Coney Island Sauce

• 1 pound of ground meat/beef
• 6 ounce can of tomato paste
• 1 cup of water
• 1 tablespoon of sugar
• 1 tablespoon of (prepared) yellow mustard
• 1 tablespoon of dried minced onion
• 2 teaspoons of chili powder
• 1 teaspoon of Worcestershire sauce
• 1 teaspoon of salt
• 1/2 teaspoon of celery seed
• 1/2 teaspoon of ground cumin
• 1/4 teaspoon of ground black pepper

Chili Dog Sauce

1. Get a good sized saucepan, about 2 quarts or so. Place the ground beef in and completely brown it. Try to break and cut it into small pieces as you're cooking it. Season the meat with a little pepper and salt.
2. Don't drain the fat/oil from the meat and just add the rest of the ingredients for the Coney Island Sauce. Lower the heat to a simmer and leave it uncovered for about 30 to 45 minutes. You'll want the sauce to thicken, so stir every so often.
3. Remove from heat and leave it on the side to cool. Cover with a lid or Saran Wrap and store it in the refrigerator until needed.

Chili Dogs

1. Get a separate saucepan and fill it with water. Heat the water until you reach a good rolling boil. Take the pan away from the heat and place your hotdogs into the heated water. Put a lid on the pan and leave it on the side for about 10 minutes.
2. Microwave only the portion(s) of the sauce that you're going to use. Place the rest in the refrigerator.
3. Microwave the hot dog rolls for 10 seconds each.
4. Remove the hot dogs from the water with tongs (or you can drain the water out for easier access).
5. Put a hot dog in each hot dog roll, spread about 3 tablespoons of the sauce onto the hot dog, and sprinkle some chopped onions and grated cheese for optional treat toppings.