Title: Coney Sauce
Categories: Sauce Meat
Yield: 24 Servings
| 1 1/2 | lb | Ground beef |
| 19 | oz | Can tomatoes |
| 14 | oz | Tomato sauce |
| 32 | oz | Water |
| 1 | ts | Paprika |
| 1/2 | ts | Cayenne pepper |
| 1 1/2 | ts | Worcestershire sauce |
| 1/2 | ts | HP sauce |
| 1 | ts | A1 steak sauce |
| 2 | ts | Louisiana hot sauce |
| 1/2 | ts | Dried mint |
| 1 1/2 | tb | Chile powder |
| 2 | ts | Salt |
| 1 | ts | Cumin |
| 1/2 | ts | Coriander |
| 1/4 | ts | Cloves |
| 1/8 | ts | Allspice |
| 1/4 | ts | Nutmeg |
| 1/2 | ts | Cinnamon |
| 1 | ts | Black pepper |
| 1/2 | ts | White pepper |
| 1/2 | ts | Onion powder |
| 6 | dr | Peychaud's bitters |
| 1/2 | ts | Sugar |
| 1/2 | c | Bread crumbs |
Brown the ground beef in 2 tbsps olive oil. Add all the other
ingredients, except the bread crumbs, and simmer for 3 hrs. Also, put can
of tomatoes thru a food mill to remove seeds before adding to sauce.
Finally add enough bread crumbs to thicken to the proper consistancy or
however you like it.