Not a lot of time or inspiration for cooking here last week but did go to work on developing a coney sauce. I can give you a general idea of my recipe and process. As always I do a little adjusting along the way. I try to capture that. Roughly 3.3 lbs 80/20 ground beef into a pan of 7 cups water, 1/4 cup ketchup( I use no sugar added) 2t franks red hot, 1T Worcestershire, 5T tomato paste , 1 sweet onion very finely minced in food processor, 1T salt, 4t onion powder, 1t black pepper, 1t smoked paprika, 6T dark chili powder , 2T Splenda and 1T ACV. Bring to a boil as you mash and stir the mixture. The meat will disintegrate into the perfect coney texture. I simmered for a good 30-45 minutes reducing. You will see fat rising to the top at times, just stick it in. At the end I used 3/4 t konjac root powder to thicken. Mixed into a little cold water and then into the sauce. It’s my new fav over xanthan for sauces and gravies as it does not get slimy. This not only thickens but completely incorporates the fat into the sauce. No separation even days later. For non keto I imagine you can just use a little corn starch slurry. At the end I did some taste adjusting with a little more salt and sweetener. This is actually when I used the ACV as well. Made a few dogs on toasted Aunt Millie’s keto hot dog buns. All with plenty of coney sauce plus 1) habanero Jack, onion and salsa 2) cheddar, crumbled bacon and scallions and 3) traditional with cheddar, onion and brown mustard.
Sauce is a winner and the texture I’ve always wanted is perfect in this. I’ll be doing a spicy as well as Cincinnati flavor soon. Thanks for looking.