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Coney Sauce

This coney sauce is the secret weapon behind those iconic chili dogs that have captured hearts for generations. Quick to make with pantry staples, this sauce delivers restaurant-quality flavor with a smooth, clingy texture that coats hot dogs perfectly without being watery or greasy.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 10 servings
Course: Sauces and Condiments
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound ground beef 80/20 blend works best
  • 2 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt adjust to taste
  • 1 cup beef broth
  • 1/4 cup tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon hot sauce optional, for extra kick

Equipment

  • Large skillet or deep saucepan
  • Wooden spoon or spatula
  • Measuring spoons and cups

Method
 

  1. Heat your skillet over medium-high heat and add the ground beef, breaking it apart as it cooks with your wooden spoon. Cook for about 5 minutes until the meat is fully browned with no pink remaining.
  2. Tilt the skillet and use a spoon to carefully remove excess grease, leaving just a light coating in the pan.
  3. Sprinkle the chili powder, paprika, cumin, garlic powder, onion powder, cayenne, black pepper, and salt directly over the cooked beef. Stir constantly for about 1 minute until the spices are evenly distributed and toasted.
  4. Add the beef broth slowly while stirring to combine it with the spiced meat and break up any lumps.
  5. Stir in the tomato sauce and Worcestershire sauce, mixing until everything is fully combined.
  6. Lower the heat to medium-low and let the sauce simmer gently for about 10 minutes, stirring occasionally.
  7. Taste and adjust salt, cayenne, or chili powder to your preference.
  8. If you want extra heat and complexity, stir in the hot sauce now and simmer for 1 more minute. Let the sauce cool slightly before serving.

Notes

Store the cooled sauce in an airtight container for up to 5 days in the refrigerator. This sauce freezes beautifully for up to 3 months. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if it's too thick. The flavors actually improve when made a day or two in advance.