Coney Island Hot Dog Sauce II

• 1 large  onion -- finely chopped
• 1 1/2 pounds lean ground beef
• 32 oz tomato puree
• 2 teaspoons yellow mustard
• 1 cup light brown sugar
• 2 tablespoons apple cider vinegar
• 1 1/2 teaspoons chili powder
• 1 teaspoon celery seed
• 2 teaspoons salt
• Black pepper to taste

Method

In a large skillet, brown beef and onions, just until beef loses its pink. While cooking, break up any large chunks of beef. Drain off fat.

Put remaining ingredients into a  heavy saucepan, and cook over medium-low heat about 10 to 15 minutes.

Stir beef into saucepan and simmer for 2 to 2 1/2 hours, stirring occasionally.

Or, place sauce in a crockpot set on low for about the same amount of time. Either method works, and the point is SLOW so the flavors will develop and the sauce thicken. 

Contributor: Pat Ciesla

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