Old-Fashioned Coney Hot Dog Sauce Recipe

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Old-Fashioned Coney Hot Dog Sauce Recipe
Old-Fashioned Coney Hot Dog Sauce Recipe photo by Taste of Home
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Old-Fashioned Coney Hot Dog Sauce Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

1/4 cup: 103 calories, 5g fat (2g saturated fat), 35mg cholesterol, 355mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 12g protein.

  • 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
  1. 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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wunsagin User ID: 791731 229023
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."

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