Camping and hot dogs go hand in hand. Roast some up over the fire, then top with this irresistible one-pot sauce. —Loriann Cargill Bustos, Phoenix, Arizona
Featured In: 29 Recipes For Ballpark-Favorite Foods
- 1 pound lean ground beef (90% lean)
- 1 cup beef stock
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon celery salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon pepper
Prepare campfire or grill for medium-high heat. In a Dutch oven, cook beef over campfire 8-10 minutes or until no longer pink, breaking into crumbles. Stir in remaining ingredients; bring to a boil. Move Dutch oven to indirect heat. Cook, uncovered, 20-25 minutes or until thickened, stirring occasionally.
Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Yield: 2 cups.
Originally published as Old-Fashioned Coney Hot Dog Sauce in Simple & Delicious June/July 2015
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Reviewed Jul. 5, 2015
"Everyone loved it but I thought it was too salty. Next time I'll omit the salt and use celery seed instead of celery salt to see if that helps. I also had about 1 1/2lbs of ground beef and didn't need to increase the sauce, plenty of flavor."