Skyline Cheese Coney {Cincinnati Chili}

Cook Time: 30

Total Time: 30

Servings:

If you have been on the hunt for the most drool-worthy party food, this Skyline Cheese Coney is exactly what you need in your life. You have never bit into a hot dog like this before. Topped with Cincinnati chili and lots of cheese, you are in for a special treat.

Ingredients

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

Instructions

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.

Nutrition

Author: Laura

Skyline Cheese Coney {Cincinnati Chili}

Ingredients 1x2x3x

Instructions

Nutrition

Ingredients