Crockpot Coney Island Sauce

Modified from the Taste of Home version by Shirley Heston. I double the recipe and then freeze the leftovers. I crock it on Low for 2-3 hours -- this helps save time if we've been all out and about and getting home close to dinner. You can also just cook the sauce in a saucepan if you are hungry now!

CONEY ISLAND SAUCE

1 pound ground round 85% beef

1/2 cup chopped onion

4 tablespoons chopped celery or 1/2 teaspoon celery seed

2 cans (15 ounce each) tomato sauce

1 tablespoon brown sugar

5 teaspoons Worcestershire sauce

1 1/2 teaspoons chili powder or 4 teaspoons Penzeys Chile Con Carne

1 teaspoon prepared mustard

dash of salt

In large skillet, brown beef, onion and celery over medium heat. Drain. In crockpot (or saucepan) stir in remaining ingredients and add the browned beef. Cook on Low 2-3 hours (or for the stovetop version, bring to a boil, reduce heat and simmer uncovered for 15-20 minutes or until sauce is thickened, stirring occasionally). Grill or cook hotdogs, put in buns and top with sauce. It's enough to top at least 16 hotdogs. Enjoy!