I am well aware that this is not the Coney Chili Sauce of your childhood dreams.
This is a Coney Chili Sauce, and my take on it to boot; so get over it.
There. That unpleasantness out of the way (folk can get so tied up in their food memories), allow me to go on to point out that this is, however, a very, very nice Coney Dog Chili Sauce, and, you outta make it.
•1 lb ground beef
•1-1/2 tsp olive oil
•1 tbsp unsalted butter
•1-1/2 cup diced sweet onion
•1-1/2 tsp malt vinegar
•1-1/2 tsp honey
•1-1/2 tsp garlic
•1-1/2 tsp chili powder
•1-1/2 tsp paprika
•1 tsp cumin
•1 tsp sugar
•1/2 tsp oregano
•1/4 tsp celery seed
•1/4 tsp black pepper
•1/4 tsp Aleppo pepper
•1/8 tsp allspice
•2 tbsp ketchup
•1 tbsp yellow mustard
•1 tbsp Sherry Peppers Sauce*
•1-1/4 cup beef stock
•1/4 cup espresso
•1-1/2 tsp ground saltine crackers
(I used Ritz crackers)
•Salt, to taste
*Or your favorite hot sauce, to taste.
Note: yeh, it’s a long list of ingredients, but they are all pretty basic items, and the sauce comes together quickly.
Add the olive oil to a Dutch oven or other large pot over medium high heat.
Do not drain (I know, but, apparently, this is one of the secrets of Coney sauce).
Add the onion and garlic and cook until the onion is tender, about ten minutes.
Reduce heat to medium low and simmer, stirring every now and then, for 45 minutes.
Add the cracker crumbs and cook for another ten minutes to thicken.
Give it a taste and correct the seasoning with salt, black pepper, and – if you like – a little hot sauce. I added 1/2 teaspoon of salt and one teaspoon of my favorite spicy garlic pepper sauce.
Authentic or not, this is one fine chili sauce, and it is pretty frikkin’ fantastik served over hot dogs or Polish sausage.
We enjoyed ours with some yellow mustard, a bit of Ciao! Piccolo, and cole slaw on the side.