Ready in 45 minutes
Kogels Vienna Frankfurters are the best to eat with this sauce.
Add all but hotdogs to the pan, DO NOT BROWN MEAT FIRST (See Notes) 2. Cook over medium heat until thick. A long slow simmer is best (minimum 30 min but longer is better) 3. Excess fat can be removed when cooled 4. More water may be added for desired consistency 5. Stores well and may be frozen Note: You want the meat to cook wet (soft) so don't brown it or cook it separetely. Add ground vienna hotdogs 1/2 way through the simmering process after the ground beef has had an opportunity to cook through. A hand mixer or blender used with part of the cooked mixture may help to get the desired consistency.
DavidLyleRoach 2y agoOK, lose the margarine, it has no place in this recipe or in cooking for that matter. Lose the ground beef also, you will be pretty close to authentic if you use a product from Abbott's Meat called chili meat.
albloss 2y agoI worked at Angelos in the late 70s when the owners were Angelo Branoff Tom Branoff (grey haired Tom), Tom Branoff ( young Tom) And Angelo Popoff. The coney sauce of todays Angelos is not as good as it was back then And I used to make the sauce and I assure you that it did not have ground beef in it. It is still good but just not the same!
Mlcurren 4y agoFrom Alabama and thanks this was GREAT.
seelyjam 6y agoyumm!! i love angelo's!! i want to make a trip to flint now!
reddbonzz 6y agoI'm originally from flint and I know all about Angelo's. It is the best in the world. Every time I go back home I always stop there and buy huge quantities to bring back to Georgia. Angelo's is the Best!!!!!!
ChrisWilliams67 7y ago[I posted this recipe.]