Results 1 to 2 of 2
Thread: Almost Flint-Style Coney Sauce
April 15th, 2011, 01:03 AM #1
Almost Flint-Style Coney Sauce
Almost Flint-Style Coney Sauce (Hot Dog Chili)
1-1/2 lbs ground beef
4 or 5 hot dogs
1 Tbs shortening
1 Tbs unsalted butter
1 tsp minced garlic
1 Tbs prepared yellow mustard
6 oz water
6 oz tomato sauce
3 Tbs mild chili powder
Kosher salt and pepper
1 12" skillet
1 old-fashioned hand-driven meat grinder
1 8" x 8" glass dish
1 2-quart sauce pan with a lid
Brown the ground beef in the skillet till itʹs nice and tender. Dump it into the colander and let it drain. Push on the browned meat in the colander with the back of a spoon until most the grease is out, and then dump the meat into the sauce pan.
Install discs onto the front of the meat grinder for a fairly small grind and grind the hot dogs into the glass dish. After digging the rest of the ground hot dogs out of the inside of the grinder, add the ground hot dogs to the browned meat. With the exception of the chili powder and the salt and pepper, add the remaining ingredients to the sauce pan and mix it all as completely as possibly. Start heating the sauce on the stove over medium
heat. When it comes to a simmer, cover the saucepan, set the burner for low heat, and let the sauce simmer for 20 minutes, stirring occasionally to prevent scorching. Add the chili powder to the sauce and stir it in well. Check the flavor of the sauce and add the salt and pepper to taste.
Cover the sauce again and let it simmer another 10 minutes to let the flavor develop before serving on grilled Koegel Viennas in natural casings on decent (not wimpy) steamed, grilled or toasted buns, all topped with a squiggle of a rich yellow prepared mustard and some chopped onion.
•The hot dogs you grind up will affect the flavor of the finished sauce. Using Koegel Viennas for this makes a lot of sense.
•Tomato sauce comes in 8 oz cans, but you should only use 6 oz.
•Don't use garlic powder instead of minced garlic. It's not the same.
•While it's possible to grind the hot dogs in a food processor, a better texture is created by using an old-fashioned hand meat grinder. These are available in specialty and antique shops, commercial food equipment dealers, and the cooking section of Cabela's in Dundee.
•There are versions of this recipe that say to add onions, not to brown the ground beef first, and slow-cook it all day long. Not everyone likes onions, not browning the ground beef first means greasy sauce later, and if you do use a crock pot for this, add the chili powder, salt and pepper later in the cooking process.
Source: Grand Rapids Press , October 15, 2007
Last edited by Antilope; April 15th, 2011 at 01:10 AM.
The Following User Says Thank You to Antilope For This Useful Post:
April 15th, 2011, 02:03 AM #2
- Join Date
- Mar 2011
- Thanked 22 Times in 22 Posts
Re: Almost Flint-Style Coney Sauce
Sounds really good but a lot of work. I have a suggestion I've used for years about wringing liquid out of anything. Get an old fashioned hand held ricer (used years ago to put boiled potatoes in & squeeze so they come out looking like rice). It will squeeze moisture out of anything quickly, it's really good for squeezing spinach when making a dip. I found 2 of them at our local thrift shop for only a few $$$ each. If not mistaken, they can still be purchased new at various stores. Thanks for the recipe. Maybe I can talk our local butcher into grinding those hot dogs, maybe???
By Joandogs in forum Ask Cooking QuestionsReplies: 7Last Post: March 11th, 2008, 06:46 PM
By rhodry69 in forum Recipe ExchangeReplies: 5Last Post: October 18th, 2006, 11:43 PM
By Kitchen Witch in forum Cooking TipsReplies: 0Last Post: October 11th, 2005, 02:11 AM
By Kitchen Witch in forum Cooking TipsReplies: 0Last Post: October 11th, 2005, 02:03 AM
By admin in forum Newsletter Article ArchiveReplies: 0Last Post: June 30th, 2004, 12:28 AM