Skyline Cheese Coney {Cincinnati Chili}

Photo by Gary M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

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

Directions

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.

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