Growing up I was never really the biggest fan of coney dogs, much because I never cared for chili or hotdogs growing up. Over the years though my tastes have complexed and I have grown to love them both. I blame my Grandma Barbra who always has stated that she could “eat her weight” in coney dogs – so I guess my tastes buds had it coming. This is the perfect recipe to make ahead and keep warm in your slow cooker. Top the hotdogs with anything and everything you desire! Including but not limited to, onions, shredded cheese, mustard, jalapeños or crushed Doritos.
1 1/2 pounds ground beef
1 medium onion, chopped fine
1/2 cup white granulated sugar
1/2 cup ketchup
1/2 cup chili powder
2 tablespoons light brown sugar
2 teaspoons salt
2 teaspoons black pepper
1 1/2 cup water
In a large skillet over medium high heat combine the ground beef and chopped onion. Cook, stirring occasionally, until the meat is fully cooked.
Drain the mixture. Return to the same skillet over medium high heat.
Add in the white granulated sugar, ketchup, chili powder, light brown sugar, salt and black pepper. Stir together.
Add in the water and stir until incorporated.
As soon as the mixture comes up to a boil, turn the heat down to low medium and cook, stirring occasionally, 60 minutes.
Taste for seasonings. Serve hot.
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