"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Spanish Coney Sauce Recipe

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This recipe for Spanish Coney Sauce, by , is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brad Jones

Category:
Category:

Ingredients:  
Ingredients:  
2 lb lean ground beef

1/4 c water

1/2 c tomato sauce

2 c ketchup

3 tsp chili powder

2 Tbsp white vinegar (add more if you like vinegar)

1/4 c minced onions

1 tsp salt

Directions:
Directions:
DO NOT COOK THE MEAT FIRST!

Mix the water, tomato, and meat together first. Then add all ingredients to large pot and simmer for 1 hour - stirring frequently, being careful not to let the meat brown.


OR


Place all ingredients in a crockpot and slow-cook on low 4 hours, stirring occasionally.


Either cooking method can be kept warm in a crockpot.

Number Of Servings:
Number Of Servings:
Depends
Preparation Time:
Preparation Time:
1hr 10 min - 4hrs, depending on how you make it
Personal Notes:
Personal Notes:
This traditionally was an alternative topping (and better in my humble opinion) to Cincinnati cheese coney dogs. But just like Cincinnati chili, it can be put on top of hot dogs, hamburgers, spaghetti noodles, etc. Dipping grilled cheese in this sauce is another great option!

 

 

 

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