arrow_right Lean ground beef,
 arrow_right Onions, 4 med
 arrow_right Garlic powder, 1/2 Tbls
 arrow_right White vinegar, 1-1/2 Tbls
 arrow_right Chili powder, 4 Tbls
 arrow_right Cinnamon, 1/4 tsp
 arrow_right Red pepper, 1/2 tsp
 arrow_right Cumin, 1/4 tsp
 arrow_right Salt, 1 tsp
 arrow_right Allspice, 1 tsp
 arrow_right Worcestershire sauce, 2 dashes
 arrow_right Tomato paste, 6 oz

Preparation
 Chop onions
 
 Cooking
 Brown the ground beef and drain.
 Run it and the onions through a food processor.
 In a small dutch oven combine all ingredients and simmer for 2 to 3 hours.
 
 Serving
 CONEY ISLAND HOT DOG correct creation procedure:
 Place a hot hotdog in a warm fresh bun.
 Spread about a heaping tablespoon of coney sauce beside the full length of the dog, then do the same with an equal amount of chopped onion.
 Squirt a line of yellow mustard along the full length.
 Top with two shakes of salt.