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CONEY ISLAND HOT DOG SAUCE

Yield: 1 servings, about 3 cups

 
     1/4 lb Ground round
   1 1/2 c  Water
       1    6 oz. can tomato paste
     1/4 c  Sweet pickle relish
       1 tb Chopped onion
       1 tb Prepared mustard
       1 tb Worcestershire sauce
       2 ts Chili powder (up to 3)
       1 ts Salt
       1 ts Sugar

 
Cook meat in large skillet over med. heat until browned, stirring to crumble meat; drain. 

Add water and remaining ingredients to skillet; stir well

Bring to a boil; reduce heat, and simmer mixture, uncovered, 30 minutes, stirring occasionally.
  
Recipe by: America's Best Recipes - 1992 Hometown
 

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