Post update 5/3/2015~ This recipe has been published in the Taste of Home’s Simple & Delicious magazine June/July 2015 issue. The squeeze and I spent Easter weekend camping with 40 of our closest friends in a remote, intoxicating area of the White Mountains in Northern Arizona this year. The idea was to completely unplug from life to spend quality time together. It was a bonus that the trip also fell on the squeeze’s birthday. It was dirty, cold and even rained a little bit… it was glorious! The group had several potluck type meals at the main camp over the weekend and one of them was a hot dog social. There are a lot of foodies in the group and everyone was given the task of bringing a campfire friendly hot dog topping. We love old-fashioned Coney dogs at home so why not by fireside! One of the great things about this recipe is everything goes into one pot then is cooked over an open fire, on the grill or stovetop. You can also make it ahead of time and freeze it. Just defrost overnight in the refrigerator or on ice in a cooler. Add water as needed when you re-heat it to reach the desired consistency.
Campfire Coney Sauce
- 1 pound ground beef preferably 80/20
- 1 cup beef stock
- 2 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon celery salt
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Place a cast iron pot or Dutch oven on a grate over a high heat part of the campfire. Add all ingredients, stir to combine and break up the beef. Cover and bring to a boil.
- Move pot to indirect heat and simmer for 30-45 minutes until thicken, stirring occasionally.
- Cooks Note~ you could also make this Coney sauce on the grill, a propane cook stove or conventional stove at home.
- Stove-top directions~ Heat a medium saucepan over medium heat. Add all ingredients, stir together and bring to a boil. Reduce heat and simmer for 30-45 minutes until thicken.