A&W Coney Island and Chili Dog Sauces
Source of Recipe
A&W
This recipe came from a chef at one of the Washington, D.C., outlets of the cafe.
A&W Chili Dog Sauce
2 cups finely chopped onion
3 lbs. ground beef
1 cup vinegar
2 cups sugar
2 tbs. salt
4 tbs. celery seed
1 6-oz. can tomato puree
4 tbs. chili powder
1 tbs. pepper
Saute onion and brown the hamburger. Add remaining ingredients and simmer, stirring often, until desired consistency. (The simmering step can also be done in a crock pot on low.) Makes 20 cups.
A&W Coney Island Sauce
5 lbs. hamburger
2 small onions, finely chopped
64-oz. can Hunt's tomato paste
64-oz. can tomato puree
1 1/2 cups sugar
1/3 cup cider vinegar
2 tbs. chili powder
1 tbs. pepper
1 tbs. celery seed
3 tbs. plus 1 tsp. salt
Brown hamburger and onions in very large skillet; drain. Add
remaining ingredients and simmer for 3 1/2 hours. Stir frequently, as it will tend to stick. This freezes well.
Author's note: To get that authentic taste, use only Kogel franks and rehydrate dry minced onions in boiling water. Makes about 25 cups.
A&W Chili Dog Sauce
3 lbs. hamburger
2 tsp. salt
1 onion, chopped very fine
4 cups Del Monte ketchup
2-oz. bottle Mexene
chili powder
1 cup water
Place all ingredients in large saucepan. Mix well. Bring to a boil, then simmer for 1 hour. Make sure to stir often to keep sauce from burning or scorching. Makes 12 cups.
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