Canton Arcade Market Coney Sauce

"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."
photo by a user photo by a user
Ready In:
1 1/2 gallons of sauce




  • 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.

Questions & Replies

  1. Can't get Red Pack in Bangkok what can I use?


  1. 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.
  2. 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!
  3. Followed the directions and it turned out bad. I will never make this again.
  4. 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 .


<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br /></p>
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