The Coney

• The Coney Sauce
• 1 1/2 pounds ground beef chuck
• 1/3 cup finely diced onion
• 2 tablespoons Ancho chili powder
• 1 teaspoon ground cumin
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon sugar
• 1/2 teaspoon allspice
• 1/2 teaspoon celery salt
• 1 tablespoon AP flour
• 8 ounces tomato sauce
• 1 cup chicken broth plus another 1/2 cup for a loose sauce if desired
• The Coneys
• 8 good quality natural casing franks
• 8 hot dog buns
• Yellow mustard
• Finely diced white onion
• The Coney sauce

1. In a medium sauce pan, brown the ground chuck and onion until the meat loses its color. Drain and return to the stove.
2. With the mixture over medium heat, stir in the chili powder, cumin, salt, black pepper, sugar, allspice and celery salt. Add the flour and cook for about 2 more minutes.
3. Add the tomato sauce and one cup of chicken broth, bring to a boil and simmer for about 10 minutes.
4. Turn off the heat, let cool a bit and the place 1 1/2 cups of the mixture into a blender and puree.
5. Return the pureed mixture back to the pot and reheat if ready to serve.
6. In some parts of Michigan this sauce is "dry". If you'd like a looser sauce ( I do) add the extra 1/2 cup of chicken broth ( or even more if you like).
7. Steam, grill or boil your franks until done. We feel they're done when the casing starts to split.
8. Dress each dog in the bun with the sauce, a stripe of the yellow mustard and as many diced onions as you wish.

coney sauce, ground beef chuck, onion, chili powder, ground cumin, salt, black pepper, sugar, allspice, celery salt, flour, tomato sauce, chicken broth plus another, natural casing franks, buns, yellow mustard, white onion, coney sauce

Taken from food52.com/recipes/12333-the-coney (may not work)