MICHIGAN CONEY SAUCE RECIPE

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Michigan Coney Sauce Recipe image

About 1 and 1/2 cups generously sauces up 8 hot dogs. You can split the sauce into zip lock bags, squeeze out the air, and freeze. The sauce keeps very well in the freezer for up to a year.

Provided by Virginia Cherry Blo

Categories     Sauces

Time 3h30m

Yield 10 cups

Number Of Ingredients 9

3 lbs ground beef, ground very finely (sometimes called triple grind at meat markets or put yours in a food processor in small batches)
1 (28 ounce) can tomato juice (good quality)
6 tablespoons chili powder
4 medium onions, very finely diced
1 cup water
1 1/2 teaspoons garlic powder
1 teaspoon Tabasco sauce
1 teaspoon salt
1 teaspoon black pepper

Steps:

  • Brown beef and onions in the cup of water.
  • Add all other ingredients and bring to a boil.
  • Reduce to a simmer, uncovered, stirring occasionally, until thick-usually about 3 hours.

*** Explore more Michigan Coney Sauce Recipe Recipes »

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