Skyline Cheese Coney {Cincinnati Chili}

vSkyline Cheese Coney {Cincinnati Chili} {Sweet Pea's KItchen}

We continue onto Week 4 of College Football, which means another delicious Football bite! Today I’m bringing you a favorite in my hometown of Columbus, Ohio-Skyline Cheese Coneys. If you’ve never had the privilege of dining at Skyline Chili and having one of their famous Skyline Cheese Coneys, you’re missing out! This coney dog is probably nothing like the coney dogs you’re used to. The chili sauce that tops this coney dog is called Cincinnati Chili and is seasoned with cocoa powder, chili powder, cinnamon, allspice, and oregano.

  vSkyline Cheese Coney {Cincinnati Chili} {Sweet Pea's KItchen}
An all-beef hot dog in a steamed bun, with mustard, covered with Cincinnati Chili, diced onions and a mound of shredded cheddar cheese. The chili really is the star of this Cheese Coney. It starts with a warmly-spiced meat sauce that has a touch of chocolate added and it’s slow-simmered to just the right constancy. Not too thick, not too runny. Just perfect!

Skyline Cheese Coney {Cincinnati Chili}

Yield: Serves 8


1 tablespoon vegetable oil
2 onions, chopped fine
1 clove garlic, minced
2 tablespoons tomato paste
2 tablespoons chili powder
1 tablespoon dried oregano
1 1/2 teaspoons ground cinnamon
2 teaspoons unsweetened cocoa powder
1 teaspoon salt
3/4 teaspoon ground black pepper
1/4 teaspoon allspice
2 cups low-sodium chicken broth
2 cups tomato sauce
2 tablespoons cider vinegar
2 teaspoons dark brown sugar
1 1/2 pounds 85 percent lean ground beef
8 all-beef hot dogs
8 buns
Yellow mustard
1 cup white onion, chopped fine
12 ounces mild cheddar, shredded fine


In a Dutch oven over medium-high heat, heat oil until shimmering. Add onions and cook until soft and browned around edges, about 8 minutes. Add garlic, tomato paste, chili powder, oregano, cinnamon, cocoa powder, salt, pepper, and allspice and cook until fragrant, about 1 minute. Add chicken broth, tomato sauce, vinegar, and sugar; stir until combined.
Add beef. Crumble the meat with the edge of a wooden spoon to break apart into tiny pieces so no clumps remain. Bring to boil, reduce heat to medium-low, and simmer until chili is deep brown and slightly thickened, 15 to 20 minutes. Season with salt. (Chili can be refrigerated in airtight container for up to 3 days or frozen for up to 2 months.)
Boil, grill, or microwave the hot dogs until warmed through-out. Serve hot dogs in steamed buns, top with desired amount of chili, mustard, onion and cheese.

Source: adapted from Cook's Country 

vSkyline Cheese Coney {Cincinnati Chili} {Sweet Pea's KItchen}

If you missed them, make sure to check out the rest of my College Football Bites: :)

Week One: Buckeye Brownies Buckeye Brownies {Sweet Pea's Kitchen}


Week Two: Bean & Beef Taquitos Bean and Beef Taquitos with Avocado Sauce {Sweet Pea's Kitchen}


Week Three: Thick & Chunky Salsa Thick and Chunky Salsa {Sweet Pea's Kitchen}


One Year Ago: Spiced Cream Biscuits

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Two Years Ago: Penne with Roasted Butternut Squash, Bacon and Sage

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Three Years Ago: Raspberry Crumb Breakfast Bars

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