Do you like it ? Do you make it ? Or do you have something else you prefer to grace your hot dog/weiner ????

I like a little coney/michigan sauce, a sprinkle of crushed chilis, and some chopped sweet onion. I like me a little root beer chaser along with my dogs.

I'm with you 100%. At our family cookouts I have one the way you described and a second with mustard, onions and pickle relish. Never was a big sauerkraut on a dog type but it sure does smell good.

I wished local stores carried footlong dogs and buns!!!! Especially, after seeing what ballparks are doing with dogs these days!!

Okay, that is just weird, because my second favorite way to have a dog is with mustard, onions and pickle relish, with the pickle relish being the ingredient that brings it to perfection. My daughters add ketchup to the list, they are like their Father in that way

A&Root used to have the best coney dogs back in the days of my youth. Sided with an order of fries (that soaked through the wrapper that they came in) and washed down with one of their frosty mugs of root beer, they were a little slice of heaven. Then somewhere along the line they went to those abominable all-beef hotdogs and changed their sauce. Bastards!

What the H is coney/Michigan sauce? If it isn't chilli-good homemade chilli........

I can eat Coney sauce by the bucket and IMHO no dog is complete without it.

A little history for those that care to read it.

http://en.wikipedia.org/wiki/Coney_Island_hot_dog

Ok, so it's CHILLI,
Why can't they just call it chilli??
Northerners...
Add some good homemade slaw and it's on!

It is not chili, not under any circumstances is it "chili", nor should it be called "chili" !

My step Grandfathers Greek receipe
His father ran a hotdog and burger stand here in Rochester

ground beef,onions,garlic,(oil to saute)garlic powder,chili powder,black pepper,salt,cumin,thyme,paprika,cinnamon,cayenne pepper,water.

Nice looking pot of CHILLI!!

Understand your confusion but actually Greek hot dog sauce not chili.

Eat the two side by side and there's major difference in taste.

OHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH RAAAAAAAAEEEFFFFFFOOOOOOOOOORRRRRRRRRRRRRDDDDDDDDDDDDDDDDDD !!!!

Does that ^^^^ look like chili, hmmmmmmmmmmmmmmmmmmmmmmmmm ?????

Maybe that's what chilli is.

sooooooooo, ummmmmmmmmmmmmm, could you, would you, want to share a tad bit more info regarding the recipe ?

Why yes it does look like *chili* HOTDOG CHILI.

I used to like you....

Miss Lynn I cook by eye so next batch I'll reverse engineer it and get some measurements of the spices

And it's not chili it's meat hot sauce

All of you northerners call it what you will-something fancy like "Coney Sauce" etc.
Down here we call it HotDog *Chili*
And Denny, what is shown is basically how our HotDog *Chili* is made in my house.

And Missy, you know you still like me!

Coney sauce and chili dog sauce are different than greek style hot sauce

They will have a tomato base added to make it more of a chili

Coney sauce recipe from Rachel Ray

1 pound ground beef
2 onions, finely chopped
2 cloves garlic, finely chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 6 ounce can tomato paste
1 tablespoon yellow mustard, plus more for topping
1 tablespoon Worcestershire sauce
2 teaspoons brown sugar

So, is this "Coney Sauce" the same as "Greek Hot Sauce"?

I'm so confused!

This is what it's all about

Sorry, this was missed.

But we use veeeeeerrry little tomato base in our HotDog *CHILI*

It there's any tomato product at all it becomes chili sauce

Thank you. I would be forever grateful to you for that

If a person was using substandard hot dogs such as turkey dogs, Oscar Meyer, Ball Park franks or such I could see covering them up with stuff to give it flavor. All a natural casing all beef hotdog needs is a little mustard and diced onion.

Done, as with my sicilian red sauce or "gravy" I'll make a big batch and freeze in smaller containers

I got this one from my buddy in Atlanta. It's supposed to be a knock off of the sauce used at Varsity. Not sure about that, but it is good eats.

1 pound ground chuck
1 3/4 cups water
2 tablespoons chili powder
2 teaspoons paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon granulated garlic
1 teaspoon granulated onion
2 teaspoons salt
Several dashes Tabasco sauce

Put water and all ingredients except meat into saucepan and stir well. Add meat, breaking it up with your fingers as you go. Bring to a boil, reduce heat to a simmer and leave uncovered until nearly all water is gone and the consistency is the way you like it.

Mike

And what's up with calling Marinara "Gravy"?????

The old italians call it gravy

That's my fault!!

I think it best that I just stay isolated down in these mountains, where spaghetti sauce and hotdog chili are just what I think they are. Wouldn't want to order a plate of biscuits n' gravy and.....


My apologies for the hijack ML.

sawmill gravy!!

With my luck, I'd get marinara on Ciabatta bread.

Which wouldn't be all that bad, except the fact that I was expecting biscuits n' gravy.

Notice that all of the recipes given for coney sauce designate ground BEEF and not any fricking ground pork. Pork (exclusively) is for the hotdogs, and beef (exclusively) is for the sauce.

