Port Huron-Style Coney Sauce Recipe - Allrecipes.com
Port Huron-Style Coney Sauce Recipe

Port Huron-Style Coney Sauce

Recipe by  

"This is a style of coney sauce that is found in the Greek restaurants and Coney Islands around the Detroit, Michigan area. It is very unique and different from New York coney sauce. Serve over steamed hot dogs in steamed buns with mustard and chopped raw onion if you wish. "

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    2 hrs

    2 hrs 10 mins


  1. Combine the ground chuck, chili powder, cinnamon, paprika, pepper, onion powder, garlic powder, cumin, cayenne pepper, allspice, mustard, beef base, and 1 cup water in a large saucepan over medium-high heat; use a potato masher to break up the beef and mix the rest of the ingredients through the beef; bring to a simmer; reduce heat to medium-low and continue to simmer 2 to 3 hours, adding water occasionally to keep the mixture moist. Once the mixture is softened, stir in the crushed crackers to thicken.
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Reviews More Reviews

Most Helpful Positive Review
Jan 19, 2011

Instead of adding water and thickening with crackers, make more gravy using the same liquid and dry ingredients in the recipe (sans meat, of course), bring to a boil, thicken with a flour and water mix and add back to the cooked meat. This will look and taste like the product at places like National Coney Island, or Ted's in Port Huron. PS, leave out the Cayenne. These restaurants do not use this. If you like hot, go ahead, but this isn't used in the restaurants, at least not at this strength.

Most Helpful Critical Review
Jun 04, 2010

Not sure what's goin on in Port Huron, but this is definitely not what I was expecting for a Coney sauce. It was OK for what it was but I won't be making it again. Gonna keep searching for the real Detroit Coney sauce.

Jul 06, 2009

Thank you. Since we moved to Iowa, we have to wait for the big road trip to get a decent coney. Thanks for bringing Detroit back home to us. Go WINGS.

Jun 29, 2009

Thank you, thank you, thank you. My husband was born and raised in Port Huron and he always raves about the PH Coney sauce. I've never tried to make it myself so on Father's Day I decided to search and make some. Wow, for this recipe to pop up. I followed it to the T and it was PERFECT. A big hit at my party and my husband loved it. A keeper! Thanks so much. OH, and the potato masher tip. Never thought of it before. YOU ROCK!

Mar 26, 2009

I was out of ground mustard. Instead of a potato masher, I used a whisk to break up the meat in the water and spices. I doubled the recipe and let it cook for several hours. Everyone loved it, they not only used it on the dogs, they used it on the fries too. The recipe sounds weird, not browning the meat first, but it was so tender. This coney sauce was the best I've tasted.

Apr 16, 2010

Good but not "real" Michigan Coney Island chili. There is no tomato base. Places like Leo's Coney Island and many many many coney islands have the real deal. Good for what it is but not Michigan coney chili.

Apr 05, 2010

Pretty good. I am here in TX and not quite accustomed to chili sauce like this one. I added a little salt and didnt do the beef base. Turned out really delicious. And GO WINGS!

Nov 18, 2009

I do not eat red meat, but I made this for my daughter's first birhday party (the theme was Coney's and Cake). The sauce didn't turn out as "saucy" as I see it in restaurants, but everyone liked it. In fact, the pot was scraped clean!


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  • Calories
  • 116 kcal
  • 6%
  • Carbohydrates
  • 2.2 g
  • < 1%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 7.3 g
  • 11%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 9.9 g
  • 20%
  • Sodium
  • 57 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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