This is a style of coney sauce that is found in the Greek restaurants and Coney Islands around the Detroit, Michigan area. It is very unique and different from New York coney sauce. Serve over steamed hot dogs in steamed buns with mustard and chopped raw onion if you wish.

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Recipe Summary

prep:
10 mins
cook:
2 hrs
total:
2 hrs 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

116 calories; protein 9.9g 20% DV; carbohydrates 2.2g 1% DV; fat 7.3g 11% DV; cholesterol 35.5mg 12% DV; sodium 56.7mg 2% DV. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/19/2011
Instead of adding water and thickening with crackers, make more gravy using the same liquid and dry ingredients in the recipe (sans meat, of course), bring to a boil, thicken with a flour and water mix and add back to the cooked meat. This will look and taste like the product at places like National Coney Island, or Ted's in Port Huron. PS, leave out the Cayenne. These restaurants do not use this. If you like hot, go ahead, but this isn't used in the restaurants, at least not at this strength. Read More
(31)

Most helpful critical review

Rating: 3 stars
06/04/2010
Not sure what's goin on in Port Huron but this is definitely not what I was expecting for a Coney sauce. It was OK for what it was but I won't be making it again. Gonna keep searching for the real Detroit Coney sauce. Read More
(7)
25 Ratings
  • 5 star values: 13
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
01/19/2011
Instead of adding water and thickening with crackers, make more gravy using the same liquid and dry ingredients in the recipe (sans meat, of course), bring to a boil, thicken with a flour and water mix and add back to the cooked meat. This will look and taste like the product at places like National Coney Island, or Ted's in Port Huron. PS, leave out the Cayenne. These restaurants do not use this. If you like hot, go ahead, but this isn't used in the restaurants, at least not at this strength. Read More
(31)
Rating: 5 stars
07/06/2009
Thank you. Since we moved to Iowa, we have to wait for the big road trip to get a decent coney. Thanks for bringing Detroit back home to us. Go WINGS. Read More
(16)
Rating: 5 stars
06/29/2009
Thank you thank you thank you. My husband was born and raised in Port Huron and he always raves about the PH Coney sauce. I've never tried to make it myself so on Father's Day I decided to search and make some. Wow for this recipe to pop up. I followed it to the T and it was PERFECT. A big hit at my party and my husband loved it. A keeper! Thanks so much. OH and the potato masher tip. Never thought of it before. YOU ROCK! Read More
(11)
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Rating: 5 stars
03/26/2009
I was out of ground mustard. Instead of a potato masher, I used a whisk to break up the meat in the water and spices. I doubled the recipe and let it cook for several hours. Everyone loved it, they not only used it on the dogs, they used it on the fries too. The recipe sounds weird, not browning the meat first, but it was so tender. This coney sauce was the best I've tasted. Read More
(8)
Rating: 3 stars
06/04/2010
Not sure what's goin on in Port Huron but this is definitely not what I was expecting for a Coney sauce. It was OK for what it was but I won't be making it again. Gonna keep searching for the real Detroit Coney sauce. Read More
(7)
Rating: 5 stars
11/18/2009
I do not eat red meat but I made this for my daughter's first birhday party (the theme was Coney's and Cake). The sauce didn't turn out as "saucy" as I see it in restaurants but everyone liked it. In fact the pot was scraped clean! Read More
(5)
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Rating: 5 stars
04/05/2010
Pretty good. I am here in TX and not quite accustomed to chili sauce like this one. I added a little salt and didnt do the beef base. Turned out really delicious. And GO WINGS! Read More
(5)
Rating: 3 stars
04/16/2010
Good but not "real" Michigan Coney Island chili. There is no tomato base. Places like Leo's Coney Island and many many many coney islands have the real deal. Good for what it is but not Michigan coney chili. Read More
(5)
Rating: 4 stars
11/09/2011
We really liked this...Coney sauces are all different anyways so this one isn't my ultimate favorite but it's pretty addicting. Tastes kinda like Skyline chili. I didn't have beef base so I added beef stock instead of the water. I also was out of onion powder so I added minced onion-I actually spilled it in there & was going to fish it out but decided it would just rehydrate & be fine & it was. I also added a bit of celery seed. Yum. Would give this 4.5 stars if I could Read More
(5)