Detroit Coney Dogs

yields enough sauce for about 12 dogs

1 1/2 pounds ground beef
3 tablespoons all-purpose flour
1 large onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
4 teaspoons chili powder
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cups beef broth
4 ounces tomato paste
2 teaspoons cider vinegar
1/2 teaspoon Tabasco

Mix the chili powder, paprika, cumin, cinnamon, oregano, salt & pepper together in a small bowl. Set aside.

In a large skillet, brown the beef, chopping with a spatula to break into very small pieces. Add the onion and red pepper and sauté until the beef is browned and the onions and peppers are softened. Strain the beef mixture retaining 3 tablespoons of the fat, draining the rest.

Whisk the remaining beef fat with the flour to make a roux, stirring until golden. Stir in the beef broth, tomato paste and cider vinegar.

Add the beef back into the pot and stir together. Stir the seasonings into the pan and mix until combined. Let simmer for 15 minutes to an hour.

Serve over a hot dog in a bun. Traditionally served with chopped onion and mustard. Ever better if served with bottle of Vernors ginger ale!

Laura's Recipe Collection