Port Huron-style Coney Sauce
Submitted by: jenpillon (see all recipes) | Source: Detroit News - 1964
- Servings: 6 - 8
- Prep Time: 10 mins.
- Cook Time: 2 hrs.
- Total Time: 2 hrs & 10 mins.
Ingredients:
| 1 lb | Ground Chuck |
| 1½ tsp | Chili Powder |
| ½ tsp | Ground Cinnamon |
| 2 tsp | Paprika |
| ½ tsp | Ground Black Pepper |
| ¼ tsp | Onion Powder |
| ¼ tsp | Garlic Powder |
| ¼ tsp | Ground Cumin |
| ¼ tsp | Cayenne Pepper |
| ¼ tsp | Ground Allspice |
| 2 tsp | Prepared Yellow Mustard |
| 1 tsp | Beef Base |
| 1 cup | Water, or more as needed |
| 3 tsp | Buttery Crackers (such As Keebler Club® Crackers) |
Directions:
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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