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Coney Island Sauce Recipe

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Put the ketchup aside! Shirley Heston of Pickerington, Ohio turns ground beef, chopped onion, tomato sauce and chili powder into a zippy topping ideal for hot dogs. Grill two packages of hot dogs at your next barbecue and save the extras for the following dishes.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings


  • 1/2 pound ground beef
  • 1/4 cup chopped onion
  • 2 tablespoons chopped celery
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon lemon juice
  • 2-1/4 teaspoons Worcestershire sauce
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon prepared mustard
  • 1/4 teaspoon salt
  • 8 hot dogs
  • 8 hot dog buns, split

Nutritional Facts

1 serving (1 each) equals 571 calories, 40 g fat (16 g saturated fat), 82 mg cholesterol, 1636 mg sodium, 30 g carbohydrate, 2 g fiber, 23 g protein.


  1. In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, brown sugar, lemon juice, Worcestershire sauce, chili powder, mustard and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until sauce is thickened, stirring occasionally.
  2. Grill or cook hot dogs according to package directions. Place hot dogs in buns; top with sauce. Yield: 8 servings.
Originally published as Coney Island Sauce in Quick Cooking May/June 2003, p44

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Reviewed May. 10, 2014

"Very good! Made a quadruple batch for a batch doesn't make much at all!"

Reviewed Mar. 24, 2012

"I thought this tasted really good on my hot dog. I will keep this recipe and make it again."

Reviewed Nov. 13, 2011

"I made this for a baked potato buffet fundraiser, they licked the pot clean and asked for more! Just enough spice to keep everyone happy."

Reviewed Oct. 1, 2011

"I wondered about the celery, but this was the best hot dog chili I've eaten."

Reviewed Aug. 4, 2010


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