Port Huron-Style Coney Sauce

• 1 pound Ground Chuck
• 1 1/2 teaspoons Chili Powder
• 1/2 teaspoon Ground Cinnamon
• 2 teaspoons Paprika
• 1/2 teaspoon Ground Black Pepper
• 1/4 teaspoon Onion Powder
• 1/4 teaspoon Garlic Powder
• 1/4 teaspoon Ground Cumin
• 1/4 teaspoon Cayenne Pepper
• 1/4 teaspoon Ground Allspice
• 2 teaspoons Prepared Yellow Mustard
• 1 teaspoon Beef Base
• 1 cup Water, or more if needed
• 3 teaspoons Buttery Crackers (such As Keebler Club(R) Crackers)

1. Combine the ground chuck, chili powder, cinnamon, paprika, pepper, onion powder, garlic powder, cumin, cayenne pepper, allspice, mustard, beef base, and 1 cup water in a large saucepan over medium-high heat; use a potato masher to break up the beef and mix the rest of the ingredients through the beef; bring to a simmer; reduce heat to medium-low and continue to simmer 2 to 3 hours, adding water occasionally to keep the mixture moist. Once the mixture is softened, stir in the crushed crackers to thicken.

ground chuck, chili powder, ground cinnamon, paprika, ground black pepper, onion powder, garlic, ground cumin, cayenne pepper, ground allspice, yellow mustard, beef, water, buttery crackers

Taken from food52.com/recipes/29396-port-huron-style-coney-sauce (may not work)