Recipe by Bone Man
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.
Top Review by jrbennett
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!
Directions See How It's Made
- 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.