I felt Sauce was a tad too much chili powder. A famous Michigan Coney restaurant uses these proportions of condiments: 1 lb. hamburgh 80/20 fat ratio. small onion, chopped, 2 tsp. chilipowder(kind that has cumin in it already), 1 tsp. cumin, 2 tsp. Hungarian sweet Paprika, 1/4 tsp black pepper, 1/2 tsp salt, 1 tsp. white sugar. The mixture is prepared as Joanie suggests. In addition, once the meat is browned, one should "pulse" the meat in a food processor for about 2-3 seconds to break up the "strands" of meat. The white buns should be 7 in. in length and slightly steamed, and the Koegel brand Vienna hotdog is just heated and then topped with the sauce and finally generously topped with chopped sweet onion bits.
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