Michigan Coney Sauce Recipe

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.

• Ready In: 3 hrs 30 mins
• Yields: 10 cups

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 thick—usually about 3 hours.