Can't be called chilli.

There are no BEANS !

Give me a good ol' chili slaw dog.

Yella mustard, cole slaw, chili, and a little shredded cheddar.

I noticed that all those recipes called for chili powder. That has to mean something. miles

Chili, cheese, relish, onion. Rolaids optional or as needed.

Stay away from Cincinnati Raeford. You might just have a break down when you find out those crazy fuggers put chili on their spaghetti.

Mike

Fixed.

sigh...yankees...

I'm with Raeford. That recipe above is hotdog chili.

And no, WE don't put no tomato anything in our hotdog chili though some do.

its hotdog chili ,you can call it what ever you like but its chili.

Ahhhh, finally, some voices of reason!!!
Sooooooooooooooooooo doooooooooooo you hear that MissLynn?

Zackly! Something we've been making down south for a hundred years. Yankees get wind of it, call it some type Greek Coney Dog crap and then try to claim it as their own!

Chili mac the old timers tried that crap at the hunting camp years back...I drove into Corning NY to eat

The only way I eat a dog is with sliced onion, tomato and plain mustard.

Fixed it.

My family calls it sauce

I can quite honestly say that I've never heard Marinara called Gravy. That includes having spent a week in Rome and basically only eating at Italian restaurants the few times I've been forced to go to NYC.

The spices in the frank, and the chili do not seem to be a good mix to me.

I'll take me chili straight, and the dog the same, thank you.

I like what we call flour gravy, I make a dark roux using flour of course, sausage drippings, fried pork chop drippings, side pork (green bacon) drippings, or chicken fat, you get the point. Then I add water, lots of black pepper, a pinch of salt, and sometimes a sage leaf or so. Loooooovvvvvveeeeee it !

I'll have to ask my Mother why they called it sawmill gravy. Had something to do with sausage gravy and biscuits for breakfast and enough left over too take to work at the sawmill. Guess that's where everyone worked back then. Might have also had a little cornmeal added.

RAEFORD, KISS MY GRITS !!!!!!!!!!!!!!!!!

Mustard, onions, and pickle relish! Yeah!

Don't the daughters know NEVER ketchup!

There are some well known dog places that won't make available or even let anyone bring ketchup into the building! Funny.

That is the typical sawmill gravy. I like some milk in it, even pet milk, but sawmill gravy just used water. miles

Why would you ruin a perfectly GOOD hotdog with slop?

Best of the best!

Someone posted a Coney Island sauce recipe on here a few years back.

It had ground beef, CATSUP, onion and mustard.

The guy said his Grandma worked at coney island and actually made the sauce for them.

Don't recall who it was. Been a long time ago.

Virgil B.

If it has beef, it's probably a chili or Koney Island mix. I love ketchup, but not on a dog by itself. Cannot break the rule.. or taste..

If I'm forced to go with ONE topping then it's yellow mustard.

French's!!

she doesn't know what the h*ll coney sauce is

there's no pickle of any kind on a coney

yes

That is how they are supposed to be served! The only proper way!

real deal

Ingredients
1‐1/4 lb 80/20 ground chuck
5 Koegel Viennas
1 Tbs shortening or lard
1 Tbs unsalted butter
1 tsp minced garlic
1 Tbs prepared yellow mustard
6 oz tomato sauce
6 oz water
3 Tbs mild chili powder
Kosher salt and ground pepper
Equipment
1 12ʺ skillet
1 colander
1 meat grinder
1 8ʺ x 8ʺ glass dish
1 2‐quart sauce pan
Lid for 2‐quart sauce pan
Brown the ground chuck 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 heat‐
ing 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 buns, all topped with a squiggle
of a rich yellow prepared mustard and some chopped
onion
… or on nacho chips with cheese and jalapeños

I love Michigans!! I lived off of them the years I was a bachelor living in Franklin Co., NY. A good friend of mine cooked at a little diner in downtown Plattsburgh for years. This is her recipe for Michigan sauce. It's the real deal.

1/2 to 1 qt. water
2 1/2 # lean ground beef
salt & pepper
1/4c sugar
1/2 tsp oregano
1 tsp chili powder
1 med. onion
1 tsp. Worcestershire sauce
1 c BBQ sauce (Hunt's original or Kraft Hickory Smoke)
1 28 oz. can crushed tomatoes

Brown the ground beef and remove the drippings. Add the rest of the ingredients and simmer for two hours or more.

To be a real Michigan the sauce has to be served on a hot dog from Glazier Meat Packing in Malone, NY. Their hot dogs are very distinctive, red snappy skin with a garlic flavor inside. I have made the sauce and used other hot dogs but it just isn't the same.

My second favorite hot dogs are a type of slaw dogs from a small place in Quebec just over the border from Chateaugay, NY. The locals call the place P-vans. No French ability needed. Just hold up two fingers and you'll get two dogs dressed with a sweet slaw sauce and fries on the side. mmm.

And wound up at McHales?

Where was camp?