CopyCat Tony Packo's Coney Island Hotdog Chili Sauce
photo by soveria
- Ready In:
- 1hr 5mins
- 2 lbs ground beef, not lean, 70/30 mix so it does not dry out
- 2 garlic cloves, minced
- 3 teaspoons dark brown sugar
- 2 tablespoons chili powder
- 3 teaspoons Hungarian paprika
- 1 1⁄2 teaspoons black pepper
- 1 1⁄2 teaspoons ground cumin
- 1 1⁄2 teaspoons dried thyme
- 1 teaspoon salt
- 1⁄8 teaspoon cayenne pepper
- 3 cups water
- 1. In a large skillet, cook beef and garlic over medium heat 6 to 8 minutes or until beef is no longer pink, make sure to turn beef into fine crumbles. Best method is a potato masher to mash while cooking; do not drain!
- 2. Stir in brown sugar and seasonings. Add water; bring to a boil. Reduce heat and simmer 50 to 60 minutes until liquid is almost evaporated. Now its ready to serve, freeze, or can!
- Hot Dog Directions: You gotta use Kolbasz sausage! Heat oven to 350 F, place sausage in a greased baking pan with a little Hungarian Beer. Bake about 1 Hour or until sausage is browned, but not dry.
- Serve 'em up: The restaurant serves the sausage split in half (one half per dog) to make room and take on the chili sauce better. Use Hawaiian Sweet Hot Dog Buns, cover with chili, and then desired ingredients: common is chili first, then mustard, then diced onion on top, and with peppers and pickles on the side. Optional: shredded cheese cheddar jack mix on top of the onions.
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