Hot dogs in steamed buns with a stripe of mustard, a ladle of fine-textured, cinnamon-spiced Cincinnati chili, chopped onion and a towering pile of finely shredded cheddar.
The chili makes about 3 cups, more than you need for 10 coneys. Save the extra for a three-way (see Tomorrow's Meal). The chili is better made a day ahead; chill it and lift the solid fat off the top before reheating.
Ingredients
Scale
Measurement units
- 1 lb ground beef (85% lean)
- 2 cup low-sodium beef broth
- 1 medium yellow onion (for the chili)
- 2 clove garlic
- 3 tbsp tomato paste
- 2 tbsp chili powder
- 1 tsp unsweetened cocoa powder
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- ¼ tsp ground allspice
- ⅛ tsp ground cloves
- ¼ tsp cayenne pepper
- 1 bay leaf
- 1 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- 1 tsp kosher salt (plus more to taste)
- 10 hot dogs
- 10 hot dog buns
- ¼ cup yellow mustard
- 1 small white or yellow onion (for topping)
- 12 oz mild cheddar (from a block)
Ingredients
Scale
Measurement units
- 1 lb ground beef (85% lean)
- 2 cup low-sodium beef broth
- 1 medium yellow onion (for the chili)
- 2 clove garlic
- 3 tbsp tomato paste
- 2 tbsp chili powder
- 1 tsp unsweetened cocoa powder
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- ¼ tsp ground allspice
- ⅛ tsp ground cloves
- ¼ tsp cayenne pepper
- 1 bay leaf
- 1 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- 1 tsp kosher salt (plus more to taste)
- 10 hot dogs
- 10 hot dog buns
- ¼ cup yellow mustard
- 1 small white or yellow onion (for topping)
- 12 oz mild cheddar (from a block)
Instructions
Break up the beef in cold broth
Put ground beef (1 lb) and cold broth (2 cup) in a medium saucepan before turning on the heat.
Mash with a potato masher or whisk until the beef is broken into very fine bits and there are no clumps left.
Equipment: medium saucepan, potato masher or whisk
Simmer the chili
Stir in diced onion (1 medium), garlic (2 clove), tomato paste (3 tbsp), chili powder (2 tbsp), cocoa (1 tsp), cinnamon (1 tsp), cumin (1 tsp), allspice (¼ tsp), cloves (⅛ tsp), cayenne (¼ tsp), bay leaf, Worcestershire (1 tbsp), cider vinegar (1 tbsp) and kosher salt (1 tsp).
Bring to a boil over medium-high heat, then lower to a gentle simmer and cook uncovered, stirring now and then and skimming off fat, for 45 to 60 minutes, until it's thick enough to sit on a hot dog without running off.
Fish out the bay leaf, taste and add salt if needed.
Equipment: medium saucepan
Heat the hot dogs and buns
Wrap the buns in foil and warm them in a 300°F oven for 5 to 10 minutes so they're soft and steamy.
Meanwhile, simmer hot dogs in a pot of water until heated through.
Equipment: pot for hot dogs, foil
Build the coneys
Open warm buns and stripe each with yellow mustard (¼ cup).
Add a hot dog to each bun and spoon a generous line of chili over the top.
Sprinkle with diced onion (1 small), then pile on finely shredded cheddar (12 oz) until it spills over the sides. Serve right away.
Tomorrow's Meal
Cincinnati Chili Three-Way
The leftover chili reheated and ladled over spaghetti with a mountain of finely shredded cheddar, the classic Cincinnati way.
You'll need to pick up:
8 oz spaghetti1 cup finely shredded mild cheddaroyster crackers and hot sauce for serving
Quick overview:
- 1.Boil the spaghetti in well-salted water until tender, about 9 to 10 minutes, then drain
- 2.Meanwhile, reheat the leftover chili in a saucepan over medium-low heat 5 to 7 minutes, adding a splash of water if thick
- 3.Pile spaghetti on plates, ladle chili over the top and finish with a heap of cheddar
- 4.Serve with oyster crackers and hot sauce
Before you cook
Cook notes
- • The chili makes about 3 cups, more than you need for 10 coneys. Save the extra for a three-way (see Tomorrow's Meal).
- • The chili is better made a day ahead; chill it and lift the solid fat off the top before reheating.
- • Want it spicier? Add hot sauce at the table, the way Cincinnati chili parlors do.
- • For a party, keep the chili warm in a small slow cooker and set out a coney bar with the onions and cheese.
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