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Recipe: The Cruise Coney (Hot Dog Chili)

Toppings - Sauces and Gravies
THE CRUISE CONEY (HOT DOG CHILI)

1 pound ground chuck
1 large onion, chopped
2 cloves garlic, minced
1 (6 ounce) can tomato paste
1 cup water
1 tablespoon sugar
1 tablespoon prepared yellow mustard
1 tablespoon dried, minced onion
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground cumin (heaping)
1/4 teaspoon ground black pepper

Brown ground beef in a skillet, adding onions half way through. Add minced garlic when meat is nearly done.

Add remaining ingredients; stir well to combine. Simmer over low heat 15 minutes.

Makes enough sauce for 12 coneys
Source: The Detroit News, August 14, 2008
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