Charlie Haskins Coney Sauce No. 7

“This sauce turned out so good that I dedicated it to my good friend and fellow Appalachian chef, Charlie Haskins. If you peruse my recipe page, you'll note that I have posted a number of coney sauces -- this one (in my humble opinion) rates right there at the top of anything that I've created in that line so far. It takes a while to prepare but it's quite simple to make and the end product is certainly worth the effort. FREQUENT stirring is imerative! Take this one as a covered dish (with dogs and buns) to a school event, to the family reunion, or, freeze some in zip-lock bags and take it camping. I hope you enjoy it as much as I do.”
3hrs 20mins

Ingredients Nutrition


  1. In a large cooking pot, over medium heat, pour in the chicken broth and water and add the ground chuck, breaking it up some as you add it. Bring to a boil.
  2. Add all other ingredients EXCEPT for the sugar and blend with a large spoon. Reduce the heat to a VERY low boil and allow the sauce to simmer for a total of 3 hours, covered, stirring frequently.
  3. Add the sugar in the last 30 minutes of cooking time -- if you add it sooner it will probably scorch the sauce.
  4. Serve over hot dogs, which are even better topped with finely shredded sharp cheddar cheese on steamed buns.
  5. SUBSTITUTIONS: The chipotle chili powder is a key ingredient so, if you can't get it use one of the following -- a canned chipotle chili pepper with some of the sauce that clings to it, or; 1 teaspoon of regular chili powder and 1/8 teaspoon of Liquid Smoke. I order my chipotle chili powder from Kokopelli's Kitchen, online:

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