Michigan Coney Sauce (Hot Dog Chili)
This is supposedly the recipe for the secret sauce served for decades at the Caris Red Lion restaurant, Bay City, MI by the Greek owner who moved from Detroit in the 40’s.
3 lbs. very finely ground beef—sometimes called triple grind at meat markets or put yours in a food processor in small batches
1 large can good quality tomato juice
6 Tbs. chili powder
4 med. onions—very finely diced
1 cup water
1 1/2 tsp. garlic powder
1 tsp Tabasco sauce
1 tsp. salt
1 tsp black pepper
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.
About 1 and 1/2 cups generously sauces up 8 hot dogs