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Classic Coney-style Hot Dog Chili Sauce

Classic Coney-style Hot Dog Chili Sauce

This finely textured beef chili sauce is simmered with tomato, onion, mustard, and warm spices for spooning over hot dogs. It is thick, savory, and gently tangy, with the classic diner-style consistency that clings well to buns.

Prep: 15 min · Cook: 45 min · Total: 60 min · Serves: 8

Ingredients

  • 1 tsp smoked paprika
  • 1 tbsp apple cider vinegar
  • 1 tbsp neutral oil
  • 1 cup tomato sauce
  • 1 tbsp brown sugar (packed)
  • 1 tsp ground cumin
  • 1 lb lean ground beef
  • 2 tbsp tomato paste
  • 1 cup beef broth (low-sodium)
  • 0.5 tsp black pepper (freshly ground)
  • 2 tbsp yellow mustard
  • 0.75 tsp kosher salt
  • 1 cup yellow onion (finely diced)
  • 3 cloves garlic (minced)
  • 1.5 tbsp chili powder
  • 0.125 tsp cayenne pepper (optional)
  • 1 tbsp worcestershire sauce

Instructions

  1. Set a 3-quart saucepan or 10-inch deep skillet on the counter, and keep the raw ground beef on a separate plate away from ready-to-eat foods; wash your hands, knife, board, and any surfaces that touch the raw beef with hot soapy water before continuing.
  2. Heat 1 tbsp neutral oil in the 3-quart saucepan over medium heat until it shimmers, about 1 minute.
  3. Add 1 cup finely diced yellow onion to the pan and cook over medium heat, stirring with a wooden spoon, until the onion is softened and translucent but not browned, 4-5 minutes.
  4. Stir in 3 cloves minced garlic and cook over medium heat until fragrant, about 30 seconds, keeping the garlic moving so it does not burn.
  5. Add 1 lb lean ground beef to the saucepan and break it into very small crumbles with the wooden spoon or a potato masher over medium-high heat for 6-8 minutes, until no pink remains and an instant-read thermometer inserted into several clumps registers at least 160°F (71°C).
  6. If more than 1 tbsp fat has accumulated in the pan, carefully spoon off the excess fat into a heatproof bowl, leaving the finely crumbled beef in the saucepan.
  7. Add 2 tbsp tomato paste, 1.5 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 0.75 tsp kosher salt, 0.5 tsp freshly ground black pepper, and 0.125 tsp cayenne pepper if using; cook over medium heat for 1 minute, stirring constantly, until the spices darken slightly and coat the beef.
  8. Pour in 1 cup tomato sauce and 1 cup low-sodium beef broth, then stir in 2 tbsp yellow mustard, 1 tbsp apple cider vinegar, 1 tbsp packed brown sugar, and 1 tbsp Worcestershire sauce, scraping the bottom of the pan to dissolve any browned bits.
  9. Bring the mixture to a gentle boil over medium-high heat, which should take 3-4 minutes, then immediately reduce the heat to low so the sauce bubbles slowly around the edges.
  10. Simmer the sauce uncovered over low heat for 25-30 minutes, stirring every 5 minutes, until it thickens to a spoonable chili consistency and the beef crumbles look suspended in a glossy red-brown sauce.
  11. If the sauce becomes too thick before the full simmering time is complete, stir in 2-3 tbsp water and continue cooking over low heat until the flavors are blended and the texture is loose enough to spoon over hot dogs.
  12. Taste the hot sauce with a clean spoon and adjust only if needed with a small pinch of kosher salt or a splash of apple cider vinegar, then remove the saucepan from the heat and let the sauce stand for 5 minutes so it thickens slightly before serving.
  13. Spoon the warm chili sauce over cooked hot dogs, burgers, fries, or baked potatoes, and refrigerate leftovers in a shallow covered container within 2 hours.

Nutrition (per serving)

  • Calories: 177
  • Protein: 13 g
  • Fat: 10 g
  • Carbohydrates: 9 g
  • Fiber: 2 g
  • Sugar: 5 g
  • Sodium: 492 mg

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