstarch, so I added a can of refried beans. The texture was great, but the flavor wasn’t really what I was looking for. However, I now recommend using a can of refried beans to thicken up your chili recipes! Forget about traditional thickening methods and give beans a try!
But back to the recipe at hand. I decided to take another route, after the refried bean trick and just try to thicken the sauce by bringing it to a boil and allowing it to cook for a while. The trick worked and it was absolutely perfect! Now when you read this recipe you might be thinking the ½ cup of chili powder is wrong. It is not an error ! The chili powder really cooks over an hour of cooking and gives this sauce a unique taste that you simply won’t find without using the full ½ cup amount of chili powder. If you want to give this sauce an even more intense flavor, replace the light brown sugar with dark brown sugar. Your coney sauce will take on even deeper colors and flavors. This recipe is perfect for making ahead, refrigerating, and reheating and keeping warm, in a slow cooker. My favorite method of serving them is with boiled hot dogs and steamed hot dog buns. Sprinkle a little grated cheese on top, or even a little extra onion, for one of my favorite recipes!
If you run out of chili powder, you can always replace it or make it yourself by combining 2 teaspoons of garlic powder, 2 teaspoons of ground cumin, 1 teaspoon of cayenne pepper , 1 teaspoon of dried oregano and 1 teaspoon of sweet paprika.
1 medium onion, finely chopped
1/2 cup white granulated sugar
2 tablespoons of light brown sugar
Start by browning the ground beef with the prepared onion. Drain.
Stir in the white granulated sugar, ketchup, chili powder, light brown sugar, salt and black pepper.
Gently add the water. Stir.
Bring this mixture to a boil.
As soon as the mixture comes to a boil, lower the heat to medium-low and cook for 1 hour, stirring occasionally.
Taste for additional seasonings and serve hot.
Question & Answer: Venetta J from New Castle wondered if you can substitute sour cream for Greek yogurt in recipes. The answer is yes! You can easily do the substitution. Just be sure to replace sour cream with equal parts Greek yogurt. I also prefer to use unsweetened Greek yogurt and then taste it before adding any sweetness.
Blaise Doubman of Kennard is a graduate of Indiana University. He invites readers to visit his website at: TRAIL BLAISE (http://trailblaise.com). He enjoys hearing from his readers and can be contacted through the contact page which is directly on his website.