Ingredients with Measurements:
- 1 pound ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon paprika
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cayenne pepper
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 can (15 ounces) tomato sauce
- 1 cup beef broth
- Salt and pepper, to taste
- 8 hot dogs
- 8 hot dog buns
- 1 cup shredded cheddar cheese
- 1/2 cup diced onion
Special equipment needed:
- Large skillet
- Wooden spoon
- Slow cooker (optional)
Step-by-step instructions:
1. In a large skillet over medium-high heat, cook the ground beef until browned and no longer pink. Drain any excess fat.
2. Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
3. Add the chili powder, paprika, cinnamon, allspice, cloves, and cayenne pepper to the skillet and stir to combine.
4. Add the Worcestershire sauce, apple cider vinegar, tomato sauce, and beef broth to the skillet and stir to combine.
5. Bring the mixture to a simmer, then reduce the heat to low and let it simmer for 30 minutes, stirring occasionally. If using a slow cooker, transfer the mixture to the slow cooker and cook on low for 4-6 hours.
6. Season the chili with salt and pepper to taste.
7. Grill or boil the hot dogs until cooked through.
8. Place each hot dog in a bun and top with a generous amount of the chili.
9. Sprinkle shredded cheddar cheese and diced onion over the chili.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes (or 4-6 hours in a slow cooker)
Temperature:
Skillet: Medium-high heat
Slow cooker: Low heat
Serving size:
This recipe makes 8 chili cheese coney dogs.
Nutritional information:
Calories: 437
Fat: 24g
Carbohydrates: 31g
Protein: 23g
Sodium: 1055mg
Sugar: 8g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Vegetable broth can be used instead of beef broth for a vegetarian option.
- Any type of cheese can be used instead of cheddar cheese.
Variations:
- Add a dollop of sour cream on top of the chili.
- Top with sliced jalapenos for a spicy kick.
- Use a different type of sausage, such as bratwurst or kielbasa, instead of hot dogs.
Tips and tricks:
- For a thicker chili, let it simmer for longer or add a tablespoon of cornstarch mixed with water to the skillet.
- Leftover chili can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Storage instructions:
Leftover chili can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
Reheating instructions:
To reheat the chili, microwave it in a microwave-safe dish for 1-2 minutes or heat it up in a saucepan over medium heat until heated through.
Presentation ideas:
Serve the chili cheese coney dogs on a platter with a side of fries or potato chips.
Garnishes:
Garnish with chopped fresh parsley or cilantro for a pop of color.
Pairings:
Serve with a cold beer or a soda.
Suggested side dishes:
- French fries
- Potato chips
- Coleslaw
- Baked beans
Troubleshooting advice:
- If the chili is too thin, let it simmer for longer or add a tablespoon of cornstarch mixed with water to the skillet.
- If the chili is too thick, add a little more beef broth or tomato sauce to thin it out.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover chili in the refrigerator or freezer within 2 hours of cooking.
Food history:
Cincinnati chili is a regional specialty of Cincinnati, Ohio. It is a thin, spiced chili that is typically served over spaghetti or hot dogs.
Flavor profiles:
This recipe has a savory and slightly sweet flavor with a hint of spice from the chili powder and cayenne pepper.
Serving suggestions:
Serve the chili cheese coney dogs with a side of fries or potato chips and a cold beer or soda.
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