Recipe For Port Huron-Style Coney Sauce


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 as needed
3 teaspoons buttery crackers (such as Keebler Club?(r) 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.


Subscribe to our e-mail newsletter to receive updates.

Comments are closed.