Coney Dog Sauce

• 1 pound ground chuck
• 1 medium onion
• 2 ribs celery
• 2 teaspoons minced garlic
• 2 teaspoons white vinegar
• 2 teaspoons chili powder
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon ground cinnamon
• ¼ teaspoon cumin
• ¼ teaspoon paprika
• ¼ teaspoon salt
• ¼ teaspoon allspice
• ¼ teaspoon black pepper
• 1 dash Worcestershire sauce
• 1 dash lite soy sauce
• 2 teaspoons yellow prepared mustard
• 2 teaspoons brown sugar
• 1 eight ounce can tomato sauce

1. Brown and constantly stir the ground beef in a skillet in about ½ cup of water. This will help steam it and break it into fine pieces.
2. Cool the browned beef 15 minutes and place in a food processor. Pulse about 4 times to further break it apart. You want really small pieces but you don't want to turn it into a paste.
3. Return the meat to skillet.
4. Put the onion and celery in the food processor and pulse until the are in fine pieces.
5. Add onion and celery to skilled and sweat them for about 5 minutes. Stir often.
6. Add the minced garlic and cook for another minute.
7. Add the vinegar and dry spices. Add about ½ cup water to help the spices distribute well and also it will continue to steam the mixture.
8. Add the Worcestershire sauce, lite soy sauce, and yellow prepared mustard.
9. Add the brown sugar. Stir until dissolved.
10. Cook on very low heat for a half hour, stirring often.
11. Add the tomato sauce, continue stirring often, and simmer for 15 minutes more.
12. Serve on hotdogs in buns.
13. Enjoy.