Heat the oil and then cook the ground meat in it, until no longer pink. Use a potato masher to break it up into very fine pieces.
Dump all the rest of the ingredients in a blender and whirr for a few seconds just to mix.
Add to the meat and heat until bubbling and thickened.
Remove 2 c of the mixture and return to the blender and puree.
Return to the pan.
Done.
Now to properly experience this wonderful sauce, maintain perfect coney dog etiquette: Place two buns on a plate, opened. Place a hotdog in each. Ladle about 3 tables or so of sauce over each. Grab a handful of raw onion, diced and sprinkle all over. Squiggle a bunch of ball-park mustard over the mess. Grab a fork. Coneys are eaten with a fork, preferably a plastic one, for which you will need a plastic knife to slice off a bite. If you attempt to cut with a plastic fork, you will break it. Trust me.  If using actual cutlery, you can cut this fine with a fork. No go forth and eat a real hotdog!
Rinse the chicken pieces in cold water and pat dry. Place the chicken in a large, resealable zip-top bag and pour in the marinade. Toss the chicken inside the bag to cover evenly with the marinade and refrigerate.
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