Lafayette Coney Sauce

Ingredients

  • 3 TBSP canola oil
  • 1 lb lean ground beef
  • 14 oz chicken stock
  • 4 TBSP flour
  • 1 TBSP chili powder
  • 1 TBSP paprika
  • 1 tsp cumin
  • 1 tsp turmeric
  • 3 cubes chicken bouillon (or 1 Tbsp powder)
  • 6 oz V-8 juice

Steps

  1. 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.
  2. Dump all the rest of the ingredients in a blender and whirr for a few seconds just to mix.
  3. Add to the meat and heat until bubbling and thickened.
  4. Remove 2 c of the mixture and return to the blender and puree.
  5. Return to the pan.
  6. Done.

Notes

  • 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!