It's been slow lately, so I spent some time checking message boards for recipes previously requested.
I found a few Coney sauce, Texas hots, chili dogs sauce recipes that I didn't have. No provenance,
but they claim to be either the actual recipe or a copycat.
Angelo's Coney Island - Flint Michigan
Genie's Weenies - Hamtramck, Michigan - Chili Mix
Johnnie's Lunch - Jamestown, NY
For the other Coney chili sauce recipes that I have, see: Chili Dogs, Coneys, Texas Hots
Varsity Chili Sauce - Atlanta, GA
2 cloves garlic, minced
1/2 cup onion, chopped fine
2 tablespoons vegetable oil
1 pound lean ground beef
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon yellow mustard
1 tablespoon vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco, or to taste
1/4 cup ketchup
1/2 cup tomato juice
(No instructions given)
Copy Cat Wienerschnitzel Chili Sauce
Cooking time 45-minutes. Makes about 6 to 8 cups
3/4 lb ground beef
1/4 lb ground pork (or all beef and 1 Tbs bacon grease)
6 cups cold water
1-1/2 Tbs white vinegar
1/4 cup cornstarch
1/2 cup all purpose flour
6-ounce can tomato paste
4 Tbs mild chili powder
2 Tbs granulated sugar
1 Tbs paprika
1 Tablespoon dried minced onion
2 tsp ground cumin
1/2 tsp granulated garlic powder
1/4 tsp ground black pepper
1-1/2 tsp table salt
1 cup Frito's corn chips, crushed
1. Brown the meat (with bacon grease if used) in a skillet.
Break up ground meat into small pieces. When browned, pour
off excess grease. Cover pan, reduce heat to low and let
meat simmer in own juices for about 10 minutes.
2. In a 4-qt heavy bottom pot, add cold water. Stir in vinegar.
Whisk in cornstarch until fully blended. Whisk in flour until
fully blended. Whisk in tomato paste until fully blended.
3. Stir in the chili powder, sugar, paprika, dried onion, cumin,
garlic powder, pepper and salt. Mix well.
4. Stir in the cooked meat and pan juices into the water in stockpot.
5. Stir in the crushed Frito's corn chips.
6. Bring to a boil then reduce to a simmer.
7. Simmer covered 45-minutes. Stir well and scrape bottom of pot
every 5-minutes to prevent burning.
8. Serve as is or blend slightly with hand blender for a smoother chili.