Margaret Nixon’s Flint-style Coney Sauce
1 1/2 lb. ground beef
1 1/2 tablespoon paprika
1 1/2 tablespoon chili powder
1 teaspoon cumin powder
1 tablespoon salt
1 tablespoon celery salt
1/2 teaspoon black pepper
2 cloves garlic, minced
1 cup tomato juice, plus more as needed
Mix all dry ingredients in a large bowl. Blend in 1 cup of tomato juice, pour mixture into a sauce pan and bring to a boil. Stir occasionally until mixture becomes uniformly fine-textured. If the mixture appears to dry at first, add a bit more tomato juice. Simmer for about two hours until Coney sauce is “dry” with little or no visible liquid. Serve over hot dogs (preferably Koegel hot dogs in natural casing).
This sauce can be frozen for up to three months.