Coney Island Hot Dog Sauce is a classic homemade chili sauce that brings a perfect blend of ground beef, spices, and a rich tomato base right to your kitchen. It’s thick, hearty, and has just the right kick of flavor to make your hot dogs extra special. This sauce has that old-school diner vibe, reminding me of simple, satisfying meals that warm you up from the inside out.
I love making this sauce because it’s straightforward and always tastes better than anything you can buy in a can. I like to simmer it slowly so the flavors come together really well, and that little bit of spice always gets a thumbs up from family and friends. It’s my go-to when I want something comforting but still packed with flavor. Plus, this sauce lasts well in the fridge, so I can use it all week.
One of my favorite ways to enjoy this homemade Coney Island sauce is piled high on a fresh, steamed hot dog, topped with chopped onions and a drizzle of yellow mustard. It turns a simple hot dog into a meal that feels like a fun celebration. If you grew up loving chili dogs or just enjoy a good, meaty sauce, this recipe will quickly become a staple for your cookouts or casual dinners.
Key Ingredients & Substitutions
Ground Beef: I recommend lean ground beef to keep the sauce from getting too greasy. You can also use ground turkey or plant-based meat for a lighter or vegetarian option.
Onions and Garlic: Fresh onion and garlic add depth to the sauce. If you don’t have fresh, onion powder and garlic powder work well in a pinch.
Ketchup and Tomato Paste: These bring sweetness and richness. If you want a tangier sauce, try substituting ketchup with tomato sauce plus a bit of sugar.
Chili Powder and Spices: The chili powder creates the signature flavor. You can adjust cayenne pepper to your preferred heat level or skip it if you like mild flavors.
Mustard and Worcestershire Sauce: Mustard adds a slight tang, and Worcestershire sauce adds umami. If you’re avoiding Worcestershire, a splash of soy sauce or tamari can work instead.
How Do You Make the Sauce Rich and Thick Without Overcooking?
Simmering the sauce gently is key. Here’s what I do:
- After browning the beef and softening onions, add all liquids and spices at once and stir well.
- Bring the mixture to a simmer, then lower the heat to maintain a gentle simmer. Avoid boiling hard, which can dry the sauce out.
- Let it cook uncovered for 20-30 minutes, stirring occasionally to prevent sticking and help thicken.
- If the sauce gets too thick, add a splash of water. If it’s thin, keep simmering slowly until it reduces.
Patience here lets the flavors develop, and the sauce gets that great thick texture perfect for topping hot dogs.
Equipment You’ll Need
- Large skillet or saucepan – I like it because it gives enough space for the beef and sauce to cook evenly.
- Wooden spoon or spatula – makes stirring easy without scratching the pan.
- Measuring cups and spoons – helps you add just the right amount of each ingredient.
- Knife and cutting board – for chopping the onion and garlic.
- Optional: fine grater – if you want to fresh grate garlic or add tiny bits of onion for more flavor.
Flavor Variations & Add-Ins
- Use ground turkey, chicken, or plant-based meat for a lighter or vegetarian version.
- Mix in chopped pickles or relish for a tangy twist that complements the spices.
- Feel free to add a pinch of smoked paprika or hot sauce for extra smoky flavor or heat.
- Top with shredded cheese or chopped jalapeños to customize heat and creaminess.
Coney Island Hot Dog Sauce (Homemade Chili Sauce)
Ingredients You’ll Need:
For the Chili Sauce:
- 1 lb ground beef (preferably lean)
- 1 small onion, finely chopped (plus extra for topping)
- 2 cloves garlic, minced
- 3/4 cup ketchup
- 1/2 cup water
- 2 tablespoons chili powder
- 1 tablespoon prepared yellow mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 tablespoon tomato paste (optional, for richness)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and brown the beef, plus 20-30 minutes to simmer the sauce gently. So, plan for about 30-40 minutes total from start to finish.
Step-by-Step Instructions:
1. Cook the Ground Beef:
Heat a large skillet or saucepan over medium heat. Add the ground beef and break it apart with a spoon. Cook until browned and fully cooked, about 5-7 minutes. Drain any excess fat if needed.
2. Add Onion and Garlic:
Stir in the finely chopped onion and minced garlic. Cook for another 3-4 minutes until the onion softens and becomes translucent.
3. Mix in the Sauce Ingredients:
Add the ketchup, water, yellow mustard, Worcestershire sauce, tomato paste (if using), chili powder, onion powder, garlic powder, cumin, salt, black pepper, and cayenne pepper. Stir everything together well.
4. Simmer the Sauce:
Bring the mixture to a gentle simmer. Then reduce the heat to low and let it cook uncovered for 20-30 minutes. Stir occasionally to prevent sticking and help the sauce thicken.
5. Final Taste and Serve:
Give your sauce a taste and add more salt or spices if needed. Spoon the chili sauce generously over cooked hot dogs placed in toasted buns. Top with chopped raw onions to enjoy the classic Coney Island style.
Can I Use Ground Turkey Instead of Beef?
Yes, ground turkey works well as a leaner alternative. Just cook it the same way, though it may release a bit more moisture, so let the sauce simmer a little longer to thicken.
How Long Can I Store Leftover Sauce?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally.
Can I Freeze the Chili Sauce?
Absolutely! Freeze the sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
What Can I Substitute for Worcestershire Sauce?
If you don’t have Worcestershire sauce, try using soy sauce or tamari for a similar umami flavor. Add it gradually to avoid overpowering the sauce.
