Prep 15 mins
Cook 45 mins
I've never had it but I was told that the coneys at this now-gone Ohio hotspot were just tops. My mother-in-law had some sort of connection there and here's the recipe. Obviously, you may wish to halve the recipe (for 3 pounds of hot dogs). I hope it brings back pleasant memories if you ever went there.
- 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.
I grew up in Canton, Oh..still do live in Canton area... and ate coneys at Dick's regularly when I worked in downtown Canton. The coneys are still served in the downtown area. Doubled this recipe but not the chili powder for a church function....people raved about the sauce. THANK YOU so much for sharing this marvelous recipe. YUM YUM!! What a treat!
I had the coneys at the Arcade Market from the time I was five years old until the Arcade closed up. I have a similar recipe for Dick's coney sauce that is widely circulated in the area. You can check out my version and some more detail about Mr. Dickes and the market at http://northcanton.patch.com/blog_posts/kens-famous-coney-sauce .
After a lifetime of making spicier coney sauces, I was a little hesitant about making a sauce with just a few simple ingredients. The more I tasted, the more I just loved this. My husband grew up in Canton and he remembered eating and loving the coneys at Dick's.