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Author Notes: a unique style of coney sauce that is found in the Greek restaurants & Coney Islands around the Detroit, Michigan area. —Jen Smallwood
- 1 pound Ground Chuck
- 1 1/2 teaspoons Chili Powder
- 1/2 teaspoon Ground Cinnamon
- 2 teaspoons Paprika
- 1/2 teaspoon Ground Black Pepper
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Ground Cumin
- 1/4 teaspoon Cayenne Pepper
- 1/4 teaspoon Ground Allspice
- 2 teaspoons Prepared Yellow Mustard
- 1 teaspoon Beef Base
- 1 cup Water, or more if needed
- 3 teaspoons Buttery Crackers (such As Keebler Club® Crackers)
- 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.