Coney sauce is the centerpiece of famous hot dog styles from Detroit, Flint and Cincinnati. This recipe was borrowed almost verbatim from grilling legend Meathead Goldwyn. The authentic Detroit-style sauce uses ground beef heart, which adds a distinctive flavor and firmer texture. We moved to Flint, with 2 Gilbert’s Froman All-Beef Franks (made with beef sirloin) in place of the beef heart. Put down that canned chili, try this for your next tailgate, and freeze what you don't eat.
- Mix the spices in a small bowl.
- In a large skillet over medium-high heat, cook the ground chuck and Fromans for 5 minutes or until the beef is browned.
- Pour 3 tbsp of fat from the meat into a separate stock pot, discard the rest.
- Add flour to this new stock pot, whisk over medium heat to form a roux. Stir frequently for about 15 minutes, then whisk in the chicken stock, tomato paste and vinegar.
- Add chopped onion, garlic and pepper to the ground meat, and cook another 5 minutes.
- Push meat aside and add spices to skillet. Heat 2 minutes, then incorporate with meat.
- Combine meat with your roux mixture, simmer from 15 minutes to 1 hour.
- Move 1/3 of the Coney sauce to a blender, puree to a paste, then add back in. Voila!