Combine beef, broth, and grated onion in a cold pot. Break up the beef completely before applying heat — this is the key to the fine crumble texture.
2
Bring to simmer and whisk
Heat over medium, stirring and whisking constantly as it warms. The whisking action breaks the beef into the signature fine grind you see in Coney-style toppings.
3
Add spices
Once the beef is fully broken down, dump all spices in at once. Stir to combine. For hot version, add the cayenne, hot paprika, and hot chili powder here.
4
Simmer uncovered 30–45 minutes
Cook uncovered until you have brown meat, brown sauce, a slight oily sheen, and a texture that's loose but not watery. Don't rush this step — the sauce needs to reduce properly.
5
Rest 10 minutes
Remove from heat and rest 10 minutes before serving. The sauce will tighten slightly as it cools to the perfect spooning consistency.
Pro Tips
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Cold pot is the secret
Starting cold and whisking as it heats is what creates that signature fine crumble — not a coarse ground beef texture.
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80/20 beef only
The fat content is what gives you the oily sheen and richness. Leaner beef produces a dry, chalky result.
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Grate the onion
Grated onion dissolves into the sauce — no visible chunks, just pure allium flavor throughout.
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Uncovered simmer
The sauce needs to reduce. Keep it uncovered and resist the urge to add more liquid if it looks dry early.