courtesy of Victoria Wesseler

Coney Mommas

The secret to a great Coney is in the chili topping. And Hoosier Momma’s Bloody Mary Maker makes a delicious Coney sauce with an Indiana twist. —Victoria Wesseler 

Coney Mommas 

courtesy of Victoria Wesseler 

Coney dogs (aka Coney Island hot dogs or Coneys) are all beef hot dogs topped with all-beef chili, diced yellow onion and yellow mustard. Originating in Detroit, Michigan, and popular in the “heartland” states, these sandwiches scream summer is here! 

Yields: 2 cups of Coney sauce

1 pound ground beef
4 tablespoons minced yellow onion
3 cups Hoosier Momma Bloody Mary Maker  
1/2 cup dill pickle relish
3 tablespoons sugar
2 teaspoons Coleman’s dry mustard
3 tablespoons Hickoryworks Bestchestershire Sauce 

Place a nonstick skillet over medium-high heat, and add the beef and onions. 

Cook, stirring occasionally to prevent sticking, until the beef is no longer pink. Use a wooden spoon or potato masher to break the meat up into small pieces. 

Add the rest of the ingredients, stir to blend, and simmer on low heat for 1 hour or until the mixture is thick. Use immediately to top hot dogs, or freeze for future use. 

Note: You can freeze this sauce in ice cube trays to make “Coney Cubes.” When the urge for a Coney strikes, take a few cubes, thaw them out to top your hot dog, and enjoy!


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