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I found this recipe in the newspaper. This is reportedly "THE" original recipe for REAL Coney Island Sauce.

Les Fuller of Niles, Illinois, is a food scientist involved in product development who worked at one time for Wolf Brand Chili Company, owned by Quaker Oats Company. He has applied scientific methods and the know-how of years of eating Coney Islands to break the secret of the Coney Island Sauce topping on hot dogs.


LES FULLER'S CONEY ISLAND SAUCE

¼ Cup Olive oil
¾ lb. Ground beef (70% lean)
1 8 oz. can of tomato sauce
4 Dried chile pods, finely ground
3 Large cloves of garlic, mashed
1½ tsp. Sugar
½ tsp. Turmeric
½ tsp. Oregano
½ tsp. Cumin
½ tsp. Paprika
1½ tsp. Cornstarch
¼ Cup Water


1) Heat oil in skillet. Fry beef for 3 minutes, breaking it up well.
2) Add remaining ingredients except the cornstarch & water.
3) Cover and simmer for 20 minutes, stirring frequently to prevent sticking or burning.
4) Add just enough water, if necessary, to keep the mixture "flow-able".
5) Mix cornstarch thoroughly with the water. Add the meat mixture.
6) Mix the mixture and simmer, stirring, for about 10 minutes until desired thickness is achieved. Serve over hot dogs with minced onion & mustard.

AUTHOR'S NOTE: Most recipes that claim to duplicate genuine Coney Island Sauce call for cinnamon, cloves, allspice, etc. With turmeric, Fuller is right on the mark for that elusive flavor secret.

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